Candy Bucket Cake

Total Time:
3 hr
Prep:
2 hr 25 min
Cook:
35 min

Yield:
25 to 30 servings
Level:
Easy

Ingredients
  • Cooking spray
  • 2 18 .25-ounce boxes spice cake mix
  • 8 large eggs
  • 2 cups buttermilk
  • 2/3 cup vegetable oil
  • 2 16 -ounce tubs vanilla frosting
  • Orange gel food coloring, for tinting
  • Cornstarch, for dusting
  • 12 ounces orange rolled fondant (available at craft stores)
  • 1/2 cup dark chocolate frosting
  • 2 long black licorice strings
  • Snack-size candy, for topping
Directions
  • Spray one 8-inch-round cake pan and two 6-cup Bundt pans with cooking spray. Beat the cake mixes, eggs, buttermilk and oil with a mixer; divide among the pans. Bake until a toothpick comes out clean, about 25 minutes for the round cake and 30 to 35 minutes for the Bundts; let cool.

  • Tint the vanilla frosting with orange food coloring. Trim the flat sides of the Bundt cakes and the top of the round cake to make level. Turn 1 Bundt cake upside down; spread with frosting. Top with the round cake, more frosting and the other Bundt cake, then frost the whole cake and chill 30 minutes.

  • Lightly dust a sheet of wax paper with cornstarch. Roll out the fondant on the paper into a 21-by-8-inch rectangle, about 1/8 inch thick. Cut into 12 strips, 8 inches long and 1 3/4 inches wide, tapering the ends as shown.

  • Attach the fondant strips to the cake, lightly pressing and smoothing them from the base of the cake upward. Refrigerate the cake 30 minutes.

  • Draw jack-o'-lantern eyes, a nose and a mouth on paper and cut them out; attach to the cake with toothpicks. Score around the cutouts with a paring knife, then remove the toothpicks and paper.

  • Trace the scored lines with the knife, cutting through the fondant and slightly into the cake. Pry out the pieces with the tip of the knife.

  • Cut a 1-inch-deep circle out of the top of the cake. Put the dark chocolate frosting in a resealable plastic bag; snip the corner and pipe the frosting into the cutouts.

  • Twist the 2 strings of licorice together and insert into the top of the cake to make a handle. Fill the top of the cake with snack-size candy.

  • Photograph by Kat Teutsch


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    This recipe is featured in:

    Halloween