Baby showers are filled with joy, laughter, and a plethora of exciting themes. Among them, Winnie the Pooh continues to reign supreme, enchanting parents-to-be with its timeless charm. (It also makes for a perfect gender neutral theme as well!) So, if you’re planning a Pooh-themed baby shower, why not take this occasion to the next level with something sweet, whimsical, and straight out of the Hundred Acre Wood? A delightful dessert that merges classic Pooh nostalgia with modern dessert trends — introducing the honey pot cake pops!

Honey pot cake pops capture the essence of the beloved bear who is always on a quest for his favorite honey. Not only do they effortlessly blend with the theme, but they also act as playful eye-candy that your guests will find hard to resist. If you’re worried this might be too advanced, I encourage you to give it a try! This was only the second time I’ve ever made cake pops. I recommend watching several YouTube videos and reading plenty of blog articles to learn all of the tips and tricks you need to make these Winnie the Pooh cake pops. Allow yourself plenty of time to put these together and not rush. Happy baking!

This post may contain affiliate links, which means I may receive a small commission, at no extra cost to you, if you make a purchase through a link.

Baking the Perfect Cake Pops

To start, it’s essential to get your cake pops right. Begin with your preferred cake flavor, whether it’s classic vanilla or decadent chocolate. Crumble the baked cake into a bowl, and mix it with a creamy frosting or cream cheese to act as the glue. The goal is to form a cake dough that holds together well when shaped into balls. Place the balls into the fridge for at least an hour to chill. This will help make them easier to shape, give them time to expand and will chill the candy melt quickly to help the stick stay in place.

Creating the Honey Pot

The unique aspect of these themed cake pops are their adorable honey pot shapes. To achieve this, I started by molding the ball of dough into a cylindrical shape. Towards the top of the dough, I rolled it between two fingers to give it the indent of a jars neck and shaped the top of it to resemble a rim. Leave the bottom flat to give it stability. Once you have your honey pot shapes ready, dip the cake pop sticks into some candy melts and then insert them into the top of the cake pop and place them in the fridge to firm up.

The mini honey dipper sticks I used were the perfect touch to bring these Winnie the Pooh cake pops to the next level! If that’s not the look you prefer, you can always opt for the traditional white sticks. You can place them in the freezer as well to chill faster. Whether you put them in the fridge or the freezer, be mindful of the temperature difference between the cold cake pops and the hot melted candy melts. If the temperature between the two is too extreme, cracks in the candy coating can form after it hardens.

The Art of Decorating a Winnie the Pooh Cake Pop

Decorating these cake pops is where you’ll breathe life into your honey pots. Using blue candy melts, coat your cake pops to mimic the classic honey pots that Winnie the Pooh can’t get enough of. Once the candy coating has set, use yellow candy melts to draw dripping honey on top of each pot. To do this, I melted the yellow candy melts in a bowl, scooped it all into a piping bag and snipped the tip off.

The cherry on top of this whimsical dessert? Add a tiny edible bee buzzing around the honey, and add a ‘HUNNY’ sign to the front of each. I purchased the edible sugar bees from Etsy. The last time I looked they were out of stock but I’m sure you can find similar ones from other sellers.

One thing I would have done differently, is purchase the edible HUNNY signs from Etsy. Unfortunately, they wouldn’t have arrived in time. What I did instead was purchase a sugar sheet, cut out small rectangles and write ‘HUNNY’ on the front of each pot with edible black ink just like how it’s spelt in Pooh’s world. What went wrong with this endeavor was that the sugar sheet ended up being too fragile and shattered every time I cut it. In case you’re forced to go this route, brush a small amount of water over the sugar sheet, cut it while it’s wet, place it on the cake pop and then wait for it to dry before writing on it. Do yourself a favor and purchase the pre-written signs. It’s well worth your time and sanity!

Serving the Winnie the Pooh Cake Pops

Make your Pooh-themed baby shower even more magical by incorporating a dessert table. Place the Honey Pot Cake Pops on this table, with little decor elements that further play up the Winnie the Pooh theme. You could add flower pots with sunflowers, a red balloon, or even a plush Pooh bear to bring to life the charm of the Hundred Acre Wood. I found these mini cupcake liners that they fit perfectly into. If you would rather this be a take home favor,  you can tie them into individual clear bags.

