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GIANT Candy Corn on the Cob Cake

November 6, 2017

In Recipes 0 comment

Take A Bite out of this Giant Candy Corn!

GIANT Candy Corn on the Cob Cake

Take A Bite out of this Giant Candy Corn!

Ok, JUST last week it was Halloween! How has it come and gone already? I mean wow! Fall is here to stay though, and it’s s slowly turning into Winter, at least here in Toronto it is. Which can only mean one thing, it’s time for some more warm, hardy fall foods! I’ve already made a Giant Baked Potato and a Giant Cake Steak , so why not round out the plate with a Giant Candy Corn?

To make my GIANT Candy Corn on the Cob cake, I made 8x4” round pans of Vanilla Cake with my classic Italian Meringue Buttercream and covered the entire thing in GIANT Candy Corns. And for the buttercream on top, I made Buttercream butter slabs to finish this hardy veggie cake off!

Watch me cake a Candy Corn on the Cob in my latest YouTube video here!

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Baking the Cake:

Yo’s Ultimate Vanilla Cake

Icing The Cake:

Decorating The Cake:

Giant Gummy Candy Corns
Yellow Food Colouring

Item Name:	Availability:
8 x 4” Round Cake Pans, lined with parchment paper
Rubber Spatula
Serrated Knife
Small Serrated Knife
Small Icing Spatula	Add to Cart -
Small Offset Spatula	Add to Cart -
Offset Spatula	Add to Cart -
Rolling Pin
Fondant Smoother	Add to Cart -
Paring Knife
Paint Brushes
Fondant Rolling Pin	Add to Cart -
Non-stick Board
Circle Cutters	Add to Cart -

Bake Vanilla Cakes

Prepare Yo’s Ultimate Vanilla Cake recipe in 8x4” round pans. Bake at 350 degrees for 30 minutes each, or until a toothpick comes out clean. Cool cakes completely in their pans sitting on a wire rack.

Prepare Buttercream

Prepare your Italian Meringue Buttercream. Once your buttercream is prepared, set your bowl aside at room temperature.

Prepare Simple Syrup

Prepare your simple syrup and set aside at room temperature.

Level Vanilla Cakes

Once your vanilla cakes are completely cool, remove them from their pans. Remove caramelization from top and bottom. Then remove from sides. Set aside.

It’s Simple!

Shower all of your vanilla cake layers with simple syrup. Allow the simple syrup to soak in completely before moving on to the next step.

Stack Your Layers

Once simple syrup has soaked in its time to stack the cakes using Italian Meringue Buttercream. Begin by stacking two on top of each other, with the buttercream in between. Add some more buttercream to the top of your stacks. Take your cake pairs and lie them on their sides. Push the pairs together to build your cob. You now have a cornless cob! We of course will add the corn later. Chill your cake until the buttercream is firm.

Carve Your Cob

Carve this cake into a cobb using a serrated knife! Round your ends. You’ll also need to taper and thin out the sides. One side can be be a little thicker, so you can taper and round out accordingly :)

Note: This is a perfect beginners cake! This cake doesn’t need to be perfect, and much like the potato cake you can carve your cake until it looks like you want it! There is no rules to how to make this look like Corn on the Cob! You don’t have to be afraid of the carving! It’s quite simple.

Crumb Coat & Chill

You’re going to be using candies to create the corn, so we’ll crumb coat our candy corn on the cob with yellow white chocolate ganache. It will help the candies to stick to your cake! Chill in the fridge for about 20 minutes.

The Corn

We’re going to use large gummy candy corn for our corn kernels! To help them stick, cut off the tips. Fill some parchment piping bags with yellow compound chocolate, and use this chocolate to stick the corn to your cobb. Squeeze a little bit of chocolate onto the bottom of your halved candy corn and place them in full circles around your cake. Continue doing this until your entire cake is covered.

The Top of the Corn

Colour some gum paste a nice natural green and rolled it out. Using a grass piping tip to imprint the top. Next take a circle cutter and cut out the appropriate sized circle for the top.

Roll out the rest of the green gum baste out nice and thin with a non-stick board and rolling mind, use a textured mat that you have and press that onto the thin gum paste.A paring knife will help you cut the gum paste into sections that are jagged and bigger than the circle i cut out. It should like the remains of the leaves you tore off of the corn. Create a few more layers of these “leaves”. Glue it all of together with some clear piping gel. Add the layers and the circle to the top of the cake. Take some more compound chocolate and spread it on the bottom of the end of your corn. Attach your stub to the corn.

Corn Holders

I broke my favourite rolling pin apart! I took her handles and attached some cake dowels to either handle.You can go to the craft store and find some wooden art handles that look similar and create these Corn Holders from scratch. Carefully pierced either end of your cake with the dowels.

Finishing Touch: Butter!

To butter your Candy Corn on the Cob, make butter coloured buttercream! Using a combination of two natural yellows really sparingly, add a little at at time to some of your buttercream, until you have the colour you want.

Place it in the fridge to chill until its firm. Once its firm, take your bowl and put it into a bigger bowl with hot water, to release the buttercream. Use a nice sharp knife to make two squares of butter. Place your excess buttercream, into the microwave to melt it a little bit. Add your dripping butter and the squares of buttercream on the top of your candy corn on the cob!

Congratulations!

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GIANT Candy Corn on the Cob Cake

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Bake Vanilla Cakes

Prepare Buttercream

Prepare Simple Syrup

Level Vanilla Cakes

It’s Simple!

Stack Your Layers

Carve Your Cob

Crumb Coat & Chill

The Corn

The Top of the Corn

Corn Holders

Finishing Touch: Butter!

Congratulations!