Wicked Witch Doll Cake Recipes

WICKED WITCH HALLOWEEN CUPCAKES

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups. In a medium bowl, beat cake mix, water, 3 tablespoons oil and the egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter among muffin cups. Bake 11 to 13 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• In 3 small microwavable bowls, microwave each color of candy melts separately on Medium (50%) 1 minute, stirring once, until melted. Stir 1 teaspoon oil into each bowl until blended.
• Dip two-thirds of pointed end of each Bugle snack into orange coating. Place on waxed paper; freeze 5 minutes or until set. Dip pointed tips into white coating; freeze 5 minutes or until set. Dip wide ends into yellow coating. Gently press yellow end of each snack onto center of each sandwich cookie; let stand until set.
• Tint frosting with food color. In small microwavable bowl, microwave frosting on High 10 to 20 seconds or until thin enough to pour. Frost cupcakes, allowing frosting to drip down sides. Top each cupcake with witch hat cookie.

WICKED WITCH DOLL CAKE

Steps:

• Bake two 16 oz cake recipes in a Wiltons doll cake pan.
• Remove the cakes from the pan and slice the cake into three equal layers.
• Stack the cakes with buttercream between each layer.
• Crumb coat the entire cake and place into the fridge for 30 minutes.
• Add a second coat of buttercream.
• Cut a hole into the top layer of cake big enough to fit a Barbie doll's legs.
• Cover the doll cake in a 14in circle of black fondant.
• Enhance the folds at the bottom of the cake.
• Place your doll in the middle of the cake.
• Wrap fondant around the doll's waist.
• Use sculping tool to blend the fondant at the waist into the rest of the cake.
• use a fondant crank to create a thin fondant rope.
• Starting at the doll's waist zigzag 2 fondant ropes at a 45-degree angle to give the doll cake a lace detail.
• Cut out the fabric pattern.
• Place the fondant on the cake next to the lace detail at a 45-degree angle.
• Fold the back of the fondant over to create a fabric-like fold.
• Create fabric texture at the bottom of the dress using a veining sculpting tools.
• Wrap a rectangle of fondant around the doll's arm to create sleaves.
• Wrap a rectangle of fondant around the doll's chest.
• Wrap the right arm with fondant to create a sleave.
• Use a sculpting tool to create a zigzag guide on the chest.
• Using the zigzag as a guide, apply the rope to create lace detail for the chest.
• wrap a rectangle of black fondant around the doll's neck to create a shawl.
• apply a red triangular shape of fondant to the front of the cake at a 45-degree angle.
• Wet the red fondant with vodka and sprinkle red edible shimmer on to the panel.
• Randomly apply candy-coated chocolate on to the red panel.
• Sprinkle the entire dress with red edible shimmer.
• Place on the wicked witches hat.

WICKED WITCH CUPCAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined., Fill paper- or foil-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Tint frosting green; frost cupcakes. For hats, combine frosting and milk; tint with food coloring. Frost ice cream cones. Using small cookie cutters, cut out shapes from Fruit Roll-Ups; arrange on hats. Add licorice for hair and candies for faces. Place a hat on each witch.

WICKED WITCH CUPCAKES

Steps:

• Chocolate Cupcakes: Preheat oven to 350 degrees with rack in center. Line cupcake tins with 12 paper liners; set aside.
• In the bowl of an electric mixer fitted with a paddle attachment, combine cocoa, sugar, flour, baking powder, baking soda, and salt. Add butter, milk, egg, and vanilla. Beat on medium speed for two minutes. (Alternatively, combine ingredients in a large bowl, then beat with a hand-held electric mixer.) Add boiling water and beat to combine (batter will be thin). Divide batter evenly among cupcake liners.
• Bake until a cake tester inserted into the center comes out clean, about 25 minutes. Cool in pans for 10 minutes. Transfer to a wire rack to cool completely.
• Buttercream Frosting: In the bowl of an electric mixer fitted with a paddle attachment, combine butter, sugar, vanilla, and salt. Begin beating on low speed, increasing to high for 2 minutes, scraping down the sides of the bowl occasionally. Using food coloring, tint the icing dirty green.
• Using a melon baller, scoop out the center of each cupcake, and fill with candy-coated chocolates, if desired.
• Cover the tops of each cupcake with a generous mound (about 1/3 cup) of buttercream. Insert one candy corn into each cupcake to form a nose. Insert two candy-coated chocolates into each cupcake to form eyes. Place two 1/2-inch lengths of licorice above the eyes to form eyebrows for the witch. Place the 1/4-inch licorice lengths above the eyebrows to form bangs. Place an inverted cone on top of bangs, pressing gently into buttercream to adhere. Place the 2-inch licorice lengths under the cone hat to form the hair. Decorated cupcakes can be stored up to 1 day at room temperature.