These Honey Pot Cake Pops may be a tad time consuming, but the enchanting end result is well worth it! They’re bound to charm your guests — and who knows, maybe even coax out a few delighted “Oh, bother!” from the expectant parents. Happy baking!

If you’re looking for other baby shower themes, I have plenty of ideas for you!

The post Winnie the Pooh Inspired Cake Pops appeared first on Candidly Crafted.

This post contains affiliate links, which means I may receive a small commission, at no extra cost to you, if you make a purchase through a link.

Taking Pumpkin Cake Decorations to the Next Level

Are you tired of the same old pumpkin cake decorations? Looking to impress your guests with a show-stopping dessert that not only tastes incredible but also looks stunning? Well, look no further! By incorporating chocolate candy pumpkins, you’ll add a professional touch that will shock your guests when they find out this didn’t come from a bakery!

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Pumpkin Cake

Ingredients

Cake

• 1 box Pillsbury Moist Supreme Perfectly Pumpkin Cake Mix
• 1 cup flour
• 1 cup sugar
• 1 dash salt
• 3 eggs
• 1 cup water
• 1 cup sour cream
• 1 tbsp vanilla

Cream Cheese Frosting

• 6 bars of cream cheese (8 oz), softened
• 1 stick butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla

Pumpkin Chocolates

• 1 bag orange candy melts
• 1 bag green candy melts
• 1 bag white candy melts
• Handful of chocolate chips.
• 1 silicone mold

Instructions

Cake

• Mix all of the dry ingredients in one bowl and wet ingredients in another.
• Slowly add the mixed dry ingredients to your wet ingredients until all is combined.
• Follow baking instructions on back of cake box. (My oven is off by an outrageous amount so I can't honestly say what temperature I was at and for how long.)

Frosting

• Combine all of the frosting ingredients in a large bowl and beat until fluffy.

Pumpkin Chocolates

• Follow the instructions on the bag and melt your chocolates into different bowls.
• To get different shades of orange and green, add some of the white chocolate to them in a separate bowl.
• Place each color into individual piping bags.
• Pipe the chocolate into the molds and pop out once they've hardened.
• I used toothpicks to hold up the chocolates that sat on top of the cake.

Gather the Ingredients for Your Chocolate Candy Pumpkins

Just like with baking a cake, creating these delightful treats requires careful attention to detail and patience.

First and foremost, you’ll need chocolate for your candy pumpkins. Make sure to choose a brand that melts smoothly and has a good balance of sweetness. I prefer the Wilton Candy Melts brand. For the chocolates, I used orange candy melts, green candy melts, a handful of chocolate chips for the pumpkin stems and white chocolate melts that I mixed in with a bit of orange for a different color.

I purchased the mold I used from Michaels ago. I don’t see the one online I used anymore, but here’s one that’s similar. If you prefer your pumpkins all be the same size, then this one looks like a good option.

Step-by-Step Guide to Creating Chocolate Candy Pumpkins

To start, gather your chocolate candy mold and make sure it’s clean and dry. This will ensure that your candy pumpkins come out smooth and without any imperfections. Next, melt your chocolate chips in a microwave-safe bowl, stirring every 30 seconds until the chocolate is completely melted and smooth.

Once your chocolate is melted, carefully pour it into a piping bag. This will help you spread the chocolate evenly in the mold. Next, pipe the chocolate into the mold, making sure to fill each pumpkin-shaped cavity to the top. If you are going to make the stems different colors, make sure you fill those first so that your pumpkin color doesn’t take over the whole mold.

After you’ve filled the molds, it’s time to let the chocolate set. Place the candy mold in the refrigerator for about 10-15 minutes or until the chocolate is firm to the touch. This will ensure that your candy pumpkins hold their shape when removed from the mold.

Once the chocolate has set, carefully remove the candy pumpkins from the mold by gently pressing on the back of each cavity. They should easily pop out without any resistance. If they don’t, you can place the mold in the refrigerator for a few more minutes and try again.

Assemble and Decorate Your Pumpkin Cake

Now that you’ve successfully created a batch of delicious chocolate candy pumpkins, it’s time to move on to the next step: assembling and decorating your pumpkin cake. This will allow you to showcase your candy pumpkins in a stunning centerpiece that will wow your family and friends.

To begin, ensure that your pumpkin cake is fully cooled and ready for assembly. Place one layer of the cake onto a cake stand or serving plate. If desired, you can also add a thin layer of frosting or filling between the cake layers for an extra burst of flavor.

