Jack O Lantern Treat Bucket Cake Recipes

JACK-O'-LANTERN CUPCAKES

Steps:

• Tint frosting orange. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert #12 round pastry tip. Fill bag with frosting. Pipe frosting on cupcakes to resemble pumpkins. Decorate faces as desired with assorted toppings.

JACK-O'-LANTERN CAKE

Steps:

• Prepare and bake cakes according to package directions using two 10-in. fluted tube pans. Invert cakes onto wire racks; cool completely. Meanwhile, tint frosting orange using red and yellow food coloring., Cut thin slice off bottom of each cake. Spread one cake bottom with frosting; press flat sides together to make a pumpkin shape. Place a foil ball in the center to support the "stem"; top with an ice cream cake cone. Frost cake with remaining frosting. , To decorate face, roll out fondant to 1/8-in. thickness; cut into desired shapes for mouth and nose. Remove tops from two Oreo cookies; cut half-circles in filling for eyes. Press cookies and fondant into frosting to make the face.

CANDY BUCKET CAKE

Steps:

• Spray one 8-inch-round cake pan and two 6-cup Bundt pans with cooking spray. Beat the cake mixes, eggs, buttermilk and oil with a mixer; divide among the pans. Bake until a toothpick comes out clean, about 25 minutes for the round cake and 30 to 35 minutes for the Bundts; let cool.
• Tint the vanilla frosting with orange food coloring. Trim the flat sides of the Bundt cakes and the top of the round cake to make level. Turn 1 Bundt cake upside down; spread with frosting. Top with the round cake, more frosting and the other Bundt cake, then frost the whole cake and chill 30 minutes.
• Lightly dust a sheet of wax paper with cornstarch. Roll out the fondant on the paper into a 21-by-8-inch rectangle, about 1/8 inch thick. Cut into 12 strips, 8 inches long and 1 3/4 inches wide, tapering the ends as shown.
• Attach the fondant strips to the cake, lightly pressing and smoothing them from the base of the cake upward. Refrigerate the cake 30 minutes.
• Draw jack-o'-lantern eyes, a nose and a mouth on paper and cut them out; attach to the cake with toothpicks. Score around the cutouts with a paring knife, then remove the toothpicks and paper.
• Trace the scored lines with the knife, cutting through the fondant and slightly into the cake. Pry out the pieces with the tip of the knife.
• Cut a 1-inch-deep circle out of the top of the cake. Put the dark chocolate frosting in a resealable plastic bag; snip the corner and pipe the frosting into the cutouts.
• Twist the 2 strings of licorice together and insert into the top of the cake to make a handle. Fill the top of the cake with snack-size candy.

JACK-O-LANTERN TREAT BUCKET CAKE

Steps:

• In a bowl, combine the milk and butter for the cake, and microwave using 20 second increments until you can stir the mixture smooth.
• In the bowl of a stand mixer, whip the eggs and sugar until light and fluffy. Add the dry ingredients and mix on low until just combined. Repeat with the remaining ingredients.
• Pour into two well-greased 6 cup bundt pans. Bake at 350F for 25-30 minutes or until a toothpick inserted in the cake comes out clean.
• In a small saucepan, combine the water and granulated sugar for the frosting over high heat and bring to a boil, cooking until the sugar becomes clear. While the syrup cooks, whip your egg whites until stiff peaks form.
• Pour the sugar syrup into the egg whites (with the mixer on high) and whip until cooled to room temperature.
• Decrease the mixer to low, add the butter and vanilla extract, and continue beating on high until the frosting is thick and smooth.
• Reduce the mixer to low, add the orange food coloring and continue beating on low for 5 minutes.
• Spread the frosting onto the flat side of one of the bundt cakes. Top with the other bundt cake.
• Spread a thin layer of frosting around the entire outside of the cake. Use your spatula to create grooves to guide your piping later.
• Refrigerate until the frosting is firm.
• Spoon the remaining frosting into a piping bag with a medium-size round tip (like a Wilton 2A). Pipe ridges onto the cake between the grooves you created.
• Refrigerate the cake until the frosting "crusts."
• Remove the cake from the refrigerator and use your fingers to gently rub the ridges smooth.
• Refrigerate the cake again until the frosting is firm.
• Roll out the black fondant on a powered sugar-dusted surface and use a small pairing knife to cut out the nose, eyes and mouth.
• Place the fondant on the cake and trace around them with your knife. Remove the fondant and use your knife to carve out the eye, nose and mouth area.
• Gently press the fondant back into the carved out areas.
• Top with candies, sprinkles and a clean, black wire for the handle.

JACK-O'-LANTERN CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, pumpkin, water, oil and eggs with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Divide batter evenly among muffin cups.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• In medium bowl, mix frosting and food color until blended. Frost cupcakes. Use black decorating gel to make jack-o'-lantern face.
• On work surface, flatten gumdrops with rolling pin; cut out leaf shapes with sharp knife. Place leaf cutouts and 1 pecan half on cupcakes near stems.

JACK-O'-LANTERN TEA CAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir baking mix, milk, sugar, and butter together in a bowl until a soft dough forms. Smooth dough gently into a ball on a floured cloth placed over a cutting board. Knead dough 8 to 10 times only, as dough will get tough very quickly if overkneaded.
• Roll dough to 1/4-inch thickness on the floured cloth. Cut dough using a floured 2-inch circle cookie cutter. Cut circles to form pumpkins; cut stems from scrap dough using a knife. Attach stems to the underside of the circles using a dab of milk and pressure. Place cookies on a baking sheet.
• Bake in the preheated oven until lightly golden around the edges, about 8 minutes. Remove from the oven and let cool 10 minutes before transferring to wire racks to cool completely, 15 to 30 minutes.
• While cookies cool, cut licorice in 3 different sizes: 1/4-inch pieces in sets of 3 to form triangle eyes, tiny dots for the pupils, and 1- to 2-inch curved or straight segments to form mouths.
• Mix confectioners' sugar, milk, and orange extract together in a small bowl for frosting. Reserve 1 tablespoon of the frosting to dye with green food coloring in a bowl. Use orange food coloring to dye remaining frosting as desired.
• Frost green stems and orange pumpkin faces onto cooled cookies and decorate with cut licorice and candy corn while frosting is still wet.

JACK-O'-LANTERN CAKE

Steps:

• Heat oven to 325°F. Grease and flour 2-quart round casserole or 2 1/2-quart ovenproof bowl. Make 1 box cake batter as directed on box. Pour into casserole.
• Bake 1 hour 5 minutes to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove cake from casserole; place rounded side up on cooling rack. Cool completely, about 1 hour. Make, bake and cool remaining cake mix using same casserole or bowl.
• With sharp knife, carefully slice piece from top of each cake to make flat surface where cakes will be placed together to form pumpkin shape. (Cake scraps can be saved and added to another recipe such as pudding or trifle if desired.)
• In medium bowl, place frosting; tint with 9 drops yellow and 6 drops red food color to make orange frosting. On plate, place 1 cake, rounded side down. Spread 2/3 cup of the orange frosting over cake almost to edge. Place second cake, rounded side up, on frosted cake to make round shape. Spread a thin layer of frosting over entire cake to seal in crumbs. For easier handling, refrigerate or freeze cake 30 to 60 minutes. Frost entire cake with remaining orange frosting.
• Trim ice-cream cone to desired height for stem; place upside down on cake. Cut out eyes, nose, mouth, vines and leaves from fruit snack rolls. Place on frosted cake to form face. Store tightly covered.