- 13 x 9 pan of brownies or rice crispy treats
- 1 lb fondant
- Flavored extract of your choice (vanilla, mint, almond, orange, etc)
- Yellow and orange (or red) food coloring
1. If you have baked your brownies or rice crispy treats in a pan with a foil or parchment lining, use the lining to pull them out of the pan and make them easier to cut. (If not, it’ll just be a little trickier to cut and remove the pieces from the pan.)
2. Cut the pan in half width-wise, and then cut each segment in half width-wise again, so that you have four strips of brownies or treats approximately 4 inches high and 9 inches long. Cut three triangles out of each strip--you will have extra edge pieces left over. You should have a total of 12 large triangles, about 4 inches high and 4 inches wide at the base. Alternately, you can make smaller triangles if you prefer.
3. Divide the fondant into three pieces of equal size. Set one aside; this will be your white portion. The other two portions need to be colored yellow and orange. To color fondant, flatten one of the portions into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of yellow coloring to the center of the disc, and if you want to flavor your fondant with extracts, add a few drops of an extract at this point as well. Fold the disc over on itself so that the color is enclosed in the center of the fondant ball.
4. Begin to knead the ball of fondant between your hands. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Repeat this process with the third ball of fondant, adding orange color (or a combination of yellow and red to produce orange) and any optional flavorings you desire. You should now have three balls of fondant in white, yellow, and orange.
4. Dust a counter or large cutting board with powdered sugar, and dust your hands and a rolling pin with powdered sugar. Begin rolling out the yellow food coloring into a long narrow rectangle. You might find it easier to work with half of the yellow fondant at a time, to get it a very thin and even thickness. Cut a length of the thin yellow fondant about 6 inches long, and wrap it around the bottom of a triangle, so that it wraps around the front of the triangle, comes up about an inch and a half from the bottom, and covers the sides and bottom of the triangle. Repeat the process with the remaining yellow fondant and snack cakes. If necessary, knead scraps together and re-roll the fondant as many times as necessary to cover the bottom each cake.
5. Next, roll out the orange fondant and cover the middle portion of the triangles with a layer of orange, allowing the orange to overlap the yellow fondant slightly and wrap around the sides. I like to cut the bottom of my orange rectangle with a knife to get a really clean, straight line so that the layers on my snack cakes look neat. If the fondant is dry, you can moisten it with a little water to get the layers to stick together.
6. Finally, roll out the white fondant, trim the bottom into a clean line, and add a white layer on the top of each triangle. You now have snack cakes that look just like large candy corns! Store candy corn snack cakes in an airtight container between layers of waxed paper.