Sweet Tooth Experiments

Tag Archives: candy

Apple Jolly Rancher Candy Cupcake with Lemon Jelly Frosting

Posted on Posted in Cupcakes .

Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting recipe

After being given a big jar of jolly ranchers I decided to make a sweet treat with some of the flavours.

The idea was to make fudge with the grape flavoured candy. Following a basic fudged recipe as the base, I didn’t modify the volume of condensed milk enough and ended up with a almost playdough like outcome….

Off the back of this I altered the volume of liquid to candy ratio as well as changed up the flavour to a more unusual taste. While the recipe seemed to work in terms of texture and taste the fudge just seemed a bit boring and not really worth the effort vs. just eating a jolly rancher.

I really did love the taste of the green apple flavour rancher, particularly as apple flavour is so hard to hero (generally it’s overpowered by other flavours).

That took me back to the bake drawing board, where I took inspiration from my last experimental bake and made cupcakes. To change things up a little I opted for lemon in the frosting for a complimentary flavour combo and used jelly crystals for an additional flavour boost.

I must say, the cupcakes are moreish but the frosting is absolutely the star – just superb.

Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting recipe

Ingredients:

Cake:

  • 90g buttermilk
  • 90ml oil
  • 150g Apple Jolly Rancher candy
  • 1 tsn vanilla essence
  • 125g self raising flour
  • 75g sugar
  • 75g jelly
  • 1/4 tsn salt
  • 2 eggs

Frosting:

  • 20ml milk
  • 40g lemon jolly rancher candy
  • 125g butter
  • 40g icing sugar
  • 25g apple flavoured jelly crystals

 

Method:

  1. Place the unwrapped candy and buttermilk in a bowl and microwave until bubbling.
  2. Stir for 1 minute, microwave until bubbling, stir etc continue until the candy have dissolved.
  3. Pre-heat the oven to 180c degrees and line a medium 8-capacity cupcake tin with patty pans.
  4.  In a bowl, pour the flour, sugar, jelly crystals and salt, stir to combine.
  5. Place the candy milk mix along with the oil and vanilla in a bowl and whisk until combined.
  6. Pour the buttermilk mix into the bowl with the flour along with the eggs.
  7. Beat on slow with electric beaters until just combine.
  8. Spoon the mix into the 8 cupcake patties in the prepared cupcake tray.
  9. Bake in the oven for 16 minutes or until a skewer inserted in the middle comes out clean.
  10. Place the cupcakes on a rack to cool.
  11. Meanwhile, make the frosting by placing the unwrapped lemon candy and milk in a bowl and microwave until bubbling stir etc continue until the candy have dissolved.
  12. Stir for 1 minute, microwave until bubbling, stir, etc, continue until the candy have dissolved.
  13. Soften the butter in a bowl by microwaving until just soft.
  14. Place all the ingredients in a bowl and using electric beaters whisk until the frosting is light and fluffy.
  15. Please in the fridge until set.
  16. Using a piping bag and star nozzle pipe the icing on the top of the cooled cupcakes.
  17. Enjoy!

 

Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting recipe

Step 2

Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting recipe

Step 6

Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting recipe

Step 8

Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting recipe

Step 14

Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting recipe

Step 16

Email, RSS Follow
Print

Grape Candy Cake

Posted on Posted in Cakes .

Grape Candy Cake

Grape Candy Cake recipe

I was in a sugar station shop the other day looking for a friend’s favourite American candy treat as a surprise when I saw the old wicked fizz lolly. I use to absolutely love these when I was a teen. I’ve eaten all the flavours and loved the sweet and acidic sherbet hit the lolly gives.

So I decided that I would make a cake with wicked fizzes. I have made a very successful Red Skin Candy Cake in the past so it only made sense to use the successful batter base of this new cake I was about to make.

After the learning’s from the last candy cake I made previously I decided that I would make a ganache infused buttercream to add some softness to compliment the bake.

This cake definitely has the candy grape flavour I was looking for. A strong and sturdy definitely sweet candy cake outcome.

