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© 2020 Dessert'D Organic Bake Shop

Snowy Sunday Candy Cake

So today it is SNOWING, yes you heard that right. It's snowing on June 11th! Now I love snow just as much as the next girl that lives in Mammoth Lakes, but I think we can all agree that June is not the time to see small white flakes falling from the sky. The bakery was slow today because of the cold and snowy weather. So, the girls and I were working on some cake projects. We ended up with an extra cake, and so I had the idea to make a Candy Cake. With this sad weather, I wanted something to cheer everyone up and this cake did just that. Make it for the next time you just need a mental pick me up or a literal sugar rush, it works great for both! We were testing new sprinkles, which is one of the reasons we made this cake. As you can see, we tried to make it funfetti, but not much showed up. If you use India Tree's Nature's Colors Carnival Mix Sprinkles, that I've linked below, yours will look better than mine. And all the candy we used is organic, gluten free and has no artificial colors, of course. I've included links for all, enjoy!






Candy Cake

Makes 3 Layer 6-inch Cake


Batter

1 stick (113 grams) organic salted butter, softened

170 grams (3/4 cup) organic cane sugar

2 teaspoons organic vanilla extract

2 organic large eggs

1/2 cup organic milk

170 grams (1 cup plus 3 tablespoons) all natural cake flour

1 teaspoon baking powder

1/2 teaspoon fine sea salt

35 grams (scant 1/4 cup) all natural rainbow sprinkles (find here)


Frosting

1 1/2 sticks (170 grams) organic salted butter, softened

340 grams (heaping 2 1/3 cups) organic powdered sugar

1 teaspoon organic vanilla extract

1 teaspoon water


Candy

An assortment of gummy and fruity candy that's soft. Stop by the bakery to pick up a few bags of our organic candy for this cake!


Method Preheat oven to 350°F.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar and vanilla extract. Mix on low until all ingredients are combined.

Add the eggs and mix until combined.

In a separate bowl, add the cake flour, baking powder and sea salt and whisk together. 

Add the milk and the cake flour mixture into the mixing bowl and mix until combined. Scrape sides of bowl and add the rainbow sprinkles and mix again until you have a smooth cake batter.

Line three 6-inch cake pans with parchment paper and measure batter evenly into each pan, about 215 grams each.

Bake for 20 minutes, or until a wooden pick inserted in center comes out clean.

Once the cakes have cooled, remove from cake pans and start the frosting. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, vanilla extract and water. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. 

Crumb coat the cake, for a how to click here. Then frost the cake smooth.

Start placing gummy candies all over the cake! This is the fun part because there is no right or wrong way, just freestyle it.

Store in a cake dome for up to 3 days.


Gluten Free - Replace the all natural cake flour for 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour mix. Our favorite is Organic Namaste Perfect Flour Blend.


High Altitude - Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.