WITCH'S HAT CAKE
You don't need a special pan to put together this fun witch cake using a packaged cake mix, prepared frosting and assorted candies. She'll come together so quickly, you'll think it's magic!-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10-12 servings.
Number Of Ingredients 5
Steps:
- Prepare cake mix batter according to package directions. Place 2 tablespoons batter into each of five paper-lined muffin cups. Spread remaining batter in a greased 11x7-in. square baking pan. , Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool cupcakes for 5 minutes before removing to a wire rack to cool completely. Cool cake for 10 minutes before inverting onto a wire rack to cool completely., Cut cake into an 8x8x6-in. triangle. Cut the cake scraps into two 4x4x3-in. triangles. Save the remaining cake for another use., For hat, position the large triangle on a 16-in. square covered board. For the face, place the two smaller triangles below the hat with the 3-in. sides touching the base of the hat. Arrange cupcakes around the edge of the face. (see diagram/photo)., Place 1 cup frosting in a bowl; stir in baking cocoa. Place remaining frosting in a bowl; tint green. Frost witch's hat with cocoa frosting. Frost remaining cake and cupcakes with green icing., Cut marshmallow in half. Place on cake for eyes; add M&M's for pupils. Add spearmint leaf nose, red licorice mouth and a burnt peanut wart.
Nutrition Facts :
CRISPY TREAT WITCH'S HAT
Get crafty with this edible witch's hat: chocolate-flavored rice cereal, green food coloring and edible gold dust transform ordinary crispy rice treats into a sweet Halloween centerpiece.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 14 to 16 servings
Number Of Ingredients 8
Steps:
- Melt 9 tablespoons of the butter in a large pot over low heat. Add 3 packages marshmallows and heat, stirring, until completely melted. Add the chocolate-flavored rice cereal and stir until well coated. The mixture will look very white because of the melted marshmallow; that's okay because the color will fade. You can add a dash of cocoa powder to deepen the color if you'd like.
- For the hat base: Grease a large piece of parchment with butter. Oil your hands so the cereal doesn't stick, then remove about a quarter of the cereal mixture. Press and mold the mixture on the greased parchment to create a 10-inch flat circle.
- For the hat: Build the remaining cereal mixture into a cone with a 6-inch-wide base. Set the cone on top of the hat base. Shape bends and divots into the cone to make a realistic looking hat.
- Melt the remaining 3 tablespoons butter in a saucepan over low heat. Add the remaining package of marshmallows and heat, stirring, until melted. Stir in the plain rice cereal until well coated. Grease a small bowl with butter and transfer 1/2 cup of the cereal mixture to the bowl. Set aside.
- For the hatband: Add a few drops of green gel food coloring to the rest of the cereal mixture in the saucepan and mix well until the color is even. Using the green batch, create a 3-inch-wide band or strip to wrap around the entire base of the cone.
- For the buckle: Dust the reserved batch of cereal mixture with edible gold powder and shape into a square buckle. Press the buckle onto the base of the hatband. If the mixture doesn't hold its shape, let it set for 10 minutes to stiffen.
WITCH HAT CUPCAKES
Decorated ice cream cones make an adorably spooky topper for these treats. As the cupcake base, you can use our easy one-bowl recipe or a boxed mix. The toppers can be made up to 8 hours in advance and kept uncovered on a tray in the freezer.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 12 cupcakes
Number Of Ingredients 22
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with 12 paper liners.
- Heat the milk in a small saucepan to just below a simmer. Pour over the cocoa powder in a large bowl and whisk until smooth. Let cool slightly. Stir together the flour, baking soda and salt in a small bowl and set aside.
- Whisk the sugar, oil, egg and vanilla into the cooled cocoa mixture until smooth. Add the flour mixture and whisk just until smooth. Divide the mixture among the paper liners. Bake until a tester inserted in the centers comes out clean, 20 to 23 minutes. Cool in the pan for a few minutes, then transfer the cupcakes to a wire rack to cool completely.
- For the frosting: Put the chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring well with a rubber spatula between each, until completely melted and smooth. Cool slightly.
- Beat the butter on medium high speed with an electric mixer fitted with the paddle attachment until light and smooth, about 1 minute. Add the cooled chocolate and beat until combined. Add the confectioners' sugar and cocoa and beat on low to combine. Add 1 tablespoon milk and the vanilla. Beat on high until light and fluffy, adding the last tablespoon of milk, if needed, to make a smooth, pipeable frosting. Starting with about 1/8 teaspoon, beat in black gel coloring to tint the frosting nearly black (you may need up to 1 teaspoon total).
- For assembly: Line a baking sheet with parchment and clear space in your refrigerator or freezer to accommodate the level pan. Combine the chocolate chips and coconut oil in a medium microwave-safe bowl and heat in 30-second intervals, stirring well between each, until completely melted and smooth. Let cool slightly. While the chocolate cools, use a paring knife to gently saw off the tip of each ice cream cone (about 3/4 inch) at an angle to make the bent tips of the hats.