Next, carefully spread a generous amount of frosting over the top of the first cake layer. Use a spatula to create an even layer, making sure to reach the edges. This will act as the base for your pumpkin candy decorations.

Now it’s time to bring in your chocolate candy pumpkins. Gently press them into the frosting, arranging them along the top and bottom. To make the pumpkins on top “stand up”, place toothpicks behind them. The vibrant colors and unique shapes of the candy pumpkins will instantly elevate the visual appeal of your cake.

Assemble and decorate your pumpkin cake with care, paying attention to detail and the overall aesthetic appeal.

Incorporating chocolate candy pumpkins into your pumpkin cake is a surefire way to elevate your dessert game. By following the steps outlined in this article, you can create a cake that not only tastes amazing but also mesmerizes with its enchanting presentation. So, don’t settle for ordinary pumpkin cake decorations when you can take it to the next level with the art of chocolate candy pumpkins. Embrace your creative side and start exploring this delightful touch of charm today. Your guests will be delighted, and your cake will be the talk of the town. Remember, why be ordinary when you can be extraordinary? Let your pumpkin cake shine with the magic of chocolate candy pumpkins.

If you’re looking for other fall cake ideas, check out my Caramel Apple Spice Cake and S’mores Bonfire Cake.

The post Pumpkin Cake appeared first on Candidly Crafted.

I was recently scrolling through old photos on my phone when I came across this cake. The shock on my face when I realized I had made this s’mores inspired bonfire cake THREE YEARS AGO! How did I let so much time go by without posting it?? I had at least posted a video of it on TikTok back then. That counts for something, right?

Well, I wasn’t about to let another fall go by without sharing this s’mores cake! I was inspired after coming across a pin from Life, Love and Sugar on Pinterest. If you prefer to make your cake by hand, I suggest you take a look at her recipe. I need more experience making my own cake batter. Until then, I enjoy my doctored up box mix. She also uses a marshmallow frosting which would go perfectly with this s’mores bonfire cake. I was making several cakes at once that day so it was easier to go with my standard buttercream frosting for all.

Since this cake was made three years ago, I don’t remember the exact measurements used to make the chocolate ganache. If you head over to Sally’s Baking Addiction, she’ll give you great instructions for making this.

The next time I make a dessert, I’ll make sure to post it much sooner. Or at least write down the recipe!

Gather your friends and enjoy!

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S'mores Bonfire Cake

Ingredients

Cake

• 1 box Betty Crocker Super Moist Triple Chocolate Fudge Cake Mix
• 1 cup flour
• 1 cup sugar
• 1 dash salt
• 3 eggs
• 1 cup water
• 1 cup sour cream
• 1 tbsp vanilla

Filling

• 1/2 bag chocolate chips
• 1 cup heavy cream

Vanilla Buttercream Icing

• 3 sticks butter (room temperature)
• 5 cups powdered sugar
• 1 splash vanilla extract

Toppings

• Graham Crackers
• Marshmallows

Instructions

Cake

• Mix all of the dry ingredients in one bowl and wet ingredients in another.
• Slowly add the mixed dry ingredients to your wet ingredients until all is combined.
• Follow baking instructions on back of cake box. (My oven is off by an outrageous amount so I can't honestly say what temperature I was at and for how long.)

Vanilla Buttercream Icing

• Beat the butter until whipped.
• Slowly add in the powdered sugar until all is combined.
• Add the vanilla extract.
• You can keep adding powdered sugar until you reach your desired consistency. If it's too thick, add a tablespoon of milk.

Chocolate Ganache

• Sally's Baking Recipes describe perfectly how to create this chocolate covering. https://sallysbakingaddiction.com/chocolate-ganache/

Creating the cake

• Once the layers have cooled, add a layer of frosting to the top of your first layer and smooth out.
• Build a wall of icing around the edge of the cake. Make sure this wall is tall and thick enough to hold in your chocolate ganache
• Add a layer of chocolate ganache and top with the next cake layer.
• Continue this process for the rest of the layers.
• Frost the cake and top with chocolate ganache and toasted marshmallows. In a piping bag, add drips of chocolate down the cake. You can add other garnishes such as graham cracker crumbs around the base.

Looking for other fall inspired cakes? Check out this caramel apple spice cake!

