Corn on the Cob Cake

Total Time:
30 min
Prep:
30 min

Level:
Easy

Directions

Trim the ends of a store-bought jelly-roll cake to make a corn-cob shape. Cover with a thin layer of vanilla frosting, then cover the cake completely with candy corn, inserting the tips into the cake so that only the yellow ends are visible. Roll out a package of green fondant (we used Wilton Primary Colors Multi Pack, available at baking and crafts stores) until about 1/8 inch thick. Cut out 2 leaf-shaped pieces and arrange around the cake to look like husks.

Photograph by Levi Brown


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    This recipe is featured in:

    Halloween