Receta Candy Corn Mini Cakes and Happy Halloween!
Candy Corn Mini Cakes and Happy Halloween!
Now that the boys are in their late teens, I don’t find Halloween quite so alluring. However, that doesn’t mean that I don’t like a great dessert. I found this recently on The Noble Pig and thought it was such a cute idea. I made less quantity then the original recipe so my amounts are for my this smaller sized recipe. Enjoy, and for those of you with little ones, have a spooktacular day…
Candy Corn Mini Cakes
Ingredients:
- 1 box white cake mix (I made it using just the egg white version)
- 100 drops of yellow food coloring-divided
- 13 drops red food coloring
- For the frosting:
- 4 ounces cream cheese-at room temperature
- 1 cup marshmallow fluff
- candy corn for garnish
Directions:
Make cake mix according to the package directions. Split the batter in half into 2 separate bowls. To the first, add 50 drops of the yellow food coloring. To the second bowl, add 50 drops of yellow food coloring and 13 drops of the red. Mix thoroughly.
Pour the batter into 2-8 x 8 baking dishes sprayed with non-stick cooking spray. Bake according to package directions. Cool completely on a wire rack.
Using a round biscuit cutter (in whatever size you have handy), cut out as many circles as you can. I was able to get 4. Set aside and make the frosting.
FROSTING: Beat the cream cheese and the marshmallow fluff until smooth. Spread it evenly on the bottom halves, then top with the place the top piece of cake on and top it with frosting. Decorate with candy corn.