Both desserts would make for a perfect fall birthday cake or statement piece on any fall dessert table.

The post S’mores Bonfire Cake appeared first on Candidly Crafted.

Growing up, there was always an endless supply of dessert. How I married into a family that isn’t big on sweets is beyond me!

For my daughters recent baptism, I decided to forgo the typical cake or cupcakes and opted for this unique spin on dessert. Not only did this watermelon cake turn out beautiful, but it met the dietary needs of all guests!

This post contains affiliate links, which means I may receive a small commission, at no extra cost to you, if you make a purchase through a link.

How to decorate a watermelon cake

To build the cake, I purchased two small watermelons, sliced off the tops, bottoms and sides and cut the watermelon used on top slightly smaller than the bottom portion to mimic a tiered cake. The pieces are held together by just one large plastic straw I stuck down the center. I secured the fruit onto the watermelon cake with bamboo skewers and placed it all on a watermelon plate I found at Dollar Tree. I then added mint leaves in several places as a finishing touch.

There are many ways to decorate a watermelon cake to make it fit any occasion. This can also be a great alternative to a fruit tray.

I had a lot of fun putting mine together and I know you will too. Let me know how yours turns out!

Fruit used:

• Watermelon
• Green grapes
• Black grapes
• Blueberries
• Blackberries
• Raspberries
• Strawberries
• Cantaloupe

Other fruit options:

• Kiwi
• Golden kiwi
• Dragonfruit
• Honeydew
• Apricot

Are you planning a watermelon themed party? Make sure you check out my post on the One in a Melon themed birthday party I threw for my daughter! I share a bunch of decoration, dessert and food ideas that are sure to inspire you!

The post Watermelon Cake appeared first on Candidly Crafted.

Already planning out your fall baking? This pumpkin pop tart recipe was something new I tried last year on a whim. It is now my favorite fall treat and can’t wait to make them again this year.

I found these pumpkin pop tarts fairly easy to make but they do require some time set aside.

If you don’t have time to frost them the way I did, no worries! Drizzle the frosting over them and they’ll be just as good! How can you go wrong with pumpkin and frosting??

This post may contain affiliate links, which means I may receive a small commission, at no extra cost to you, if you make a purchase through a link.

I bought my pumpkin cookie cutter at Michael’s years ago. I don’t see it on their site anymore but here’s a similar one on Amazon. This is the white shimmer sugar I used.

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Pumpkin Pop Tarts

Ingredients

Pop Tarts

• 1 pkg Pillsbury pie crusts
• 1/2 cup pumpkin puree
• 1/3 cup brown sugar
• 1 tbs maple syrup
• 1/2 tsp vanilla extract
• 1/4 tsp pumpkin pie spice
• dash of salt

Icing

• 1 cup powdered sugar
• 1 tbs butter
• 1 tbs milk
• 3 tbs white shimmer sugar

Instructions

Pop Tarts

• Place the two pie crusts flat on top of each other.
• With a pumpkin cookie cutter, cut out pumpkin shapes from the dough, separate the layers and lie down the cutouts on a piece of parchment paper.
• Once you've cut out as many as you can, ball up the extra scraps of dough and roll it flat so that you can cut out a few more.
• In a medium size bowl, whisk together all of the other ingredients.
• Take half of the dough cutouts and place them down on a large cookie tray.
• Spoon a dollop of the pumpkin mixture in the center of them and smooth out, leaving some room on the edges.
• Dip your finger in water and run it over the exposed edges of the dough to help the top layer stick to it.
• Before you put the top layer on, use a knife to cut three rounded slits in the dough to give it a pumpkin shaped look.
• Place the top layer of dough over the bottom and press the edges of the dough together. If a little pie filling comes out, that's ok.
• With a fork, go over the edges again, pressing down to create a stamped look.
• Put the pop tarts in the oven at 350° for 20 minutes or until the crust is golden brown.

Icing

• Wait until the pop tarts are completely cooled before icing them.
• Mix everything except the shimmer sugar together and add the frosting into a piping bag or a sandwich bag with an edge snipped off.
• Frost the edges, stem and center of the pop tart. You can take a toothpick to move the frosting around and fill in any gaps.
• Finish by sprinkling the shimmer sugar over the frosting. Best to do right after the pop tart has been frosted so the sugar will stick to it.

Try the recipe? Let me know what you thought! If you did something different to put your own unique spin on these pumpkin pop tarts, I’d love to hear it!

