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How to Make a Candy Bucket Cake

From: Food Network Magazine

Make a Halloween cake that looks just like a pumpkin candy bucket from Food Network Magazine.

Food Styling: Karen Tack
Prop Styling: Karin Olsen

Photo: Kat Teutsch

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Here's a treat that should conjure up some memories: an edible replica of the classic jack-o'-lantern candy bucket.

get the recipe

Photo: Kat Teutsch

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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.

Photo: Kat Teutsch

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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.

Photo: Kat Teutsch

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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.

Photo: Kat Teutsch

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

Photo: Kat Teutsch

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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.

Photo: Kat Teutsch

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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.

Photo: Kat Teutsch

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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.