- Use a small spoon to coat the cut end of a cone with melted chocolate and lay it flat on the prepared baking sheet. Attach the tip piece at an angle so it looks like the point of the hat is bent and paint with a little more chocolate to seal the two pieces together. Repeat with the remaining cones and refrigerate or freeze until set, 5 to 10 minutes.
- Once the cones are fused together, pour the sprinkles into a shallow bowl or small sheet pan. Working one at a time, lightly coat the cones in melted chocolate and roll in the sprinkles. Set upright on the lined baking sheet. Refrigerate the cones until set, 5 to 10 minutes.
- Put the frosting in a piping bag fitted with a large star tip. Pipe a round of frosting in the center of each cupcake and press on a hat to adhere. Cut the sour belts to wrap around the base of the hats about 1/2 inch from the bottom. Use a little frosting to adhere the ends to the hat, if needed. Pipe frosting around the perimeter of the cupcakes to make a brim for each hat. Stick a yellow candy on each sour belt to make a hat buckle, gently pressing it into the frosting so it sticks.
WITCHES' HATS
A cute and simple little Halloween treat that everyone will love. The amount this recipe makes depends on how many cookies and chocolate kisses you have. It just depends on how many you want. The last time I made these, I ended up making about 140 or so.
Provided by jazzchick
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h
Yield 32
Number Of Ingredients 4
Steps:
- Place a fudge stripe cookie with bottom side up onto a work surface. Smear a small dab (about 1/8 teaspoon) of honey onto the bottom of a chocolate kiss, and secure the candy piece to the center of the cookie, covering the hole. Use decorating gel to pipe a small bow onto the cookie at the base of the candy piece. Repeat with remaining ingredients.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 28.5 g, Cholesterol 1.7 mg, Fat 8.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 5.1 g, Sodium 169.9 mg, Sugar 14.6 g
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.
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
WITCH HAT HALLOWEEN CAKE POPS
Add one more dessert treat to your Halloween party table with these creative witch hat cake pops - moist bites of Betty Crocker™ Super Moist™ devil's food cake mix and Rich & Creamy chocolate frosting on a stick.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 72
Number Of Ingredients 10
Steps:
- Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1-inch balls; shape balls into cones. Place on cookie sheet. Freeze until firm; keep refrigerated.
- In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Remove filling from cookies. Using sharp knife, poke small hole in center of each cookie. Insert lollipop sticks through holes. Dip base of 1 cake ball cone into melted candy. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Press cookie to base of cake ball. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake balls in melted candy; tap off excess. Poke opposite end of stick into foam block. Let stand until set.
- Wrap fruit roll strips around base of witch hat. Use melted candy to attach chocolate candy in center of strip for buckle.
Nutrition Facts : Calories 140, Carbohydrate 19 g, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 110 mg
WITCH HAT DIPPERS
A great snack for Halloween parties! Very versatile and easy to personalize for your own tastes. Serve them nice and hot with some dipping sauce, like Andrea's Marinara Sauce II.
Provided by NomNomDelicious
Categories Appetizers and Snacks Cheese
Time 35m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray 2 baking sheets with cooking spray.
- Lay a sheet of waxed paper onto a work surface. Unroll crescent dough and separate into 16 individual triangles. Cut each triangle in half lengthwise creating 32 isosceles triangles. Arrange triangles on the waxed paper.
- Sprinkle a pinch of mozzarella cheese in a thin line parallel to the shortest edge of each triangle, ensuring the cheese doesn't touch the edges. Top the mozzarella cheese with Parmesan cheese and parsley flakes.
- Roll the short end of each triangle halfway toward the top point, creating a rim, and sprinkle garlic powder over dough. Place a mushroom half on half of the triangles, midway between the rim and the top point, and a pepperoni half in the same place on the remaining triangles. Place 1 or 2 olive slivers against the rim to form a "ribbon" or "belt" on each "hat". Place the "hats" on the prepared baking sheets.
- Bake in the preheated oven until golden brown, 5 to 7 minutes.
Nutrition Facts : Calories 132 calories, Carbohydrate 12.9 g, Cholesterol 5.6 mg, Fat 6.7 g, Fiber 0.2 g, Protein 4.2 g, SaturatedFat 2 g, Sodium 338.6 mg, Sugar 3.2 g
More about "witchs hat cake recipes"
WITCH HAT CAKE - FUNCAKES
From funcakes.com
80% (1)Category CakesServings 8-10Total Time 2 hrs 40 mins
- Prepare 250 g FunCakes Mix for Sponge Cake and 250 g FunCakes Mix for Choco Sponge Cake as indicated on the package. Grease the baking pan with Baking Spray and fill it with the batter. Bake the biscuits in the middle of a preheated oven for about 30-35 minutes. Let the biscuits cool down using a cooling grid.
- Prepare 225 g of FunCakes Mix for Enchanted Cream® as indicated on the package. Color the Enchanted Cream with the gel purple.