What’s your go to fall dessert you bake every year?

For more fall baking ideas, click here.

The post Pumpkin Pop Tarts appeared first on Candidly Crafted.

This easy sugar cinnamon pretzel recipe is perfect if you need to throw together something quickly for a party or if you’re in charge of bringing the team snacks this week.

A lot of my siblings were in track and cross country. Several times a year, this recipe was made in large batches and brought out to the track.

You can either keep the sugar cinnamon pretzels in one large bag for everyone to share and divide them up into smaller sandwich bags for individual use.

If you want to add an extra kick of fall to this recipe, stir in a tsp of pumpkin spice.

Check out my Baked Goods section for more delicious recipes!

Happy snacking!

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Sugar Cinnamon Pretzels

Ingredients

• 1 pkg mini pretzels (15-18 oz)
• 2/3 cup oil
• 1/2 cup sugar
• 2 tsps cinnamon

Instructions

• Stir oil, sugar and cinnamon in a large pot over medium heat.
• Add pretzels and stir for 5 to 10 minutes until the bottom of the pan is dry.
• Pour the pretzels onto a cookie tray or in a large Tupperware bowl, covered with aluminum foil to cool.
• After the pretzels cool, pour into a large or individual sized ziplock bags.

The post Sugar Cinnamon Pretzels appeared first on Candidly Crafted.

Fall Dessert Table

I love everything about fall. The colors, the smells, the fashion, and most of all, the desserts! Whether you’re planning a fall themed baby shower, hosting a fall gathering or trying to come up with the perfect dessert table scape, I hope this post is able to bring you some inspiration!

This post may contain affiliate links, which means I may receive a small commission, at no extra cost to you, if you make a purchase through a link.

Desserts Featured

Pumpkin Chocolate Chip Bread

Pumpkin Bars with Cream Cheese Frosting

Spice Cupcakes with Vanilla Buttercream Frosting

Fall Cheesecake

M&M Cookies

Caramel apples: You can find the caramel recipe in my Fall Cheesecake post. I dipped the apples twice and drizzled chocolate or white chocolate over them. For the chocolate drizzled apples, I rolled the bottoms in graham cracker crumbs and for the white chocolate drizzled apples, added gold sprinkles to them.

The best way to show off all of your scrumptious desserts is to add dimension to your table. Wooden crates, mini hay bales, a cake stand and wood slices will help add layers and tie in perfectly with fall. I also grabbed this cupcake stand and arranged some leaves, flowers and pumpkins around the table to add some color. In order to not distract from the dessert, I used a white tablecloth with a burlap runner. Some of my decorations I’ve had for years. If I wasn’t able to find the exact piece from my photos, I linked to the closest option I could find.

Spice Cupcakes

It doesn’t come across too well in the photos, but the frosting on the cupcakes are actually three colors; red, orange and yellow. If I were to redo these cupcakes, I would try to make the difference between the red and orange frosting more apparent. Either way, the whole thing was delicious! I couldn’t find the exact chocolate mold I used for the leaves but this set will not only give you different leaf options, there’s also a mold for pumpkins!

Pumpkin & Apple Cheesecake

The pans I used for the cheesecakes are technically quiche pans. The ridged edges added to the rustic look I was going for and complimented those of the cupcake wrappers. The bottom of these pans pop out, giving you the ability to remove the cheesecakes and cut into smaller pieces.

Apples, Bread and Bars – Oh My!

There are endless design options for apples with all of the sprinkles and colored chocolate out there these days! Another option you can do for caramel apples is to set up a caramel apple bar! Have sliced apples, caramel, chocolate and sprinkles read for guests to put their creative spin on things.

If you try any of these recipes, I hope you let me know how it goes and which one was your favorite! I can’t wait for my house to smell like apple cider, pumpkin bread and my newest fall candle while I decorate. If you’re still on the hunt for some perfect fall touches to your home, make sure you check out my fall decor home picks!

Happy baking!

The post Fall Dessert Table appeared first on Candidly Crafted.

Growing up, these five cookies were a staple in our house. It’s hard to remember a time when we didn’t have cookies around, especially the chocolate chip cookies.

The simplicity of these recipes make for a great way to introduce your kids to baking! (With adult supervision of course.)

