SCARY WITCH CAKE
Dress up a cake mix with a few imaginative ingredients, and the results are wickedly delicious!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray. Make cake batter as directed on box. With rubber spatula, fold in candy sprinkles. Pour batter into pan.
- Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
- In small bowl, mix frosting and 1/8 teaspoon green food color until well blended. Spread frosting over cake. To form witch's hat, insert waffle cone at an angle into top center of cake until rounded edge is level with surface of cake. Tip of cone should be raised about 2 inches directly above top edge of cake pan.
- With toothpick make 5 inch long oval outline of witch's face directly below "hat". Immediately drop 8 drops green food color randomly over surface of frosting, avoiding "witch's face"; swirl with knife.
- Using ribbon tip, frost "witch's hat" with black icing; add a "brim" around the base of the "hat" and frost small areas below her face to look like a cape.
- Cut and shape gumdrops as desired to look like eyebrows, eyes, nose, mouth, hat buckle and cape button. Cut candy corn into smaller pieces and add to look like teeth. Use drawing tip in black icing to draw witch's hair. Store loosely covered.
Nutrition Facts : Calories 410, Carbohydrate 59 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 39 g, TransFat 2 g
CRASH-LANDING WITCH CAKE
Steps:
- Heat oven to 325°F. Grease 2 (8-inch) round cake pans with shortening; coat with flour (do not use cooking spray). Lightly grease 2 muffin cups in mini muffin pan.
- Make cake batter as directed on box. Pour into 2 mini muffin cups, filling two-thirds full. Pour remaining batter into round pans. Bake cupcakes 11 to 14 minutes, rounds 29 to 34 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and pans; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.
- Meanwhile, reserve 2 tablespoons of the frosting in small bowl. In medium bowl, stir orange gel food color into remaining frosting until smooth.
- Place 1 cake layer, rounded side down, on serving plate. Spread 1/2 cup of the frosting over cake layer to within 1/4 inch of edge. Top with second layer, rounded side up. Frost with remaining frosting.
- Cut 1 mini cupcake in half at an angle; press into cake to make the witch's behind. Frost with reserved 2 tablespoons frosting, sprinkle with black coarse sugar.
- Microwave chewy chocolate candies on High 3 to 8 seconds, just until moldable. Press 1 candy on uncut end of each hard candy stick. Mold chocolate candies to make witch's shoes. Mold the remaining 2 chocolate candies together to make hat.
- Insert cut end of hard candy sticks into cake near witch's behind. Sprinkle cookie crumbs around witch's behind.
- Using paring knife, cut the orange strip out of the rainbow-berry flavor sweet-sour chewy licorice. Wrap the orange candy strip around the witch's hat, and gently tie it onto the hat.
- To make pumpkins, wrap remaining mini cupcake and both marshmallows with punch berry fruit snack, pinching to seal fruit snack. Firmly press green licorice candies into top of wrapped pumpkins to make stem. Press miniature chocolate chips in cupcake face for eyes and brown candies for mouth. Place on cake.
- Fold remaining fruit snack in half lengthwise with paring knife; cut small slits into fruit snack without cutting all the way through. Wrap fruit snack around one end of chocolate licorice stick to make broom; place on cake. Decorate with candy pumpkins. Store loosely covered.
Nutrition Facts : ServingSize 1 Serving
HALLOWEEN WITCH CAKE
If you're looking for an extra-special dessert to serve for Halloween, this witch cake will delight all the ghouls and goblins at your party. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease parchment. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Gradually beat in water., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes before carefully removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until smooth. Gradually beat in confectioners' sugar, vanilla, salt and enough milk to reach desired consistency; remove 1-1/2 cups frosting and set aside. Tint remaining frosting with green gel food coloring until desired color is reached. Tint reserved frosting with black food coloring., If cake layers have rounded tops, trim with a serrated knife to make level. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake., For decoration, place melted candy coating in piping bag fitted with a small round tip; pipe witch hat shapes onto waxed paper. Let stand until set. Top cake with assorted sprinkles. Place black frosting in piping bag fitted with large star tip; pipe onto top of cake. Just before serving, gently stand 1 witch hat on top of cake. Adhere remaining witch hats and black pearls to sides of cake by gently pressing into frosting.
Nutrition Facts : Calories 882 calories, Fat 35g fat (22g saturated fat), Cholesterol 114mg cholesterol, Sodium 504mg sodium, Carbohydrate 135g carbohydrate (115g sugars, Fiber 1g fiber), Protein 6g protein.
WITCH CAKE
The most bewitching thing about this Halloween cake? It doesn't require a special baking pan. A plain ol' 13x9-inch does the trick!
Provided by My Food and Family
Categories Halloween Desserts
Time 1h50m
Yield Makes 16 servings.
Number Of Ingredients 7
Steps:
- Prepare cake batter and bake in 13x9-inch baking pan as directed on package. Cool completely.
- Transfer cake to cutting board; cut into pieces using diagram 1. Arrange cake pieces on cake board or large platter to form the witch's head, nose, hair and hat as shown in diagram 2.
- Frost and decorate with Evil Embellishments as listed below. Store in refrigerator.
Nutrition Facts : Calories 300, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
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