Candy Apple Drip Cake Recipes

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CANDY APPLE DRIP CAKE



Candy Apple Drip Cake image

Provided by Buddy Valastro

Categories     dessert

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 11

1/2 ounce gelatin powder (or 2 small packets)
1/3 cup cold water
2/3 cup water
3/4 cup corn syrup
1 1/4 cups sugar
2/3 cup condensed milk
2 cups chopped white chocolate or discs
1 to 3 teaspoons gel food coloring
One 6-or-8-inch round cake, chilled
1 apple (preferably green)
Halloween sprinkle mix and candies

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.

CARAMEL APPLE DRIP CAKE WITH CANDIED WALNUTS



Caramel Apple Drip Cake with Candied Walnuts image

Instead of a traditional apple pie, opt for this spiced apple cake for Thanksgiving. Grated apples in the filling give it a moist, dense texture, while the caramel glaze and pretty caramelized walnuts make it truly show-stopping.

Provided by Katherine Sacks

Categories     Dessert     Apple     Cake     Spice     Fall     Walnut     Cinnamon     Nutmeg     Butterscotch/Caramel     Thanksgiving

Yield 1 (8-inch) double-layer cake

Number Of Ingredients 30

For the cake:
1 cup raw walnuts
Nonstick vegetable oil spray
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 1/4 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon ground nutmeg
3 medium apples (such as Gala, Honeycrisp, or Pink Lady), peeled, coarsely grated
1 cup buttermilk, room temperature
4 large eggs, room temperature
1 cup granulated sugar
3/4 cup (packed) dark brown sugar
2 teaspoons vanilla extract
3/4 cup vegetable oil
For the candied walnuts:
1 cup granulated sugar, divided
2 cups raw walnut halves
For the caramel sauce:
2/3 cup granulated sugar
1 tablespoon light corn syrup
1/2 cup heavy cream
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
Pinch of kosher salt
For assembly:
Classic Cream Cheese Frosting
Special Equipment
2 (8") round cake pans

Steps:

  • Make the cake:
  • Position a rack in center of oven; preheat to 350°F. Spread walnuts in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 5-8 minutes. Let cool 5 minutes.
  • Meanwhile, lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray. Whisk flour, baking powder, salt, cinnamon, baking soda, and nutmeg in a medium bowl.
  • Pulse walnuts and 1/2 cup dry ingredients in a food processor until walnuts are chopped into a fine flour. Transfer chopped walnuts to bowl with remaining dry ingredients. Mix apples and buttermilk in another medium bowl.
  • Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla in a large bowl until pale and thick, about 4 minutes. Reduce mixer speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with apple mixture in 2 additions, beginning and ending with dry ingredients; beat until smooth. Divide batter between prepared pans; smooth top.
  • Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 40-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.
  • Make the candied walnuts:
  • Spread granulated sugar in a thin layer in the center of a large dry skillet. Cook over medium heat, mostly undisturbed (it's okay to swirl pan gently to get sugar to melt evenly), until sugar is melted, about 10 minutes. Quickly stir in walnuts and cook, stirring, until coated and melted sugar is chestnut brown, about 1 minute more. Scrape onto a parchment-lined rimmed baking sheet and spread out to cool, separating walnut halves into individual pieces. Transfer half of nuts to a food processor and coarsely chop.
  • Make the caramel sauce:
  • Bring granulated sugar, corn syrup, and 2 Tbsp. water to a boil in a medium saucepan over high heat. Continue to cook, without stirring, until medium amber in color, about 6 minutes.
  • Meanwhile, bring cream to a simmer in a small saucepan over medium heat or warm in microwave 45 seconds.
  • Remove saucepan with sugar from heat and carefully whisk in cream, stirring from the center outward, until well combined. Stir in butter. Add vanilla and salt and stir to combine. Transfer caramel to a heatproof container and let cool until thickened.
  • Assemble cake:
  • Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake, domed side down, on platter. Spread 1 1/4 cups frosting evenly over top. Top with 1 cup chopped candied walnuts, reserving whole candied walnuts. Place remaining cake, domed side down, on top. Spread top and sides with 2 cups frosting. Chill 30 minutes to let frosting set.
  • Spread remaining frosting over top and sides of cake. Chill at least 30 minutes or up to overnight to let frosting set.
  • Place a spoonful of caramel sauce on top of cake near one edge. Using the bottom of the spoon, spread it out, then very gently press a little sauce over the edge. Move spoon around perimeter of cake slightly and repeat to create additional drips, rotating cake as you work and spreading excess sauce across top of cake. When entire cake is covered in drips, add remaining sauce to fully cover top.
  • Chill at least 30 minutes to let glaze set. Decorate top and sides of cake with remaining whole walnuts and serve.
  • Do Ahead
  • Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Caramel can be made up to 2 weeks ahead; cover and chill.

CANDY APPLE CAKE



Candy Apple Cake image

This tastes just like the red candy apples that we are all so familiar with. The apples are cooked in a mixture that includes red hot cinnamon candies, then placed in the bottom of a baking pan and topped with the yellow sour cream cake batter. Cake is inverted over a serving platter when done and the red apple topping makes for a great presentation. Delicious!

Provided by Marie

Categories     Dessert

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 cup red-hot candies
1/2 cup sugar
1/2 cup apple juice
1/2 teaspoon red food coloring
4 granny smith apples, cored and coarsely chopped
1 (18 1/4 ounce) package yellow cake mix
1 (3 1/2 ounce) package instant vanilla pudding
2 eggs
1 cup sour cream
1/2 cup apple juice

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.

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