Well with this October cake, Fall is officially here! 🙂 I have to give credit where credit is due for the inspiration for this cake – one of my favorite magazines – Food Network. They featured this awesome cake in their most recent issue of the magazine, but you can see the instructions online on their website. While I didn’t follow their cake/icing suggestions, I did follow their basic construction directions and had great success. I would rate this as a pretty easy project, provided you have played around a little with making a cake before. Overall I found it went together pretty fast – I spent much of my time waiting for the freezer parts for it to firm up. But I kept busy during that time by baking some spice cake cupcakes and whipping up some cream cheese icing for those. 😉 I’d say that’s a good use of free time!
I lack 9″ pans so I used four 8″ round cakes for this. The caramel square amount is very accurate. This was certainly a fun cake to make. 🙂