Candy Apple Cake Recipes

CANDY APPLES

Steps:

• Line a baking sheet with parchment paper; butter parchment, and set aside. In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using. Bring to a boil over high heat; reduce heat to medium-high. Insert candy thermometer and continue to boil until temperature reaches between 300 degrees and 310 degrees (hard crack stage), about 20 minutes.
• Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through; set aside. When mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated. Transfer to prepared baking sheet; allow to cool.

CANDIED APPLES II

Steps:

• Lightly grease cookie sheets. Insert craft sticks into whole, stemmed apples.
• In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring.
• Holding apple by its stick, dip in syrup and remove and turn to coat evenly. Place on prepared sheets to harden.

CANDY APPLE DRIP CAKE

Steps:

• For the mirror glaze: Place the gelatin powder in the cold water in a small bowl and set aside.
• Place the water, corn syrup and sugar in a small saucepan and set on high heat; stir and let come to a boil.
• Combine the condensed milk, white chocolate and bloomed gelatin in a large heatproof bowl. Pour the hot mixture over the chocolate mixture and let melt while stirring. Use an immersion blender to remove any lumps and air bubbles. Add food coloring to the mixture and mix completely. Blend again if needed. Allow to cool to 90 degrees F for the perfect consistency for a drip cake.
• For the cake: Remove your cake from the refrigerator and place on a turntable cake stand. Place a wooden pop stick into the top of your apple and dip into your cooled mirror glaze just like you would a candy apple. Place the dipped apple in the middle of the top of the cake.
• Place the rest of your mirror glaze into a piping bag, ziptop bag or squeeze bottle with small tip.
• While turning the cake on the turntable, apply a small amount of glaze to the edge of the cake and allow it to drip down the sides of the cake. Continue around the whole cake and add glaze to the top of the cake to meet the bottom of the apple.
• Use a small offset spatula to smooth out the top of the cake if necessary. Place sprinkles and candy around the base of the cake and a small bow around the stick for a final festive touch.

FRESH APPLE CAKE

Steps:

• IMPORTANT: Make sure all your ingredients are at room temp (see notes at the bottom of the recipe)
• Preheat oven to 350 F (177 C)
• Peel the apples and core them using an apple corer or a knife.
• Cut the apples into 1/4 inch pieces and place into a bowl.
• Squeeze 1/2 a lemon over the apples to prevent browning. Set aside
• Sift together flour, baking soda, salt, ginger, nutmeg, cinnamon and cloves. Set aside.
• Add butter to a stand mixer with the paddle attachment and cream until smooth.
• Add sugar and oil to the butter and cream on medium until the mixture is white and fluffy.
• Add egg and vanilla to the butter mixture and mix until combined.
• While mixing on medium, add in dry ingredients in thirds and mix until combined
• Fold in applesauce and chopped apples until combined
• Grease three, 8 inch pans with cake goop or another type of pan release.
• Bake layers at 350 for 30 minutes, or until a toothpick comes out clean. Layers will be thin.
• Let cake rest in the pan until it's cool enough to touch, then flip out onto a wire rack.
• Make sure to cool completely before stacking. (Wrap in plastic wrap and place in fridge or freezer to speed up the cooling process.)
• Place softened butter in the bowl of your stand mixer with the whisk attachment and mix until smooth.
• Add in your cream cheese and mix until smooth
• Add in your browned butter and mix until smooth and creamy
• Add in your powdered sugar one cup at a time while mixing on low until all the powdered sugar is added. Do not over-mix.
• Add in your salt and vanilla until combined.
• Place sugar and water in a medium-sized pot. Cover with the lid and bring to a boil on medium-high heat.
• Remove lid and place a candy thermometer in the pot. Continue cooking the sugar until thermometer reads 350º (hard crack stage) or it's a deep golden brown color. Do not stir.
• Remove the sugar from heat and slowly whisk in butter. Be careful, it will bubble up.
• Whisk in cream and salt.
• Let caramel cool completely before using it for the drip

CARAMEL APPLE CAKE AND GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup fluted tube baking pan (such as a Bundt® pan).
• Combine white sugar and vegetable oil in the bowl of a stand mixer with a paddle attachment; beat in eggs and stir in vanilla extract.
• Combine flour, baking soda, nutmeg, cinnamon, and salt in a bowl. Stir flour mixture into egg mixture until just blended. Stir in apples and pecans by hand to form a very heavy batter. Pour into the prepared pan.
• Bake in the preheated oven until golden brown, about 1 hour and 10 minutes. Remove from the oven and leave cake in the pan.
• Combine butter, brown sugar, milk, and 1 teaspoon vanilla extract in a small saucepan over medium heat. Bring to a boil and cook until a thickened glaze is formed, about 1 minute.
• Pull the cake away from the sides of the pan with a fork. Pour glaze onto the cake immediately. Let cake cool in pan, about 10 minutes.

CANDY APPLE PIE

Steps:

• Preheat oven to 400°. In a large bowl, toss apples with lime juice. Combine sugar, flour, cinnamon and salt; add to apples and toss lightly. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake until golden brown and apples are tender, 40-45 minutes., For topping, melt butter in a small saucepan. Stir in brown sugar and cream; bring to a boil, stirring constantly. Remove from the heat and stir in pecans. , Pour over top crust. Bake until bubbly, 3-4 minutes longer. Place on a wire rack. Serve warm.

CANDY APPLE CAKE

Steps:

• Preheat oven to 350° and spray a 13x9 baking pan with non stick spray.
• In a large saucepan, combine the cinnamon candies, sugar, 1/2 cup of apple juice and food coloring and heat over high heat, stirring constantly until candy dissolves.
• Add apples and bring to a boil, reduce heat and stir occasionally for 5 to 7 minutes or until apples are tender.
• Spoon filling into baking pan.
• In a medium bowl, combine all cake ingredients and mix well.
• Spoon over the apple mixture, spreading to completely cover the apples.
• Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
• Allow to cool slightly, then invert over a large serving platter.
• Cool completely, then cut into squares to serve.

EASY HOMEMADE CANDY APPLES

Steps:

• Wash and thoroughly dry the apples (See Kelly's Notes below). Insert the lollipop sticks or popsicle sticks so that they are firmly positioned in the apples. Set the apples aside on a cookie sheet lined with wax paper coated with cooking spray.
• Combine the sugar, corn syrup and water in a heavy-bottomed saucepan over medium heat. Bring it to a boil and cook the mixture until a candy thermometer reaches 300ºF (the hard crack stage).
• Remove the candy mixture from the heat and carefully stir in the red food coloring. (It may splash, so stand back. And you may have to add more than the designated 1/2 teaspoon, depending on the quality and strength of your food coloring.)
• One by one, carefully dip the apples into the candy mixture, swirling to coat them thoroughly and allowing any excess to drip back into the pan. Transfer the coated apples to the prepared cookie sheet and allow them to cool until the candy has fully hardened.