8 lbs Yo’s Ultimate Chocolate Cake
2 x Yo’s Pecan Pie
Simple Syrup
Ganache (using 1lb of chocolate)
2 x batches Yo’s Caramel (divided) - link to caramel cobwebs
Italian Meringue Buttercream
6 Apples
1 Cup Candy Melts
Yo’s Spiced Nuts
Halloween M&M’s

Item Name:	Availability:
3 x 9” Round Cake Pans, lined with parchment paper
Simple Syrup Squeeze Bottle	Add to Cart -
Rubber Spatula
Ruler
Serrated Knife
Small Offset Spatula
Offset Spatula
6 Sharpened Dowels
Baking pan, lined with silicone mat
Piping Bag
Rosette Piping Tip (#825)
Ribbon (optional)

Preperation

Prepare Pecan Pies

Prepare your pecan pies. Allowing time to chill in the fridge for 3 hours, or overnight. For an extra special touch, prepare some mini tarts to garnish your final cake. I just borrowed a little pastry and filling from the recipe.

Prepare Batter & Bake Cakes

Prepare Yo’s Ultimate Chocolate Cake batter, and pour into your prepared pans. Bake at 350 degrees for 1 hour and 10 minutes or until a toothpick comes out clean. Allow to cool completely in their pans.

Prepare Fillings, Frostings, and Simple Syrup

Prepare your Italian meringue buttercream, ganache, caramel, and simple syrup.

Get Your Cakes Ready

Once your chocolate cakes are completely cool, remove them from their pans and level them using a ruler and serrated knife. Give them all a simple syrup shower. Remove pecan pies from their pans as well.

Build It Up

Begin by laying down one chocolate cake, then spread on a layer of ganache. Top with one of your pecan pies, and pour caramel onto the pie until it reaches the lip of the tart shell. Just enough so that it will start to drip over the edge. Repeat until all pies and chocolate cake layers are stacked. Finish by spreading a final layer of ganache all the way to the edges on the topmost chocolate cake.

Give It A Chill

Once cake is fully stacked, move to the fridge for approximately 20 minutes.

Caramel Apple Prep

Begin to boil sugar for your second batch of caramel. While caramel is boiling, place sharpened dowels into your apples. These will act as a handle for dipping and enjoying.

Get Dipping

Once caramel is ready, cool off quickly in an ice bath. Dip apples ¾ of the way up, leaving some of the apple exposed at the top. Set on tray lined with silicone mat. Let cool completely at room temperature.

Double Dip!

Melt candy melts, and dip fully cooled caramel apples, about ½ of the way up the apple. This should leave a layer of caramel exposed. Let the chocolate set a little bit. You want it gooey, but no longer drippy. Dip in Halloween M&M’s and spiced nuts. Let set.

Whip Up Caramel Buttercream

Fold caramel into one cup of buttercream to taste. Place in piping bag fitted with #825 piping tip.

Top It Off!

Pipe rosettes evenly around the top of your cake. Remove dowels from three of your candy apples, and place in the center of your cake. Tie a ribbon around the dowel of a fourth apple and place on top. Place some of your spiced nuts on top of each rosette of buttercream.

Finishing Touches

Place your remaining caramel into a parchment paper piping bag, and drizzle caramel spilling around your buttercream rosettes. If you made some mini pecan pie tarts, cut them in half and scatter around the bottom of your cake. Drizzle with more caramel.

Congratulations!

If all went well, you should see something that looks like this...

Preperation

Prepare Pecan Pies

Prepare Batter & Bake Cakes

Prepare Fillings, Frostings, and Simple Syrup

Get Your Cakes Ready

Build It Up

Give It A Chill

Caramel Apple Prep

Get Dipping

Double Dip!

Whip Up Caramel Buttercream

Top It Off!

Finishing Touches

Congratulations!

SHOPPING INFORMATION

QUICK LINKS

Prepare Pecan Pies

Prepare Batter & Bake Cakes

Prepare Fillings, Frostings, and Simple Syrup

Get Your Cakes Ready

Build It Up

Give It A Chill

Caramel Apple Prep

Get Dipping

Double Dip!

Whip Up Caramel Buttercream

Top It Off!

Finishing Touches

Congratulations!

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