I've been brainstorming creative ways to use up some of the extra candy we have lying around the house. Santa must have gone a little overboard filling up the stockings this year, because we have an excess of candy! Never a bad thing, though! I was thrilled when Bakers Advantage sent me one of their Fillables cake pan sets to review. My kids love "surprise inside" cakes, and this cake pan set is perfect for hiding their favorite candy bars.
In case you are not familiar with these pans, each set comes with two pans. The top pan is a "regular" cake pan with beautiful fluted edges. The bottom pan is also oval shaped with fluted edges, but it has oval shaped grooves at the top. After baking the cake, you can fill the grooves with candies, pudding, fruit, or other fun fillings of your choice. My pan set came with a recipe book full of inspiring ideas.
The cake pan sets come in various shapes, including rectangular, heart shaped or "Bundt" style pans. I was lucky enough to get a set of 10 inch round pans with scalloped edges. It does take twice the amount of batter you would typically use to fill the pans. Normally, I prefer to make homemade cakes. With these pans, however, I recommend cutting some corners and using box mixes. It was much faster with the chocolate fudge cake mixes I used, and still very tasty.
Even though it took some extra time, my dark chocolate Take Five cake made a very impressive display on my cake stand! The pans are non-stick, so you do not have to use cooking spray. They easily released from the pans, with a beautiful fluted shape to the edges. Here's how I made my Dark Chocolate Take Five Cake:
First, I filled my pans 2/3 full of batter, and baked them for approximately 35 minutes at 350 degrees.
Next, I filled the divots in the pan with Take Five candy bar pieces.
I spread a layer of frosting between the two layers, and assembled them together. I frosted the top, added crushed Take Five candies, and drizzled melted milk chocolate over the top.
Here's the full recipe:
Cake: 2 boxes Duncan Hines dark chocolate fudge cake, plus vegetable oil and eggs
Brown sugar buttercream: 2 sticks unsalted butter; 1/2 cup light brown sugar; 3 and 1/3 cups powdered sugar; 6 tablespoons 2% milk; 1 tsp. vanilla
Candy filling: Two full size Take Five candy bars
Chocolate drizzle: 1 cup milk chocolate chips; 1/2 tablespoon shortening
Cake: Preheat oven to 350 degrees. Prepare cake mixes according to package directions. Pour one cake mix into each pan, filling 3/4 full. Bake for 35-40 or until a toothpick inserted into the center comes out clean. Use a serrated knife the level the tops of cakes. Brush off loose crumbs. When cake pans are cooled the touch, invert onto waxed paper. Allow cake to cool completely before frosting.
Brown sugar buttercream: Using the paddle attachment of a stand mixer, cream the brown sugar and butter until light and fluffy. Gradually add the powdered sugar. Add the milk and vanilla. Beat on medium speed for 3 minutes.
Candy filling: Crush one of the Take Five candy bars by placing it into a large size plastic resealable bag and break into bite size pieces using a potato masher or a rolling pin. Use a sharp knife to cut the remaining Take Five candy bar into 12 sections. Place the 12 sections into the divots in the cake. Spread 1/2 the icing over the top of the crushed candy cake layer. Place the other cake layer on top, and spread the remaining frosting over top. Garnish with the crushed Take Five candy pieces.
Chocolate drizzle: Place the milk chocolate chips and shortening into a medium heat-safe microwavable bowl Microwave on 50% power for one minute. Stir. Microwave 30 additional seconds until fully melted. Use a whisk to drizzle the chocolate over the top of the cake.