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Sweet Tart and Pixy Stix Cake!

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Wondering what to do with all that Halloween Candy?  Have some fun with it and make this candy-filled cake!  The cake is marbled with Pixy Stix dust and the frosting is made of crushed Sweet Tarts and Smarties.  BRING ON THE SUGAR!!!!  The finished cake is sweet and tart and SO much fun!

INGREDIENTS:

  • 1 boxed white cake mix (plus the eggs, water and oil needed to make it according to package)
  • 8 Pixy Stix candies
  • 3-4 cups of powdered sugar
  • 1 c. margarine
  • 1-3 T. heavy whipping cream
  • Food coloring gels
  • about 1 c. of crushed Sweet Tarts and or Smarties (I think Bottlecaps or even Spree would work in this recipe as well)

DIRECTIONS:

Cake:

  • Preheat oven to 350 degrees.
  • Spray 2  eight or nine inch round pans with cooking spray. 
  • Place a piece of parchment paper (cut to size) in the bottom of each pan and spray again.
  • Make cake mix according to package.
  • Pour about 1 c. of cake mix into each pan.  
  • Sprinkle contents of 4 Pixy Stix over cakes (dividing equally)

    Pixie Stix dust sprinkled over cake batter-- FUN!

    ***note: blue and purple will show up the best in the baked cake, red and orange are very pale***

  • Use a knife to swirl colors together
  • Add the rest of the cake mix over the top (dividing equally) and repeat the Pixy Stix sprinkling and swirling.
  • Bake cakes at 350 for 30-35 minutes (use your cake mix directions as a guide and check often)
  • Cool cakes in pan over a wire rack.
  • When cool, tip pan over onto wire rack and remove parchment paper.
  • Use a serrated knife to make each layer level.

Frosting:

  • Cream together the powdered sugar and margarine in a large bowl. 
  • Beat on high for about 3 minutes (I used a whisk attachment).  
  • Add cream and beat for about another minute until a thick spreading consistency.
  • Crush candies in a small food chopper or processor.
  • Add crushed candies (and all the ensuing sugar dust!) to the frosting and fold it in. 
  • Add any food coloring you want to make frosting a desired shade.  (On its own the mix of candy colors make the frosting a terrible shade of gray). Adjust consistency if needed with powdered sugar.
  • Frost the cooled cake and decorate with remaining candies.


 

 

My thoughts:  I was expecting an overpoweringly sweeeeeeeet cake.  Not so– the cake has a wonderful tangy taste and the frosting balances it perfectly with sweet fruity fluff.  Your kids are going to FLIP over this recipe– they might even let you take some of their candy to make it!  Happy Sugar High to YOU!!! -r

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About Ruthanne

Ruthanne is a scientist with a passion for baking and food photography. Using her kitchen as a lab, she loves experimenting with a variety of flavors and ingredients to create unique, fun and ultimately tasty delights! Thus she created EasyBaked, a website where sugar and chocolate overflow in fun and easy recipes. Her Motto: Money can’t buy happiness -- but it can buy marshmallows, and that’s nearly the same thing! www.easybaked.net

28 responses »

  1. Ha, this looks great. But I can see someone who really wants to make it going through their kid’s bags and not finding these sticks. They’ll be on sale!

    Reply
  2. Very true… this might entail some Halloween clearance shopping- lol!

    Reply
  3. This looks great!! I have a heap of candy left over so you have inspired me to make something with it, rather than just eat it…

    Reply
  4. Oooh darn I wish I’d purchase Sweet tarts and Pixie Stix now! The photos are great!

    Reply
  5. Oh…I just had an idea…I think I’ll write a fairy or Tinkerbell party and suggest this cake!

    Reply
  6. Adorable! I’ve never heard of those candies called “Sweet Tarts” or “Smarties” — up in Canada, they’re called “Rockets”! Great way to use them in cake decorating… they definitely fit the colour scheme. :)

    Reply
    • Thanks Christine– I checked out your blog (love the logo) and it freaked me our a little- you are the 1st blog I’ve seen with my theme! I spent awhile LOOKING for people with my theme because I wanted to get different ideas about how they set up their blog on it…yours is perfect! — good luck with your dream (pastry school sounds like a dream to me too- but I think it would be a lot of hard work!) :)

      Reply
      • Haha, I totally noticed that, too — I was, like, “WHOA! Someone else is using the Licorice theme!”

        I just started pastry school a couple months ago and it *is* a lot of work… but it’s gotta be done if I ever want to get paid to bake, haha! ;)

        Reply
      • I like the way you’ve both used the theme…I think I may try it myself with one of my other domains. But I may need help to get started. Once WP is installed I can “rock-it” but I don’t know how to get it going.

        Reply
  7. How awesome! Very sweet and a great use of candy. But I haven’t ever heard of pixie stix – are the a sweet or sour type of thing? I’m sure we have the equivalent in Australia, just re-branded!

    Reply
    • Hmmm….they are mainly sweet with just a little bit of tart…they are like a powdered drink mix– mostly sugar… do you guys have “Fun Dip” candy? Its a little like that….????

      Reply
  8. Stunning looking cake!
    Beautiful and colorful – I really love it :)

    Reply
  9. Maybe it’s just me, but I think of smarties and sweet tarts as the less desired candies. They were always last to get eaten when I was a kid. This is a great use for them though! I colors they produce are so pretty.

    Reply
  10. Pingback: Strawberry Cake Mix Cookies! « eASYbAKED

  11. My friend and I made this cake yesterday, and we were very disappointed. The frosting had so much butter in it that it tasted purely of butter + sweet tarts. We tried to alter some of the ingredients to try and hide the butter taste, but to no avail. The cake tasted fine, although we added ~15 pixi stix and still couldn’t taste it at all in the final product. We each had a piece once it was done, and we felt sick for an hour afterwards from tart, buttery, grossness. I wouldn’t recommend trying this recipe.

    Reply
    • I am so SO sorry that this recipe didn’t work out for you…I’ve made this cake three times now and two of my friends have made it – all of them turned out beautifully. I wonder if using butter rather than margarine changed the frosting consistency/flavor. I’m truly sorry it wasn’t the yummy cake you hoped for– I hate it when I waste time and ingredients on something that doesn’t turn out. Thanks for letting me know!

      Reply
  12. Is there a way to make this recipe into cupcakes?

    Reply
  13. Baked these today. Came out fantastic! Thanks for sharing this recipe!

    Reply
  14. I’m going to have to make this now! I have a heap of Pixy Stix and Sweet Tarts that I bought online (I’m in Australia)! Looks absolutely awesome! Thanks for sharing!

    Reply
  15. This looks absolutely awesome! I’m gonna have to make this now! I have a heap of Pixy Stix and Sweet Tarts that I bought online (I’m in Australia)! Thanks so much for sharing!

    Reply

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