The first four recipes are extremely similar, just swap out an ingredient or two. When I was younger, I thought it was amazing how many cookie recipes my mom had memorized! Little did I know how easy all of these recipes were until I started baking.

If I had to pick a favorite, it would be the chocolate chip cookies. My mom was asked to bake these for every school function and party we went to.

I’ll be the first to admit, the no-bake chocolate oatmeal cookies will never win a prize for their looks, but boy are they good!

Let me know which one is your favorite! Happy baking!

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Chocolate Chip Cookies

Ingredients

• 3/4 cup sugar
• 3/4 cup light brown sugar
• 1 cup butter, softened
• 2 eggs
• 3 cups flour
• 2 tsps baking soda
• 1/4 tsp salt
• 1 tsp vanilla
• 1 3/4 cups semi-sweet chocolate chips

Instructions

• Cream together the butter, sugar and light brown sugar.
• Add eggs and vanilla, stir.
• Add the rest of the ingredients except the chocolate chips and stir.
• After everything has been combined, stir in the chocolate chips.
• Place balls of dough on a cookie tray and bake at 350° for 10 minutes.

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Oatmeal Chocolate Chip Cookies

Ingredients

• 3/4 cup sugar
• 3/4 cup light brown sugar
• 1 cup butter, softened
• 2 eggs
• 2 cups flour
• 2 1/2 cups oatmeal
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 cups milk chocolate chips
• 1 cup chopped pecans (optional)

Instructions

• Cream together the butter, sugar and light brown sugar.
• Add eggs and vanilla, stir.
• Add the flour, oatmeal, baking soda and salt, stir.
• Add the chocolate chips and pecans, stir.
• Place balls of dough on a cookie sheet and bake at 350° for 10 minutes.

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M&M Cookies

Ingredients

• 3/4 cup sugar
• 3/4 cup light brown sugar
• 1 cup butter, softened
• 2 eggs
• 2 1/2 cups flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla extract
• 16 oz milk chocolate M&M's
• 1 cup chopped pecans (optional)

Instructions

• Cream together the butter, sugar and light brown sugar.
• Add eggs and vanilla, stir.
• Add the flour, baking soda and salt, stir.
• Add the M&M's and pecans, stir.
• Place balls of dough on a cookie sheet and bake at 350° for 10 minutes.

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Peanut Butter Milk Chocolate Chip Cookies

Ingredients

• 1/2 cup sugar
• 1/2 cup light brown sugar
• 1/2 cup butter
• 1 egg
• 1 3/4 cups flour
• 3/4 cup peanut butter
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 1/2 cups milk chocolate chips

Instructions

• Cream together the butter, sugar and light brown sugar.
• Add the eggs and vanilla, stir.
• Add the flour, peanut butter, baking soda and salt, stir.
• Add the chocolate chips, stir.
• Place balls of dough on a baking sheet and bake at 350° for 10 minutes.
• Tip: press the dough balls down slightly before putting them into the oven. Otherwise cookies may not flatten.

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No-Bake Chocolate Oatmeal Cookies

Ingredients

• 2 cups sugar
• 1/2 cup butter
• 1/2 cup milk
• 3 tbs cocoa
• 3 cups oatmeal
• 1/2 cup peanut butter
• 1 tsp vanilla extract

Instructions

• Pour the milk, sugar, butter and cocoa into a pot and bring to a boil while stirring frequently.
• Add the oatmeal, peanut butter and vanilla, stir.
• Once everything is combined, place the mix, a spoonful at a time, on wax paper.
• Chill in the fridge for 3 hours.

The post Five Easy Cookie Recipes appeared first on Candidly Crafted.

Caramel apples are one of the first things that come to mind when I think of fall. If this sugary treat is a favorite of yours as well, you’ll love this caramel apple spice cake!

Fall is absolutely my favorite season of the year, and with that, comes a lot of baking! There are so many flavors and dishes that play into the warmth and coziness of the season that I find it hard to not spend all day in the kitchen. I wanted to put together a few fall themed cakes this year and caramel apple was a must!

I love my boxed cake mixes but have recently been looking for a way to doctor them up a bit. I read that you can get them to taste like bakery cakes if you switch it up just a bit, like adding sour cream?? It sounded weird to me but the results were amazing! I used Midget Momma’s boxed mix hack for this recipe and I will definitely be using it again!

