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Snowy Sunday Candy Cake

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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" Cake

Cake:

  • 1 stick (113 g.) organic butter, softened
  • 170 g. organic sugar
  • 1 tsp. organic vanilla extract
  • 2 organic large eggs
  • ½ cup organic milk
  • 170 g. all natural cake flour
  • ½ tsp. baking powder
  • ½ tsp. sea salt
  • 35 g. all natural rainbow sprinkles (find here)

Frosting:

  • 1 ½ stcicks (170 g.) organic butter, softened
  • 340 g. organic powdered sugar
  • 1 tsp. organic vanilla extract
  • 1 tsp. water

Candy:

  • Fruity Bears (find here)
  • Fruity Hearts (find here)
  • Gummy Worms (find here)
  • Gummy Bears (find here)
  • Fruit Chews (find here)
  • Peach Rings (find here)
  • Watermelon Rings (find here)
  • Fruit Slices (find here)

Method:

Preheat oven to 350 degrees.

In the bowl of your stand mixer fitted with 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" cake pans with parchment paper and measure batter evenly into each pan, about 215 g. each.

Bake for 17 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 your stand mixer fitted with 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.

Baker's Note: To make this gluten free, just substitute the all natural cake flour for an organic gluten free flour mix. Our favorite is Organic Namaste Perfect Flour Blend.

High Altitude - bake at 350 degrees for 17 minutes