Rock Candy Cake Recipes

ROCK CANDY CAKE

Steps:

• MAKE CAKE, FROSTIG AND FILLING: Heat oven to 350°F (325° F for dark or nonstick pans). Grease 2 (8- or 9-inch) round pans with cooking spray or shortening. Make and bake cakes as directed on box with water, oil and egg whites. Cool in pans 10 minutes; remove from pans to cooling racks. Cool 20 minutes. Refrigerate layers 45 minutes for easier handling.
• Meanwhile, in small saucepan over medium heat, combine egg whites and sugar. Cook, stirring frequently, until egg whites reach 160° F. Remove from heat, transfer to electric mixer fitted with a whisk attachment. Whisk egg whites on high until white and shiny and the bowl of the electric mixer is no longer warm, about 8 to 10 minutes. Add butter, one piece at a time, until mixture is smooth and shiny. If mixture separates, continue to whisk until it comes together. Add vanilla. Reserve 1/2 cup frosting.
• In small bowl, beat together cream cheese and blueberry preserves with electric mixer at low until well combined. Fold in reserved frosting.
• ASSEMBLE AND DECORATE: Using serrated knife, cut rounded top off cakes to make a level surface. Cut each layer in half horizontally to make 4 layers total. Fill each layer with 2/3 cup blueberry mixture. Frost side and top of cake with remaining frosting. Press crushed rock candy up sides of cake with hands.

POPPING ROCK CANDY CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place foil or paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold in 1/4 cup candy. Divide batter evenly among muffin cups, filling about two-thirds full.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Lightly frost cupcakes with frosting. Pour 18 pouches candy onto small plates (use separate plates for each color or mix colors together); roll frosted cupcakes in candy.

HARD ROCK CANDY

Steps:

• Roll the edges of two 16 inch square pieces of heavy duty aluminum foil. Sprinkle the foil very generously with confectioners' sugar.
• In a large heavy saucepan, combine the white sugar, corn syrup, and water. Heat over medium-high heat, stirring constantly until sugar dissolves. Stop stirring, and boil until a candy thermometer reads 300 to 310 degrees F (149 to 154 degrees C). Remove from heat.
• Stir in the cinnamon oil and food coloring. Pour onto the prepared foil, and allow to cool and harden. Crack into pieces, and store in an airtight container.