- Melt the two colors of Deco Melts according to the instructions on the packaging. Cut off a diagonal tip of 3 ice cream cones and stick this upside down with some Deco Melts back on the cone. Then scoop the Deco Melts over the cones with a spoon and let them drain for a while. Put them on a plate lined with baking paper in the refrigerator for 10 minutes.
WITCH'S HAT CAKE RECIPE | MYRECIPES
From myrecipes.com
Total Time 1 hr 50 mins
- Combine cake mix, water, oil, and eggs in a large bowl. Beat with an electric mixer on low speed until combined, about 1 minute. Divide batter evenly between prepared pans. Bake in preheated oven until a wooden pick inserted in center comes out clean, 20 to 22 minutes.
- Cool cakes in pans on a wire rack 15 minutes. Remove cakes from pans, and cool completely on rack, about 30 minutes.
- Combine frosting and powdered sugar in a large bowl. Beat with an electric mixer on medium speed until combined and smooth, about 2 minutes. Place 1/4 cup of the frosting mixture in a small bowl, and place 1/2 cup of the frosting mixture in a separate small bowl. Add yellow food coloring to 1/4 cup frosting mixture, and add purple food coloring to 1/2 cup frosting mixture to create deep purple frosting. Color remaining frosting deep black.
HOW TO MAKE A WITCH'S HAT CAKE FOR HALLOWEEN - HOLIDAPPY
From holidappy.com
Author Anna Marie BowmanEstimated Reading Time 6 mins
WITCH’S HAT POUND CAKE | REYNOLDS BRANDS
From reynoldsbrands.com
Servings 8-10Total Time 2 hrs 20 minsCategory Dessert
WITCH’S CAULDRON FAULTLINE CAKE ~ RECIPE | QUEENSLEE APPéTIT
From queensleeappetit.com
WITCHES HAT COOKIE RECIPE - THERESCIPES.INFO
From therecipes.info
CAKE CONE WITCH HATS - PERFECT HALLOWEEN CUPCAKE CONE TREAT
From savoryexperiments.com
WITCHES' HAT CUPCAKES RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
HALLOWEEN WITCH HAT CUPCAKES - MIND OVER MUNCH
From mindovermunch.com
WITCHES HAT CUPCAKES | BAKING MAD
From bakingmad.com
WICKED WITCH HAT RECIPE | LAND O’LAKES
From landolakes.com
WITCHES HAT CAKE - RECIPES
From nordzuckerireland.ie
WITCH HAT CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WITCH'S HAT CAKE - THE GREAT BRITISH BAKE OFF
From thegreatbritishbakeoff.co.uk
WITCH HAT CUPCAKES - COOKIE DOUGH AND OVEN MITT
From cookiedoughandovenmitt.com
HOCUS POCUS INSPIRED WITCH HAT CUPCAKES FOR YOUR HALLOWEEN PARTY
From hunnyimhomediy.com
FASHIONISTA WITCH'S HAT CAKE - CAKECENTRAL.COM
From cakecentral.com
WITCH HAT CUPCAKES | RECIPES | GOODTOKNOW
From goodto.com
HOW TO MAKE WITCH HAT CUPCAKES THE EASY WAY - A MONKEY ON A …
From amonkeyonacupcake.com
WITCHES HAT CUPCAKES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WITCH'S HAT TREATS TUTORIAL | CRAFTYBAKING | FORMERLY BAKING911
From craftybaking.com
WITCH'S HAT CAKE RECIPE | RECIPE | HALLOWEEN DESSERTS, …
From pinterest.com
WITCH’S HAT INDIVIDUAL CONE CAKES - MIZ EN PLACE
From mizenplace.com
WITCH HAT CUPCAKES | RICARDO
From ricardocuisine.com
WITCH CAKE - GOODTOKNOW
From goodto.com
WITCH’S HAT CAKE | RECIPE | HALLOWEEN CAKE RECIPES, HAT CAKE, …
From pinterest.com
WITCHES HAT CAKE RECIPE FROM SIúCRA AND CATHERINE FULVIO
From thetaste.ie
THE MEANING OF WITCH'S CAKE IN THE SALEM WITCH TRIALS
From thoughtco.com
WITCH HAT CUPCAKES | FUN AND EASY HALLOWEEN PARTY TREAT
From yellowblissroad.com
WITCH HATS!- A HALLOWEEN CAKE DECORATING TUTORIAL
From mycakeschool.com
WITCH'S HAT TREATS | EASY HALLOWEEN PARTY FOOD - MOM FOODIE
From momfoodie.com
WITCH HAT HALLOWEEN CAKE POPS RECIPE - HALLOWEEN RECIPE
From ovenglove.net
WITCH HAT CUPCAKES - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
WITCHS HAT CHOCOLATE CUPCAKES | RECIPES | RECIPE | CUPCAKE …
From pinterest.ca
WITCHES HAT CUPCAKES - ANNIE'S NOMS
From anniesnoms.com
EASY WITCH HAT COOKIES RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
WITCHES HAT CUP CAKES - VICKERY TV
From vickery.tv
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love