Candy corn is great as a garnish during the fall season in general, and Halloween in particular season.
Use candy corn as a cupcake topping. Create a circle of candy corn kernels around the rim of the cupcake. You can stand one kernel in the middle of the cupcake.
Make a carrot cake with cream cheese frosting and filling, and cover the sides with a mixture of candy corn and chopped nuts (if it’s a loaf cake, cover the top). Use the nuts to cover most of the cake and press in candy corn at intervals.
For a regular iced cake, add candy corn as a cake topper.
We love a scoop of vanilla ice cream topped with hot chocolate sauce and sprinkled with candy corn. (Butterscotch or caramel sauces don’t provide enough contrast to the candy corn.)
Use a piping bag to pipe royal ice cream around the perimeter of the cone, an inch at a time. Quickly press in the candy corn. Start at the bottom (pointed end) of the cone.
Royal icing dries to the touch quickly, although a thin layer can take 4 to 6 hours to dry completely.
The process goes faster with a group: Enlist the family. Otherwise, do it in front of the TV and the task will go more quickly.
 Attach candy corn pieces to ice cream cones. These cones are upside-down. Eat them right-side-up (photo courtesy Food Network).
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