Fall is finally here! The days are getting shorter and Halloween is right around the corner. During a recent Epicurean Delights teaching trip I spent a few days at The Cake Cottage in Murietta, CA. Susan Carberry is the shops owner.
If you live in Southern, California you may be familiar with her shop, her classes and her delicious jumbo cupcakes.
Can I just talk about those cupcakes for a minute...20 flavors to pick from. They are moist and iced with a tasty American Buttercream and adorned with cute edible decorations. My favorite picks include; Pina Colada, Cinnamon Streusel, Caramel Apple and Smores.
I just love wandering around her shop looking at the custom molds, sprinkles, tools and the largest selection of cutters I've ever seen. I have many of her custom copper cutters and use to sell them in my retail shop in NH. I just love them.
I had an opportunity to catch up with Rose who keeps The Cake Cottage in tip top shape and is Susan's right hand gal! She shared this fun tasty recipe with me on how to make Fall Candy Corn Bark. It consists of three layers of colored candy melts (Merkens) and each layer is flavored a different flavor. Its fast, fun, colorful and tasty.
I'm pleased they are allowing me to sharing the recipe with you! I can also tell you that it's a tasty addition to the top of one of The Cake Cottage's Pina Colada cupcakes. Perfect for a Halloween party. Enjoy this Epicurean Delight, we give it a big thumbs up!
Candy Corn Bark Recipe:
Courtesy of: The Cake Cottage