Tag Archives: candy

The Sweetest Homemade Candy Heart Kombucha Gummies

This Valentine’s Day, make some sweets for your sweet! Creating your own gummies at home may seem like a daunting task, but it’s actually quite simple, and only requires a few ingredients. First, you’ll need to find a silicone heart mould, which you can buy at a kitchen store or online, and then you’re ready to go. Infusing kombucha into gummies is a super creative way to support your gut health, and let’s be honest, who doesn’t want to devour healthy candy? Since these mini heart-shaped sweets are Valentine’s Day themed, we gave them a pinkish-red hue, so berry or rose flavoured kombucha is key. Once you whip up a batch, you’ll soon realize the world is your gummy oyster, where you can flavour and colour these little gems with a myriad of juices and fruits to your heart’s desire.

Homemade Candy Heart Kombucha Gummies

Prep Time: 40 minutes*
Fridge Time: 1-2 hours
Servings: 165 gummies

*The prep time may take longer depending how many moulds you have, since you may need to work in batches

Ingredients:

2 cups berry-flavoured kombucha
8 Tbsp grass-fed beef gelatin
1 ½ cup chopped strawberries (frozen or fresh)
½ cup raspberries (frozen or fresh)
2 Tbsp maple syrup
1 Tbsp lemon juice
¼ cup water

Directions:

1. Pour kombucha into a bowl and whisk in the gelatin until combined. Let it stand for 5 minutes.

2. In a blender, blitz the berries, maple syrup, lemon juice and water and pour into a pot.

3. Place the pot on the stove over low heat, then add the kombucha and gelatin mixture until it fully dissolves. Don’t heat too high or you will damage the live bacteria in the kombucha.

4. Use a gummy dropper, syringe or small spoon to pour the liquid into the moulds. Don’t attempt to pour it in with a measuring cup, we did this and it was too messy!

5. Refrigerate for 1-2 hours until gummies have hardened. To store, place them in an airtight container for 5 days.

For more desserts that’ll give you major heart-eyes, make a batch of no-bake strawberry “cheesecake” bites, an easy stovetop s’mores dip or one of these sinful chocolate dessert recipes.

Candy-Filled Pumpkin Pail Cake for Halloween

Bursting with colourful candy and pumpkin spice, this charming Jack O’Lantern cake is the ultimate Halloween dessert. A little less spooky and a lot more whimsy, celebrate the haunting holiday with treats instead of the creepy crawlies. Made from two Bundt cakes sandwiched together to create the pumpkin shape, even the inside has a candy surprise! The pumpkin spice cake is the perfect seasonal flavour, but feel free to fill and top the cake with whatever candies you’d like.

Jack-O-Lantern-Cake

Prep Time: 10 to 15 minutes
Cook Time: 50 to 60 minutes
Total Time: 2 to 2 1/2 hours
Serves: 14 to 18

Bundt Cakes:

Note: To create the pumpkin design, two cakes will be needed. Repeat recipe for each bundt cake.

Ingredients:
3 1/4 cups all-purpose flour
1 Tbsp baking powder
1 tsp pumpkin spice
1/2 tsp salt
2 teaspoons vanilla extract
1 cup pumpkin puree
1/3 cup whole milk
1 cup unsalted butter, melted and cooled
2 Tbsp vegetable oil
1 1/2 cups granulated sugar
1 cup light brown sugar
2 whole eggs
3 egg yolks

Directions:
1. Pre-heat oven to 350°F. Liberally grease and flour a 10-cup Bundt pan and set aside.
2. Sift together the flour, baking powder, pumpkin spice and salt in a large mixing bowl. In a separate bowl or liquid measuring up, whisk together the vanilla, pumpkin and milk. Set aside.
3. In a separate bowl, whisk together the melted butter, sugars and oil with an electric mixer. Add in the eggs and yolks, 1 at a time, and mix until combined. Stop the mixer and scrape down the bowl.
4. With the mixer on low, add in half of the dry ingredients. Once incorporated, slowly stream in the milk mixture. Add in the remaining dry ingredients and mix until smooth.
5. Spread the batter into the prepared pan and bake for 50 to 60 minutes, or until a thin knife inserted into the cake comes out clean. Allow the cake to cool on a wire rack until it is safe to handle before inverting the cake out of the pan. Allow the cake to completely cool, about 1 hour, before assembly.