Ingredients:

Batter:

  • 400ml water, boiled
  • 14 grape flavour wicked fizz candies (140g)
  • 170g white chocolate
  • 170g butter
  • 265g sugar
  • 300g self-raising flour
  • 2 eggs

Ganache:

  • 200g white chocolate
  • 100g thickened cream
  • 14 wicked fizz candies (140g)

Filling:

  • 160g butter, softened
  • 60g thickened cream
  • 50g icing sugar
  • 180g ganache

 

Method:

  1. Place the boiling water in a bowl with the candy. Set aside until the candy has dissolved in the water.
  2. Preheat the oven to 180c degrees and line a 23cm cake tin with baking paper.
  3. Place the butter, chocolate, sugar and candy water in a saucepan on a medium heat, stiring until the mix is smooth and glossy.
  4. Add the flour and whisk with a hand whisk until the mixture thickens.
  5. Add the eggs and whisk with electric beaters adding one at a time until well combine and mix is fluffy.
  6. Pour the mix into the cake tin and bake in the oven for 60 minutes or until a skew inserted into the middle of the cake comes out clean.
  7. Place the cake onto a cooling tray until cold.
  8. To make the ganache place the candy and cream into a saucepan on a medium heat and stir until the candy has melted and the mix is smooth.
  9. Place the white chocolate in and remove the saucepan off the heat.
  10. Stir until the white chocolate has melted and the mix is glossy and smooth.
  11. Place the mix in the fridge to set to a spreadable consistency.
  12. To make the filling place all the ingredients into a bowl (the ganache cooled) and beat with electric beaters for 5 minutes.
  13. Cut the cake in half horizontally into 3 even layers.
  14. Place one layer onto a plate and spread half the filling over the top, top the icing with the second cake, then the remaining filling. Top with the 3rd (last) cake layer.
  15. Allow the cake to set for 1 hour in the fridge.
  16. Remove the cake form the fridge and spread the ganache over the cake and the sides of the cake with a knife.
  17. Place cake back in the fridge for 15 minutes to set, then enjoy!

 

Grape Candy Cake recipe
Step 1
Grape Candy Cake recipe
Step 3
Grape Candy Cake recipe
Step 6
Grape Candy Cake recipe

Step 7

Grape Candy Cake recipe
Step 9
Grape Candy Cake recipe
Step 12
Grape Candy Cake recipe
Step 14
Grape Candy Cake recipe
Step 14
Grape Candy Cake recipe
Step 16

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print

Red Skin Candy Cake

Posted on Posted in Cakes .

Red Skin Candy Cake

Red Skin Candy Cake recipe

To get some ideas on recipes recently I started looking closer at the more popular and my favourite lollies (candy) that I grew up on.

One of the lollies that caught my eye was the sweet raspberry flavour of the old Red Skin bar. Similar to the raspberry twist, (red licorice) but much stronger in flavour.

I have made a Musk Stick Cake before which turned out amazing so I decided to make a Red Skin Candy Cake.

Unlike the Must Stick Cake I made I would not be able to blitz the lollies in a food processor, therefore, for this recipe I placed the Red Skins in water to dissolved (inspired by the old Red Skin dissolving in vodka concept).

As I needed a plain cake base of this recipe I used my white chocolate cake recipe which uses water instead of milk (perfect for dissolving the red skins).

My white chocolate cake recipe is super amazing, where so the Red Skins just takes it to the next level!

Red Skin Candy Cake recipe

Ingredients:

  • 420ml boiling
  • 16 red skins
  • 170g butter
  • 170g white chocolate
  • 300g sugar
  • 300 self raising flour
  • 2 egg
  • Red Skin Ganache:
  • 8 red skins
  • 100ml cream
  • 200g white chocolate

 

Method:

  1. Place the water in a bowl with the red skins. Set aside until the red skins have dissolved in the water.
  2. Preheat the oven to 180c degrees and line a 23cm cake tin with baking paper.
  3. Place the butter, chocolate, sugar and red skin water in a saucepan on a medium heat until the mix is smooth and glossy.
  4. Add the flour and whisk with a hand whisk until the mixture thickens.
  5. Add the egg and whisk to combine.
  6. Pour the mix into the cake tin and bake in the oven for 50 minutes or until a skew inserted into the middle of the cake comes out clean.
  7. Place the cake onto a cooling tray until cold.
  8. To make the ganache place the red skins and cream into a saucepan on a medium heat and stir until the red skins have melted and the mix is smooth.
  9. Place the white chocolate in and remove the saucepan off the heat.
  10. Stir until the white chocolate has melted and the mix is glossy and smooth.
  11. Place the mix in the fridge to harden to a spreadable consistency.
  12. Cut the cake in half horizontally.
  13. Spread half the ganache over one layer of cake. Top with the second and spread remaining ganache over the top and the sides of the cake.

 

Red Skin Candy Cake recipe

Red Skins

Red Skin Candy Cake recipe

Step 1

Red Skin Candy Cake recipe

Step 5

Red Skin Candy Cake recipe

Step 8

Red Skin Candy Cake

Step 10

Red Skin Candy Cake recipe

Step 12

Red Skin Candy Cake recipe

Step 13

Red Skin Candy Cake recipe

Step 13

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print