We all know better eggs make better cakes, which is why we used pasture raised eggs from Handsome Brook Farm to make our Trick-or-Treat Halloween Layer Cake. And trust us, this is definitely NOT a trick! Using better eggs impacts the overall flavor and moisture level of the cake. This is huge because the last thing you want is a crumbly cake falling apart in your hands as you try to frost it! If you missed our post last month about eggs, make sure you take a peek because you will NEVER buy eggs the same way again. Thank goodness for Handsome Brook Farm! Making a four layer cake with a toddler doesn’t sound like the simplest task, but it is surprisingly manageable. It’s all in your attitude!
Tip: You want to be careful not to create too large a hole in the center or the cake will collapse. We used a medium sized circle cookie cutter and it created more than enough room for the candy inside! What are you baking with your babes? Tell me in the comments below!

Photo Credit & Food Styling: Leah Nolan

Lots of love to Handsome Brook Farm for sponsoring this post! It is partners like this that make documenting our journey possible.

Make Yours Look Like Ours

Spider Web TableclothSwirl LollipopsTwisty Lollipops | Hard Candy Sticks

This review is based strictly on my opinion. I was provided the sample free of charge by the company to provide my honest review. No other type of compensation was received. All ideas and opinions are my own.

Trick-Or-Treat Halloween Layer Cake
  • Cook time: 45min
  • Total time: 6h
  • Yield: 1

We all know better eggs make better cakes, which is why we used pasture raised Handsome Brook Farm organic eggs to make Trick-or-Treat Halloween Layer Cake.

ingredients
  • Three Boxes Vanilla Cake Mix
  • 5-6 Containers Vanilla Frosting
  • 2 Cups M&Ms
  • 9 Organic Pasture-Raised Eggs
  • 1 ½ Cups Vegetable Oil
  • 3 ¾ Cups Water
  • Black, Purple, Green & Orange Gel Food Coloring
  • Lollipops and Hard Candy Sticks
instructions
  1. Preheat the oven to 325 degrees.
  2. Beat the cake mix together with the eggs, vegetable oil and water.
  3. Place 3 cups of cake mix into four separate bowls.
  4. Squeeze 3-4 drops of the food coloring into the separate bowls and stir to combine. You should have a black cake mix, a purple cake mix, a green cake mix and an orange cake mix.
  5. Pour the cake mix into separate circular 9-inch baking pans.
  6. Place each cake into the oven and allow to bake for 45 minutes or until you can stick a toothpick into the center and pull it out clean. Check the cakes regularly to ensure you don’t overbake!
  7. Remove the cakes from the oven and allow them to cool.
  8. Once cooled, wrap each cake in three or four layers of plastic wrap and allow to freeze for 4-24 hours. Freezing the cakes makes them much easier to work with!
  9. Remove the cakes from the freezer and use a serrated knife to cut off the tops. Each cake should be perfectly flat.
  10. Use a circular cookie cutter to cut a hole in the center of the bottom and middle layers. Do not push the cookie cutter all the way through the bottom layer! The bottom layer should only be cut halfway. Fill the center of the bottom layer with M&Ms and frost the top. Place the next layer on top and fill with M&Ms and frost. Repeat this with the next layer and then place the last layer on top (without a hole).
  11. Once each layer is stacked, apply a crumb coat (thin layer of frosting) to the entire cake, beginning at the bottom.
  12. Place in the fridge for 15-30 minutes.
  13. Remove from the fridge and frost the cake with the remaining frosting.
  14. Cluster the lollipops to one side and place on a cake stand for your next Halloween party!
notes

Author: Glitter and Bubbles

Adapted: Betty Crocker