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Candy Apples

One of these vanilla cakes a day might keep the doctor away!

Find more awesome recipes like these in Yo's Cakebook

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Creating my Cakebook has been one of my greatest accomplishments so far, and nothing beats being able to revisit those recipes and share with all of you different ways that you can totally make them your own on your caking journey. This week I’m taking one of my faves- Candy Apples - and multiplying it by THREE to give them a halloween twist!

Each of these apples starts off as 3lbs of my Ultimate Vanilla Cake, and gets covered in fondant - one red, one green, one golden. Stacked with Italian Meringue Buttercream, and “dipped” in caramel chocolate, these cakes get a halloween twist with the help of our HTCI x Sweetapolita sprinkle blends and some spooky Halloween candies!

Satisfy your sweet tooth on my YouTube channel here

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Baking The Cakes

9lbs Yo’s Ultimate Vanilla Cake

Icing The Cakes:

Yo’s Simple Syrup

Yo’s Famous Italian Meringue Buttercream

Decorating The Cakes:

Light Yellow, Apple Green, Apple Red Fondant

Bitter Lemon, Copper, Avocado, Lemon Yellow, Electric Green, White Gel Food Coloring

Clear Food Grade Alcohol

Caramel Chocolate Candy Melts

Chocolate Bars

Halloween Candies

HTCI x Sweetapolita Sprinkles

Item Name:	Availability:
3 x 6" Sphere Pan Sets
Simple Syrup Bottle	Add to Cart - $19.99
Small Straight & Offset Spatula	Add to Cart - $14.99
Large Straight & Offset Spatula	Add to Cart - $19.99
Fondant Rolling Pin
Fondant Smoother
Large Serrated Knife
Paring Knife
Paint Brushes
Parchment Paper
Sharpened Dowels
Ribbon

Preparation

Bake Your Cakes

Divide 1.5lbs of batter into each of your half sphere pans and bake at 350 degrees for 1 hour 20 minutes. Let your cakes cool completely in their pans

Level & Carve

Level your cakes in their pans, and place cut flat bottoms on 3 of your cakes. Complete the spheres, and using a small serrated knife begin carving an apple shape, ensuring you remove all of the caramelization as you go. Don’t forget to carve in the indent at the top!

Keep It Simple

Unstack your cakes, and simple syrup both sides, allowing to absorb for a few minutes.

Stacked Up

Restack your cakes with a layer of Italian Meringue Buttercream

Crumb Coat & Chill → Ice & Chill

Crumb coat your cakes with more buttercream, and chill for 20 minutes before icing and chilling for another 20 minutes

Fondant Time

Thinly roll out your yellow, green, and red fondant large enough to drape over each of your cakes. PIck up on a french rolling pin and being smoothing in place, poking the indent in the top with a pin to release trapped air.

Paint Job

Mix your gel food coloring with clear food grade alcohol and brush over your cakes. Use white and copper to add details like highlights and freckles. Use real apples as models!

Note: see me paint my cakes here

Dipped

Melt your caramel chocolate candy melts and pipe/spread onto your cakes in a wavy line about ⅔ of the way up your cake

Decked Out

Chop your candy bars and stick on with more candy melts, along with your halloween candies. Drizzle more candy melts on to stick on sprinkles

Finishing Touch

Add a sharpened dowel through the top of each cake and add a coordinating ribbon.

Congratulations!

If all went well, you should see something that looks like this...

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