I like mini-cupcakes, so I pulled out the mini-muffin pans and started layering in batter. My good judgement took a back seat at this point (it was a Wednesday night, after all), and I filled them way too full. They all rose and connected to each other while baking in the oven. While they weren't burnt, there was no way to gracefully pull them from the pan.
Such an amateur, frustrating mistake. I couldn't even bring myself to take a picture.
Don't think that we wouldn't have eaten an entire pan of cupcake scraps. I just knew that I had to rise above the temptation to do so.
An opportunity to try cake balls (finally!) had presented itself. It's funny how things like this work.
Don't worry. I'll be trying the cupcakes, regular-sized ones, again soon.
(I obviously used my layered, overgrown mini-cupcakes, but the simplest way to make this cake would be to bake 1 yellow-colored 8 inch cake and 1 orange-colored 8 inch cake.)
Candy Corn Cake Balls
makes at least 3 dozen
2 8-inch cakes (one colored with orange gel food coloring and one colored with yellow gel food coloring)
1 1/2 cups vanilla or cream cheese frosting
1 package white candy melts or white almond bark (or white chocolate chips)
1 cup candy corn, for garnish
After baking your cakes according to the package directions, allow to cool completely.
In a large pan, crumble the cakes and mix in the frosting. You will have one big sticky mess.
Roll into 1-inch balls and place in a covered pan in the refrigerator for a few hours or over night.
Melt the white chocolate in a double boiler. Dip each cake ball in the chocolate, covering it completely. Allow to dry/cool on wax paper. Press a candy corn into the top of each cake ball before it cools. Store in the refrigerator.
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