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1
Coat four 9-inch-round cake pans with cooking spray and prepare the cake mixes as directed (or coat 2 pans and make the cakes in 2 batches).
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2
Divide the batter among the pans and bake as directed.
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3
Let cool 20 minutes, then remove from the pans and let cool completely.
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4
Stack the cakes on an upside-down cake pan, spreading frosting between the layers.
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5
Freeze 30 minutes.
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6
Using a small serrated knife, trim the bottom 2 layers of the cake on an angle to resemble the bottom of an apple.
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7
Trim the top layer just enough to round the edge, then carve out a 3-inch-wide cone-shaped piece of cake from the middle where the stem would be (about1 1/2 inches deep).
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8
Gather all of the cake trimmings in a bowl.
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9
Crumble the cake trimmings and mix with just enough frosting to moisten.
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10
Clump the mixture together and mound in a ring around the hole to form the top of the apple.
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11
Cover the cake with a thin layer of frosting (this is the crumb coat-it doesn't have to be perfect).
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12
Freeze 20 minutes.
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13
Remove from the freezer and completely cover the top 4 inches of the cake and inside the cavity with more frosting.
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14
Mix the red food coloring with a dash of vanilla.
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15
Use a pastry brush to paint the top few inches of the cake a streaky red, blotting the brush on paper towels as needed.
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16
Repeat with the yellow food coloring to add a few yellow streaks.
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17
Unwrap the caramels and microwave until soft but not melted, about 20 seconds.
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18
Gather together, then flatten into a rectangle with your hands.
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19
Roll out on parchment paper to make a 7-by-26-inch rectangle, stretching with your hands as needed.
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20
Lightly brush the caramel rectangle with water where you want the peanuts to go.
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21
Sprinkle the nuts on top, then press them in with the rolling pin.
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22
Transfer the cake to a flat platter or sheet of parchment using your hands (don't touch the red part).
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23
Wrap the caramel around the cake, leaving the red top exposed.
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24
Tuck the caramel around the bottom of the cake; trim the excess with a knife so it looks like a pool of caramel.
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25
Insert a dowel into the top.
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26
Photograph by Andrew Purcell