JackOLanternCake-candy-filled

Vanilla Spice Frosting

Ingredients:
1 1/2 cups unsalted butter, softened
5 1/2 to 6 cups confectioner’s sugar
1 Tbsp vanilla extract
1 tsp cinnamon, or to taste
3 to 5 Tbsp milk
Orange food colouring

Directions:
1. Using an electric mixer, beat the butter until smooth. With the mixer on low speed, gradually add in the sugar, vanilla, cinnamon, and milk until combined.
2. Once combined, turn the mixer up to medium-high and beat until fluffy, 3 to 5 minutes. Add more sugar and/or milk until desired consistency is reached. Add the orange food colouring until desired shade is achieved.

Assembly
Ingredients:
1 cup assorted chocolate candies
Whole candy bars and lollipops for decoration
2 oz black fondant

Jack O Lantern Cake

Directions:
1. Once the cakes have completely cooled, turn upside down and trim the bottoms so that they are flat. Reserve the cake scraps for later.
JackOLanternCake-cut
2. Stack the cakes on top of each other. Using a serrated knife, begin carving the cakes until they resemble the shape of a pumpkin. Depending on the initial shape from whatever pan you are using, be sure to trim so that the gap between the 2 cakes is fairly seamless. If desired, go back and define the ridges on top by cutting grooves into the cake to resemble that of a pumpkin. Most importantly, save the cake scraps.
Jack O Lantern Cake
3. Once trimmed, separate the 2 cakes. Place the bottom cake on a serving dish or cake board. Press the cake scraps into the hole to create a bottom layer about 1-inch thick. Fill the center with chocolate candies.
JackOLanternCake-frosting
4. Spread on a thin layer of frosting on the top of the cake. Place the second cake on top to form the pumpkin. Continue to fill the center with candy. Press the remaining cakes scraps to cover the top of the hole. Crumb coat the entire cake with frosting before giving it a smooth finish.
Jack O Lantern Cake
5. Roll out the black fondant to 1/4 to 1/8 inch thick. Using a parking knife and round cutters (or the large end of a piping tip), cut out eyes, a nose, and a mouth. Stick the cut pieces on the cake to form the Jack O’Lantern. Cover the top with an assortment of candy and enjoy!
Jack O Lantern Cake

Pinata Cake

Make Your Own Candy-Filled Piñata Cake

This unassuming party cake has a secret.  With its frilly buttercream finish and modest sprinkle topping, it looks like any other delicious cake.  However, the real party is inside!  One cut into the cake reveals its pastel rainbow layers, before an assortment of candies comes tumbling out.  Like a piñata, this cake is filled to the brim with chocolate, gummies, and sprinkles. As if the velvety buttermilk cake and buttercream icing wasn’t a treat on its own, this cake is packed full of sweets for the ultimate party dessert. What a fun, whimsical surprise!

This festive piñata cake is fairly simple to put together and is extremely adaptable for any celebration. Try using either pink or blue candies for a gender reveal cake at a baby shower, a variety of chocolates, all fruit candies, or just stick with the cake recipient’s favorites.  The combinations are truly endless.

Also check out our recipe for Piñata Cupcakes.

Pinata Cake

Active Time: 60 minutes
Bake Time: 24 minutes
Serves: 14-16

Ingredients:

Pastel Buttermilk Cake:
3-1/2 cups cake flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1-3/4 cups buttermilk
Gel food coloring

Cake Batter Buttercream:
1 cup unsalted butter, softened
6 Tbsp cream cheese, softened
5 to 5-1/2 cups confectioner’s sugar
2 tsp vanilla bean paste or vanilla extract
1/2 tsp almond extract
2 to 4 Tbsp cream or milk

Assembly:
3-inch round cutter
1 to 1 1/2 cups assorted candy
Sprinkles (optional)

Pinata Cake

Directions:

Pastel Buttermilk Cake:
1. Pre-heat the oven to 350°F. Grease and flour four 8-inch round cake pans and set aside.
2. Sift together the flour, baking soda, baking powder and salt. Set aside.
3. In the bowl of an electric mixer, mix the butter on medium until smooth. Add in the sugar and mix on medium-high until fluffy and pale in color (3 to 5 minutes). Stop the mixer and scrape down the bowl.
4. With the mixer on low, add in the vanilla and eggs, 1 at a time. Mix until combined and smooth.
5. With the mixer on low, add the dry ingredients and buttermilk in alternating batches, starting and ending with the dry ingredients. Mix just until the batter is incorporated. Do not over-mix.
6. Evenly divide the batter into 4 bowls. Tint each with gel food coloring of your choice and mix to combine. Place each different color of batter into the prepared pans and bake for 20 to 24 minutes, or until a toothpick inserted into the centre of the cakes comes out clean. Let cool on a wire rack from 10 minutes before removing the cakes from their pans.

Pinata Cake

Cake Batter Buttercream:
1. Using an electric mixer, beat the butter and cream cheese together on medium until smooth. With the mixer on low, gradually add in the remaining ingredients. Once the sugar begins to incorporate, turn the mixer up to medium-high and mix until light and fluffy (3 to 5 minutes). Adjust the sugar and cream quantities until desired consistency is achieved.
2. To decorate an 8-inch cake with the ruffle pattern (as photographed), the icing recipe will need to be multiplied by 1. For a smooth or rustic finish, use the recipe as is.

Pinata Cake

Assembly:
1. Carefully trim the tops of each cake layer until even. Discard the scraps or save for another use.
2. Using a round cookie cutter, biscuit cutter, or the rim of a drinking glass, cut out the centres of two of the cake layers. The openings should be about 3 inches in diameter. These two layers will become the middle layers of cake. Set aside.
3. Place the bottom layer of cake on a cake board or serving dish. 4. Spread on about 3/4 cup of buttercream with an offset spatula. Top with one of the centre layers of cake and repeat. Place the second middle layer of cake next, then frost the inside of the rings with buttercream.

Pinata Cake
4. Fill in the centre with a variety of candies and/or sprinkles. Top with the final layer of cake. Crumb coat then frost the cake with the remaining buttercream.
5. To create the ruffle design, frost the top of the cake as normal but leave only a thin layer of buttercream on the sides. Fill a piping bag fitted with a medium star tip with buttercream. Starting at the bottom of the cake, use a zigzag motion to pipe ruffles up the side of the cake. The zigzag pattern should be about 1-inch wide and as straight as possible. Continue to pipe vertical rows of ruffles until all of the sides are covered. Top with sprinkles, if desired.

Looking for more delicious recipe? Try our 25 Best Birthday Cakes.

Spooky Eyes Chocolate Bark

When I was a kid, I stretched trick or treating for as many years as I could. It wasn’t until I was verging on my late teens before I finally felt too old. There was nothing better than getting free candy, munching on it all night long, and having a huge stash at your disposal to enjoy for weeks to come.

SONY DSC

Now that I’ve grown way past the acceptable age of trick or treating, I look for other ways to get my candy fix.

halloween-bark2

This year, I’m making Halloween chocolate bark, combining my love for Halloween treats and chocolate into one delicious treat. The tiny eyes are super easy to make and add a touch of spookiness to this tasty chocolate bark.

SONY DSC

Ingredients:

The chocolate:
3 cups chocolate chips
½ cup–1 cup assorted Halloween chocolates (depending on size)

The eyes:
1 egg white
1 ½ cups icing sugar
Black gel food colouring

halloween-bark1

Directions:
1. Place the chocolate chips in a heat-resistant bowl. Place bowl over top of pot of simmering water to create a double broiler. Let chocolate melt, stirring occasionally.
2. Pour melted chocolate on a parchment lined baking sheet. Using a spatula, spread chocolate evenly into a large rectangle of even thickness. Place Halloween candy all over melted chocolate.
3. In a medium-sized bowl whisk egg white until frothy. Whisk in icing sugar until a smooth, white icing is formed. Place half of icing into a Ziploc bag or piping bag. Cut off a small corner of the bag or tip of the piping bag. Pipe two dots, for eyes all over the Halloween chocolate bark. Dip a q-tip into black gel food colouring and dot eyes on the white dots of icing.
4. Let set in the fridge for 30 minutes. Break bark into small pieces for eating, sharing or giving as gifts for Halloween!