Candy Apple Cake Recipes

Steps:

• For the mirror glaze: Place the gelatin powder in the cold water in a small bowl and set aside.
• Place the water, corn syrup and sugar in a small saucepan and set on high heat; stir and let come to a boil.
• Combine the condensed milk, white chocolate and bloomed gelatin in a large heatproof bowl. Pour the hot mixture over the chocolate mixture and let melt while stirring. Use an immersion blender to remove any lumps and air bubbles. Add food coloring to the mixture and mix completely. Blend again if needed. Allow to cool to 90 degrees F for the perfect consistency for a drip cake.
• For the cake: Remove your cake from the refrigerator and place on a turntable cake stand. Place a wooden pop stick into the top of your apple and dip into your cooled mirror glaze just like you would a candy apple. Place the dipped apple in the middle of the top of the cake.
• Place the rest of your mirror glaze into a piping bag, ziptop bag or squeeze bottle with small tip.
• While turning the cake on the turntable, apply a small amount of glaze to the edge of the cake and allow it to drip down the sides of the cake. Continue around the whole cake and add glaze to the top of the cake to meet the bottom of the apple.
• Use a small offset spatula to smooth out the top of the cake if necessary. Place sprinkles and candy around the base of the cake and a small bow around the stick for a final festive touch.

Steps:

• Preheat oven to 350° and spray a 13x9 baking pan with non stick spray.
• In a large saucepan, combine the cinnamon candies, sugar, 1/2 cup of apple juice and food coloring and heat over high heat, stirring constantly until candy dissolves.
• Add apples and bring to a boil, reduce heat and stir occasionally for 5 to 7 minutes or until apples are tender.
• Spoon filling into baking pan.
• In a medium bowl, combine all cake ingredients and mix well.
• Spoon over the apple mixture, spreading to completely cover the apples.
• Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
• Allow to cool slightly, then invert over a large serving platter.
• Cool completely, then cut into squares to serve.

Steps:

• Remove the stalks from the apples, then put them in a heatproof bowl and pour over boiling water from the kettle to cover them and leave for 3-4 mins. Remove with a slotted spoon and pat dry. (This removes the protective wax from the skin and makes the toffee stick to the apples better.)
• Push the sharpest end of each stick into the stalk-end of each apple, making sure it's firmly wedged in. Put a large piece of baking parchment on a board.
• Tip the sugar into a large saucepan, add the lemon juice and 100ml water. Bring to a simmer and cook until the sugar has dissolved. Swirl the pan gently to move the sugar around, but don't stir. Add the golden syrup and simmer the mixture (be careful it doesn't boil over) until it reaches 'hard crack' stage or 150C on a sugar thermometer. If you don't have a thermometer, test the toffee by dropping a small amount into cold water. It should harden instantly and, when removed, be brittle. If it's soft, continue to boil. When it's ready, drip in some food colouring, if you like, and swirl to combine. Turn off the heat.
• Working quickly, dip each apple into the toffee, tipping the pan to cover it fully. Lift out and allow any excess to drip off back into the pan before placing on the baking parchment. Repeat with the remaining apples. Gently heat the toffee again, if you need to. Leave to set. Best eaten on the same day.

Steps:

• Line a baking sheet with parchment paper; butter parchment, and set aside. In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using. Bring to a boil over high heat; reduce heat to medium-high. Insert candy thermometer and continue to boil until temperature reaches between 300 degrees and 310 degrees (hard crack stage), about 20 minutes.
• Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through; set aside. When mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated. Transfer to prepared baking sheet; allow to cool.