FRANKEN CAKES
Make these cute looking Franken cakes using candy melts and cream-filled chocolate sponge cakes. Decorate them with Betty Crocker® Cookie Icing for a perfect Halloween and fall celebration dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Line cookie sheet with waxed paper. In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Dip half of each sponge cake in melted candy; tap off excess. Place on cookie sheet. Immediately attach 1 licorice piece to each side of cake for neck bolts. Add candy sprinkles to tops of cakes for hair. Let stand until set.
- Spoon remaining melted candy into resealable food-storage plastic bag; seal bag. Cut tiny hole in corner of bag; squeeze bag to pipe eyebrows and nose onto each cake. Let stand until set. With white icing, pipe whites of eyes. Use black icing to pipe pupils of eyes, mouth and scars.
Nutrition Facts : Calories 370, Carbohydrate 66 g, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 95 mg
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