Jim Hagy from Chef's Market Catering & Restaurant made a Candy Bar Cake using leftover Halloween candy (see recipe below). Chef's Market Catering & Restaurant is located at 900 Conference Dr., Goodlettsville, TN 37072. For more information or menu details call (615) 851-2433 or visit www.chefsmarket.com.
Tricked Out Halloween Cake
You can use any cake flavor you want. In our house, chocolate is king! Red velvet or yellow cake would also work well. Use the buttercream frosting below to frost your cake with a thick layer on the sides. Working in a circle around the cake, begin at the base and adhere your favorite leftover Halloween candy. Kids love this - have fun!
Scarily Good Buttercream Frosting
Ingredients:
For the chocolate ganache:
4 ounces semi sweet dark chocolate morsels
1/2 teaspoon vanilla extract
Pinch of salt
1/2 cup heavy whipping cream
For the buttercream:
4 ounces semi sweet dark chocolate morsels
1 cup unsalted butter, room temperature
4 cups confectioner sugar
1 Tablespoon cocoa powder
1/4 cup heavy whipping cream
One batch ganache (recipe above)
1 teaspoon vanilla extract
2 Tablespoons brewed espresso
Instructions:
To make the ganache:
· Put the finely chopped chocolate, vanilla extract and salt in a bowl.
· Heat the cream on the stove until bubbles just start to form around the edges.
· Pour cream over the chocolate. Cover with kitchen towel and leave to sit for 5 minutes.
· Whisk until melted and smooth. Set aside.
To make the buttercream:
· Melt 4 ounces chocolate, and set aside.
· Fit your whisk attachment onto your stand mixer. Place butter in the bowl of your stand mixer. Turn to high speed and whip for 8-10 minutes until butter has turned almost white.
· Add the confectioners/icing sugar, cocoa powder and cream, and turn on low speed for 30 seconds. Turn to medium and whip until combined.
· Add the ganache, melted chocolate, vanilla extract and coffee. Whip on high speed until fluffy, about 3-5 minutes. YUM!
