Well Halloween wouldn’t be complete without candy apples! So I have decorated my salted caramel chocolate cake with 3 mini candy apples. It’s giving Snow White vibes and I am obsessed.
The cake is a moist chocolate sponge with a vanilla buttercream and salted caramel filling. The outside is covered in the same creamy vanilla buttercream and drizzled in more of the gooey salted caramel. To save time I used a pre-made caramel, but of course you can make my favourite easy caramel sauce from scratch. Get the recipe from my Sticky toffee pudding cake
Keep scrolling down to find out how to make this spooky cake…
Choose firm and crisp apples, such as Granny Smith, Fuji, or Honeycrisp. Avoid soft or bruised apples, as they will not hold up well when coated with the candy. For some reason green apples work best.
To be able to fit 3 apples on top pf this 6″ cake, make sure to use mini apples.
Wash and dry the apples thoroughly before dipping them. Any moisture on the surface of the apples will prevent the candy from sticking properly.
Chill them in the fridge for at least 1 hour.
Insert wooden sticks into the stem end of each apple, making sure they are secure. You can use popsicle sticks, skewers, or even chopsticks. Just don’t use plastic or metal, as they might melt or conduct heat.
Prepare a baking sheet lined with parchment paper or a silicone mat.
Make the candy coating by combining sugar, corn syrup, water, food coloring, and flavoring in a heavy-bottomed saucepan over medium-high heat. Stir until the sugar dissolves, then stop stirring and let the mixture boil until it reaches 300°F (149°C) on a candy thermometer. This is the hard-crack stage, which means the candy will be hard and brittle when cooled.
Carefully dip each apple into the hot candy once the bubbles have dyed down, tilting the pan and swirling the apple to coat it evenly. Let the excess candy drip back into the pan, then place the apple on the prepared baking sheet. Repeat with the remaining apples.
How to make this Halloween showstopper?
Bake the cakes, once completely cool it’s time to decorate.
Stack the cakes with the vanilla icing, create a dip in the middle of the icing or pipe a ring around the edge to stop the caramel from pouring out the sides. A pro tip is to add a bit more icing sugar to the icing you pipe around the edge to stop the caramel running out. This will stop the cake from collapsing from the weight of the heavy layers on top. Make sure there are no gaps.
Add the salt and caramel in a bowl, stir the caramel until nice and smooth, add 3-4 tbsp in the middle then place the next cake layer on top.
To stop the cake from moving too much when icing the sides, place in the fridge for 20 mins before adding the last cake layer.
Remove from the fridge, place the last cake layer upside down on top of the second layer.
Spread the icing on the top and sides of the cake. Place in the fridge for 20 mins to chill.
Drizzle the caramel on top of the cake and down the sides.
Place the cooled candy apples on top.
Why should i make a candy apple caramel cake?
You should make this cake this Autumn/fall or spooky season because it tastes amazing, especially if you love salted caramel like me! The vibrant colour of the red candy apples on top of the cake with the real twigs give it a rustic look thats perfect for a Halloween showstopper. Or if you are having an Autumn dinner party it would be the perfect dessert. your guests would be blown away!
Cream the room temperate butter and sugar together, then add the eggs, vanilla extract, half the flour and baking powder. Mix until combined. then add the remaining flour.
Pour 120ml hot water over the cocoa powder and coffee granules stir until combined. Stir into the cake batter.
Line 3 x 6"cake tins, bake the cakes for 15mins at 170c.
Vanilla Buttercream
Cream the room temperature butter using a stand mixer or electric hand beater.
Add the vanilla extract, then stages add the sifted icing sugar, loosen with milk until combined and creamy.
Candy apples
Soak the apples in boiling water for 15 seconds to remove the wax coating, rub dry and place in the fridge for 1 hour.
Prepare the apples by removing the stems then pushing the twigs inside.
In a heavy bottom saucepan, add the sugar, syrup, and water. Stir gently to combine.
When the mixture starts to bubble and boil, cover with a lid for 5 minutes.
Remove the lid and place a candy thermometer on the side. once the temperature gets to 280F add the food colouring. Stir a little to combine.
Continue to cook until it reaches 300F, remove from the heat.
Let the sugar cool for 1-2 minutes, once it has stopped bubbling, swirl the apples in the sugar, let the excess drip into the saucepan before placing on a silicone mat or a tray with baking paper.
Assemble
Stack the cakes with the vanilla icing, create a dip in the middle of the icing or pipe a ring around the edge to stop the caramel from pouring out the sides. A pro tip is to add a bit more icing sugar to the icing you pipe around the edge to stop the caramel running out. This will stop the cake from collapsing from the weight of the heavy layers on top.
Add the salt and caramel in a bowl, stir until nice and smooth, add 3-4 tbsp in the middle then place the next cake on top.
To stop the cake from moving too much when icing the sides, place in the fridge for 20 mins before adding the last cake layer.
Remove from the fridge, place the last cake layer upside down on top of the second layer.
Spread the icing on the top and sides of the cake. Chill in the fridge for 20 mins.
Drizzle the caramel on top of the cake and down the sides.