Whether you’re celebrating a special occasion or simply embracing the spirit of autumn, this caramel apple cake will undoubtedly leave a lasting impression on your guests. So dust off your baking tools, put on your apron, and get ready to spice up your fall with a slice of heaven.

If cheesecake is more your style, make sure you check out my caramel apple cheesecake recipe!

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Caramel Apple Spice Cake

Ingredients

Cake

• 1 box Betty Crocker Super Moist Butter Pecan Cake Mix
• 1 cup flour
• 1 cup sugar
• 1 dash salt
• 3 eggs
• 1 cup water
• 1 cup sour cream
• 1 tbsp vanilla

Filling

• 1 can apple pie filling

Vanilla Buttercream Icing

• 3 sticks butter (room temp)
• 5 cups powdered sugar
• 1 splash vanilla extract

Caramel Sauce

• The recipe I used is from Baked By An Introvert. The link to that post is below this recipe.

Instructions

Cake

• Mix all of the dry ingredients in one bowl and wet ingredients in another.
• Slowly add the mixed dry ingredients to your wet ingredients until all is combined.
• Follow baking instructions on back of cake box. (My oven is off by an outrageous amount so I can't honestly say what temperature I was at and for how long.)

Vanilla Buttercream Icing

• Beat the butter until whipped.
• Slowly add in the powdered sugar until all is combined.
• Add the vanilla extract.
• You can keep adding powdered sugar until you reach your desired consistency. If it's too thick, add a tablespoon of milk.

Creating the Cake

• Once the layers have cooled, add a layer of frosting to the top of your first layer and smooth out.
• Build a wall of icing around the edge of the cake. Make sure this wall is tall and thick enough to hold in your apple pie filling.
• Add a layer of apple pie filling, drizzle with caramel sauce and top with the next cake layer.
• Continue this process for the rest of the layers.
• Frost the rest of the cake and then add caramel sauce to the top, letting it run down the cake. You can add other garnishes such as apple slices to the top.

Homemade Caramel – Baked By An Introvert

Creating a Showstopper: Decorating Your Caramel Apple Cake

Now for the fun part: decorating! One way to enhance the visual appeal of your cake is by adding a beautiful caramel covering across the top. Since I have a huge sweet tooth for frosting, I’ve always considered “naked” cakes halfway done. My tune changed for this cake! Between the thick wall of frosting separating the layers, to the thick caramel topping, there was plenty of sugar to go around!

Another option to consider is decorating your cake with fresh apple slices. Not only does this add a pop of color to the overall presentation, but it also reinforces the flavor profile of the cake. Thinly sliced apple rounds can be arranged in a circular pattern on top of the cake or strategically placed along the sides for an elegant touch. To prevent the apple slices from browning, simply brush them with a light coating of lemon juice before placing them on the cake.

If you want to take your caramel apple cake decoration to the next level, consider incorporating autumnal elements such as dried fall leaves or edible gold leaf. Arrange the delicate leaves around the base of the cake or gently press them onto the sides for a whimsical and organic touch. Edible gold leaf, on the other hand, can be delicately placed on top of the caramel drizzle or sprinkled sparingly on the sides to add a touch of elegance and luxury.

By investing a little extra time and effort into the visual presentation of your caramel apple cake, you can create a showstopping dessert that will not only impress your loved ones but also make them feel truly special. So let your imagination run wild and experiment with different decorating techniques to create a cake that not only satisfies their taste buds but also captures the essence of autumn in every delicious bite.

If you’re a visual learner (like myself), below are some in progress photos that may help you visualize my instructions!

Taking the Easy Route: Making Apple Cake with a Box Mix

If you’re short on time or prefer a fuss-free approach, you can still enjoy the deliciousness of an apple cake by using a box mix. While some may argue that homemade is always better, there are times when convenience and simplicity win out. Opting for a box mix allows you to skip some of the time-consuming steps involved in making a cake from scratch, providing a quicker route to a delectable fall dessert.

To make apple cake with a box mix, start by gathering the ingredients listed on the box. Typically, you’ll need the mix itself, eggs, water, and oil. You can also enhance the apple flavor by incorporating some freshly grated apples or apple sauce. Follow the instructions on the box, mixing everything together until well combined. The result will be a fragrant batter infused with the delightful taste of apples.

Once your cake batter is ready, prepare your baking pan by greasing it or lining it with parchment paper. Pour the batter into the pan, ensuring it is evenly spread. As it bakes, the aroma of apples will waft through your kitchen, creating a cozy and inviting atmosphere.

