Greetings, mortals! Good to have you see me again! It is I, your maniacal king and master of revelries, Mad King Thorn! (laugh) There is a certain matter that needs attending, and I think you all know what it is. Yes, yes, it is that very thing you are all looking forward to! The time is nearly upon us! Guild Wars 2 content raining down from the skies, and everyone will be skipping work and school on Friday to jump into the spectacular festivities! And what is that, my loving subjects?
Yes, it’s wait WHAT? WHO said HEART OF THORNS? I am the only THORN you need! The halloween festivities are UPON US, and you will all kneel before me or I’ll kill EVERY LAST ONE of you humorless worms!
But let’s take a moment and have a quick bedside chat. I know you are all very excited to do exactly as I say and fall to your doom trying to scale my delightful tower, but I couldn’t help but notice your penchant for collecting those tiny orange and yellow… things. What do you mortals call them? What? Corn? Candied corn? HAAAAAH, you can’t be serious. The only thing more stale than candy corn is the organic vegetable aisle in the Black Citadel! Candy corn is the disappointment you find at the bottom of your candy bag. And yet Lion’s Arch can’t help but drape itself with piles and piles of those infernal sugary cones. You fools even grow the stuff in your own homes! Well, who am I to stop you cravens from hoarding this candied corn you speak of. I suppose if you are going to BOTHER to stockpile this nonsense, then I, the great MAD KING THORN, will bestow upon you all a little gift. I PRESENT, the candied corn cake! Now, THE MAD KING SAYS… BAKE!
Required Equipment: stand mixer, bowls, spatulas, measuring cups, measuring bowls, cake pan with divider
Results: 1 cake
2 ¼ cups cake flour, sifted
1 tsp salt
3 tsp baking powder
1 cup milk
6 large eggs whites
2 tsp vanilla extract
1 ½ cup sugar
20 whites of candy corn
12 tbsp butter, room temperature
24 tbsp (3 sticks) butter, room temperature
5 cups powdered sugar
1 tbsp vanilla
4 tbsp heavy whipping cream
yellow gel dye
orange gel dye
In order to have the candy corn layer effect on the cake, you will need a pan like this or something similar.
Preheat your oven to 350°F. Let’s begin with the cake batter. We want to incorporate candy corn into the batter, but the batter has to be white so it can be dyed correctly. Take 20 candy corns with the largest amount of white on them, cut the white portion off and set them aside. Mash up the candy corn whites and combine it with the sugar.
In a bowl combine the cake flour, salt and baking powder. In another bowl combine the milk, egg whites and vanilla extract.
In the bowl of a stand mixer, cream the butter. Add the sugar and candy corn mixture. Mix until well combined.
Add half of the dry ingredients and mix. Follow that up with half of the liquid ingredients. Repeat those two steps with the remaining ingredients. Mix until everything is well combined.
Separate the batter with two additional bowls. Add ½ the batter in the first bowl for the outside yellow ring. Place ¼ of the remaining batter in another bowl and leave the rest in the stand mixer. The small portion of batter will be for the white center while the other will be for the middle orange section.
Place a small amount of gel into the correct bowls (yellow in the largest batter bowl and orange in the middle batter bowl) and mix to dye them. I recommend doing this slowly and adding dye more until you are happy with the color.
Using the special baking pan, place the white batter in the center, orange batter next and finally the yellow batter on the outside. One the batter is in place, remove the divider. The batter should be thick enough to keep itself separated. Do this in two pans because we want a double layered cake.
Place in the oven and bake for 25-30 minutes or until the cakes pass the toothpick test. After the cake has baked allow it to completely cool.
While your cakes are cooling, take a cup and place ¼ cup of heavy cream and 5 pieces of candy corn together. Place in the refrigerator until you are ready to make the frosting. This will infuse the heavy cream with the flavor of candy corn.
To start making the frosting, place the butter in the bowl of a stand mixer and cream it. Slowly add the powdered sugar, 1 cup at a time. In between each cup of powdered sugar add a tablespoon of the candy corn infused heavy cream. Make sure to not include the candy corn in those tablespoons. Mix together until the frosting has a smooth texture. Add more cream or powdered sugar if needed.
To decorate, simply frost the top of one of the cake layers (this will be the filling) and place the second layer on top.
Using a frosting pipe, decorate the white section of the cake. Take a small amount of the remaining frosting and dye it orange using the orange gel dye. I recommend doing this in portions because you don’t want too much orange frosting. Decorate the orange part of the cake.
With the remainder of the frosting, dye it yellow. Decorate the yellow section until the cake is completely covered.
And last, but most importantly, DO AS YOUR MAD KING SAYS! Eat the entire cake! HAAAAH! Don’t ask why!