Halloween Jack-O-Lantern Pail Cake

Halloween Jack-O-Lantern Pail Cake – Candy Coated Culinista

Last year there was a Halloween potluck at work and I was told I was bringing something. I did not intend to participate in the potluck; but when my Tombstone Chocolate Brownies turned out so well I felt encouraged to make my most complex cake yet.

Yield/Serving: 24
Prep Time: 20 min.
Cook Time: 30-45 min.
Difficulty level: Medium; but time consuming

Ingredients
Vanilla Bean Cake

• 1 ¾ cups all-purpose flour
• ½ tbsp baking powder
• ½ tsp sea salt
• 1 tsp vanilla bean paste
• 1 vanilla bean, insides scrapped out
• ¼ cup 2% milk
• ½ cup unsalted butter, melted and cooled
• 1 tbsp canola oil
• 1 3/4 cup granulated sugar
• 1 whole eggs
• 2 egg yolks
Cocoa Chocolate Cake
• 1 ¾ cups all-purpose flour
• ¾ cup Dutch pressed cocoa powder
• ½ tbsp baking powder
• ½ tsp sea salt
• 1 tsp vanilla bean paste
• 1 vanilla bean, insides scrapped out
• ¼ cup 2% milk
• ½ cup unsalted butter, melted and cooled
• 1 tbsp canola oil
• 1 3/4 cup granulated sugar
• 1 whole eggs
• 2 egg yolks
Buttercream
• 2 cup (2 sticks) butter, at room temperature
• 2 – 3 cups confectioners’ sugar
• 1 tsp vanilla bean paste
• 6 tbsp heavy cream
• Orange food colouring gel
Marshmallow Fondant
• 1 bag or marshmallows
• 4 tbsp water
• 4 cups confectioners’ sugar
• Food colouring, preferably gel or powdered, not water based colouring
• Flavourless oil, like canola – to use while kneading

Assembly
Vanilla Bean Cake

1. Oven to 350°F.
2. Spray bundt pan with non-stick spray and set aside.
3. Using a stand mixer with the paddle attachment beat butter and sugar until fluffy.
4. Add in egg and egg yolks, vanilla paste, vanilla beans and canola oil and continue to beat until incorporated.
5. In a medium sized bowl, whisk together flour, baking soda and salt.
6. Pour into butter mixture alternating between milk and flour mixture three times.
7. Pour into bundt pans, smooth top and slam pan on the counter top to release air bubble and ensure an even bake.
8. Bake for 30 to 45 minutes or until a cake tester inserted comes out clean.
9. Let cool in pans for 10 minutes and turn out onto cooling rack.
10. Let cool completely.
Cocoa Chocolate Cake
1. Spray bundt pan with non-stick spray and set aside.
2. Using a stand mixer with the paddle attachment beat butter and sugar until fluffy.
3. Add in egg and egg yolks, vanilla paste, vanilla beans and canola oil and continue to beat until incorporated.
4. In a medium sized bowl, whisk together flour, cocoa, baking soda and salt.
5. Pour into butter mixture alternating between milk and flour mixture three times.
6. Pour into bundt pans, smooth top and slam pan on the counter top to release air bubble and ensure an even bake.
7. Bake for 30 to 45 minutes or until a cake tester inserted comes out clean.
8. Let cool in pans for 10 minutes and turn out onto cooling rack.
9. Let cool completely.
Buttercream
1. Using the stand mixer with the fitted paddle attachment beat butter until creamy for about 1 minute.
2. Continue and add the confectioners’ sugar and beat on low speed and add in vanilla and cream.
3. Taste the buttercream and if it still tastes too much like butter add the third cut of confectioners’ sugar.
Marshmallow Fondant
1. Using a microwave melt the marshmallows and water in 30 second intervals at a time.
2. Set aside once melted.
3. Using an electric mixer add ¾ of confectioners’ sugar to the mixer followed by the marshmallows.
4. Mix together on low speed using the paddle attachment.
5. The mixture will start to come together.
6. Pour our fondant onto a clean surface and work in the remaining ¼ cup confectioners’ sugar for about 5 minutes, until the fondant is soft and shiny. (If the fondant get dry add a little water until it feels soft and malleable again)
7. Add food colouring and continue to knead for another 5 minutes. (If the fondant get dry add a little water until it feels soft and malleable again)
8. Dust surface with confectioners’ sugar and roll out fondant. Move fondant around as you roll so it won’t stick to one spot. At this point you can cut out the shapes you require with decorating tools, cookie cutters or roll out into a long sheet to cover cake.

Tips
• If fondant keeps sticking to your hands add a little oil to your hands.
• If making fondant ahead: roll into a ball, cover with a little oil, and double wrap in cling wrap. Fondant will last for a couple of weeks in this state.

Please Enjoy

My thoughts
After this attempt, I am more confident in my cake decorating skills. I still need to take a proper decorating class as my fondant was a semi fail; but I’m quite proud of myself. Not to mention my co-workers were wowed, and complimented me on my skills. The cake itself was light and fluffy and the buttercream frosting turned out so well I was actually surprised. I attempted to apply a fondant; now my issue wasn’t the actual fondant but my application and it kept getting to warm for me to apply it. So I had to give up and revert back to my tried and true buttercream.

Halloween Jack-O-Lantern Pail Cake – Candy Coated Culinista

Halloween Jack-O-Lantern Pail Cake – Candy Coated Culinista

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