While your cake is in the oven, you can prepare the caramel sauce to drizzle on top. You can either make your own caramel from scratch or opt for a store-bought version. Either way, the sweet, buttery caramel will perfectly complement the apple flavors in the cake.

Once the cake is done baking and has cooled, you can unleash your creativity in decorating it to truly bring out the fall spirit. Consider incorporating autumnal elements such as dried fall leaves or edible gold leaf. These extra touches will not only impress your loved ones but also make them feel truly special on their fall birthday. Arrange the delicate leaves around the base of the cake or gently press them onto the sides for a whimsical and organic touch. Alternatively, edible gold leaf can be delicately placed on top of the caramel drizzle or sprinkled sparingly on the sides to add a touch of elegance and luxury.

In conclusion, the delectable caramel apple cake is the perfect way to infuse your fall baking with excitement. With its warm spices and gooey caramel topping, this dessert will leave everyone buzzing with delight. Whether you’re decorating it to be a showstopper or surprising a loved one with a fall birthday cake, this treat is sure to impress. So don’t wait any longer – grab your baking tools and let your creativity soar as you indulge in the flavors of fall. Spice up your autumn with a mouthwatering caramel apple cake and let the sweet aroma fill your home.

If you’re looking for another fall inspired cake, check out my chocolate S’mores Bonfire Cake.

The post Caramel Apple Spice Cake appeared first on Candidly Crafted.

I love when my decorating skills are challenged! Being a novice baker though, let’s be real, every cake I make still comes with a challenge!

This one I made for a friends daughter who is really into art. My friend gave me a general idea of what she would like and then I took to Pinterest to find some inspiration.

It may not look like it from the photo, but there is pudding in between the layers of the cake! I had never used pudding between cake layers before so I used a fairly thin layer. This is why it looks like there’s nothing holding the cake layers together. I overthought the pudding a lot. Would it drip out the sides if I added too much? Would it soak into the cake and make it soggy? I had no idea so I aired on the side of caution.

I absolutely love this frosting recipe and have started to use it for all of my cakes! I find that it’s the perfect consistency for spreading and very easy to work with. After I add my crumb coat and smooth it down, I’ll put it in the fridge for at least 15 minutes for it to harden a little. I’ll then take it out and add a second layer. Once again, putting it in the fridge after I’ve smoothed out the frosting. When that layer has set, check for any areas that need to be touched up. The imperfections in the frosting are easier to smooth once it’s hardened. I didn’t put too much time into that with this cake since I knew a lot of it was going to be covered by the drips.

Before this cake, I had only used chocolate for drip designs on cakes. I had no idea how colorful drips were done and almost went to the store to buy individual bottles of colored frosting thinking that was the way to go about it. But then thankfully I came across a post that talked about using white chocolate chips and heavy whipping cream! This was definitely a face palm moment. If melted chocolate and heavy whipping cream worked so well on my other cakes, why didn’t I think to use vanilla candy coating, heavy cream and food coloring?! The simplest answer is sometimes right in front of you.

Since this was the first time trying this, I heated way too much heavy whipping cream. As you can see in the photo, I’m about to completely drown the candy coating bark. (It’s been lessened in the recipe above.) When I made this I believe I had used a little more than a cup. It all worked out though! After whisking it all together I noticed that it was runnier than I would have liked it so I set it aside hoping it would begin to harden as it cooled, which it did! It only took a few hours. Lesson learned!

Once the drip had cooled down and was at the right consistency, I divided it into different sandwich bags and added food coloring. Then zipped the bags shut, squished it around with my hands until the color was combined and snipped a small piece of the corner off. Actual pipping bags can of course be used but this was a much cheaper option. If you’re still not happy with the consistency you can layer it. Add your drips, place your cake in the fridge for about 15 min. and then add another layer of drips over your first one. This is what I did in a few areas I thought looked too thin.

Since I had some left over frosting, I decided to color it to match the paint drips and then added it on top. The thinking behind it was blotches of paint like on a painters pallet. Did that idea translate well? Who knows. It’s pretty and tasty and that’s all that matters!

The final touch was an easel and paint brush which I found at Walmart. The sign I made with some left over paper from another project and cut the wording out with my Cricut. This cake definitely took some time and left my kitchen a rainbowy mess, but I was so happy with how it turned out!

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