Best Witch Cake Recipes

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WITCH CAULDRON CAKE



Witch Cauldron Cake image

Provided by Food Network

Categories     dessert

Time 8h45m

Yield 24 servings

Number Of Ingredients 47

2 1/2 cups granulated sugar
1 cup vegetable oil
3 large eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
One 15-ounce can solid-pack pumpkin
Nonstick cooking spray, for the pan
2 1/2 cups granulated sugar
1 cup vegetable oil
3 large eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
One 15-ounce can solid-pack pumpkin
Nonstick cooking spray, for the pan
1 pound unsalted butter, softened
2 pounds confectioners' sugar
Milk or cream, to thin
2 teaspoons vanilla extract
2 teaspoons neon green gel food color
1 pound unsalted butter, softened
1 cup unsweetened dark cocoa powder
2 pounds confectioners' sugar
Milk or cream, to thin
2 teaspoons vanilla extract
2 teaspoons black gel food color
1 pound light green candy-coated chocolate ball-shaped candies
1/2 cup light green sugar pearls
6 ounces purple candy melting wafers
6 ounces orange candy melting wafers
3 large pretzel rods
1 tablespoon black confetti sprinkles
1 licorice lace (12-inch length)
10 chocolate candy chews
12 ounces black candy melting wafers
1 sugar ice cream cone
1 pizzelle cookie
3 ounces yellow fruity sour laces
2 ounces yellow candy melting wafers
1 orange fruity sour lace

Steps:

  • For the bottom cake: Preheat the oven to 350 degrees F.
  • In a large mixing bowl, combine granulated sugar and oil until blended. Add eggs one at a time, beating well after each addition. In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt and cloves. Add to egg mixture alternating with pumpkin, beating well after each addition.
  • Evenly coat a 10-inch fluted tube pan with nonstick cooking spray. Fill pan three-quarters full with cake batter. Bake until a toothpick inserted in the center comes out clean, 60 to 65 minutes. Let cool 10 minutes before turning out onto a wire rack. Remove pan and let cake cool completely.
  • For the top cake: When the tube pan has completely cooled, repeat making the cake batter, baking and cooling a second cake. Trim the bottom of each cake flat.
  • For the green buttercream: In the bowl of an electric mixer, combine the butter and confectioners' sugar. Mix on low speed until crumbly. Add milk or cream a little at a time while mixing on low speed until mixture is of spreading consistency. Increase speed to high and whip until fluffy, about 3 minutes. Add vanilla extract and food color. Beat until the buttercream is consistently green with no white streaks remaining.
  • Place a bundt cake cut-side up on a cake board or serving plate. Place 1 cup of green buttercream on top of the cake and spread evenly. Top with the second cake cut-side down. Press gently to adhere. Cover remaining green buttercream with a damp towel so it doesn't dry out.
  • For the black chocolate buttercream: In the bowl of an electric mixer, combine the butter, confectioners' sugar and dark cocoa powder. Mix on low speed until crumbly. Add milk or cream a little at a time while mixing on low speed until mixture is of spreading consistency. Increase speed to high and whip until fluffy, about 3 minutes. Add vanilla extract and food color. Beat until the buttercream is consistently black with no white streaks remaining.
  • Frost the entire cake with dark chocolate buttercream. Spread as evenly as possible. Use a folded 6-inch square piece of parchment paper to smooth the buttercream on the sides of the cake. Hold the paper with both hands and place the edge at the bottom of the cake and smooth upward into a round shape. Use fresh parchment squares as needed. Transfer to the refrigerator and let chill until firm, about 20 minutes. Transfer the remaining black buttercream to a piping bag fitted with a small star tip (#14). Set aside for later use.
  • For the decorations: Remove the cake from the refrigerator and fill the middle with green buttercream. Add additional green buttercream to the top of the cake and spread some over one side, as if the buttercream is cascading off the side of the cauldron. Immediately cover the green buttercream with the green ball-shaped candies. Add the green sugar pearls and allow them to fall into the cracks between the larger ball-shaped candies. Transfer the cake to the refrigerator and chill until firm, about 20 minutes.
  • To make the witch legs: Melt the purple candy wafers and orange candy wafers in separate bowls according to the package directions. Using a serrated knife, gently trim away 1/8 inch from one end of two pretzel rods. Place toothpicks in the ends of the pretzels; press in firmly to secure. Hold one pretzel rod by the toothpick end and dip it into the orange melted candy. Use a spoon to help cover it completely. Allow excess to drip back into the bowl. Insert the toothpick end upright into Styrofoam and let stand until set. Repeat process with the purple melted candy. Use leftover orange melted candy to adhere black confetti sprinkles on the orange leg to create "polka dots." Wind the licorice lace around the purple pretzel rod; adhere at each end using leftover purple melted candy. Let stand until set.
  • Knead together five chocolate candy chews using the heat of your hands to soften the candy (stale chews will be tough, and can be microwaved for 5 seconds to make pliable). Using your fingers, manipulate the chocolate mass into a witch shoe shape with curled toes. Repeat with the remaining chocolate candy chews to make a second shoe.
  • Trim away the ends of the toothpicks in the dipped pretzel rods to approximately 1/2 inch. Place a dot of leftover melted candy on each toothpick stub; press a shaped chocolate shoe onto each toothpick. Chill until the candy is set, about 10 minutes. Heat the black candy melting wafers until melted and smooth, according to the package directions. Dip the shoe ends of the witch legs in the black candy; remove to a parchment-lined sheet pan. Allow the candy to stand until set, about 20 minutes.
  • To make the witch hat: Use a small paring knife or a kitchen-dedicated X-Acto knife to trim away the pointed end of the sugar cone; cut diagonally using sawing motions until the end can be snapped off. Dip the pointed end in leftover melted candy and attach angled downward to the cone (creating the "crook" in the witch hat). Let stand until set. Dip the large end of the cone in leftover melted candy and center on the pizzelle cookie; let stand until set. When the two pieces are well adhered together, dip it in black melted candy, using a spoon to coat entirely. Allow the candy to set, about 15 minutes.
  • To make the witch broom: Gather together the yellow fruity sour laces and trim them to approximately 4 to 5 inches in length using a pair of kitchen-dedicated scissors. Lay the pieces on a parchment-lined baking sheet.
  • Melt the yellow candy wafers according to the package directions. Dip the end of the remaining pretzel rod into the yellow candy and place the dipped end onto the fruit laces. Use extra yellow melted candy to adhere the strands together. Wind an orange fruit lace around the yellow fruit laces toward the pretzel end of the broomstick.
  • To decorate: Remove the cauldron cake from the refrigerator and use the reserved black chocolate buttercream to pipe witchy swirls along the bottom edge of the cauldron. Insert the leg pieces upright into the top of the cake near one edge of the cake. Place the broom into the cake slightly off center with the bristles pointing upright. Pipe leftover buttercream on the bottom of the witch hat and adhere to the top edge of the cake, opposite of the legs and broom.
  • Allow the cake to come to room temperature before serving.

HALLOWEEN WITCH CAKE POPS



Halloween Witch Cake Pops image

Get creative with these cute witch cake pops for your Halloween party. The delicious bites of Betty Crocker™ Super Moist™ cake mix and Whipped cream cheese frosting are decorated with Bugles®, Fruit by the Foot®, Fruity Cheerios® and other candies!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 72

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup Betty Crocker™ Whipped cream cheese frosting (from 12-oz container)
4 cups green candy melts
3 tablespoons shortening
2 cups black candy melts
72 paper lollipop sticks
Block of plastic foam
36 creme-filled chocolate sandwich cookies
72 Bugles® original flavor snacks
1 roll Betty Crocker™ Fruit by the Foot™ strawberry chewy fruit snack (from 4.5-oz box), cut into 72 (2x1/4-inch) pieces
72 pieces yellow Fruity Cheerios™ cereal (1/3 cup)
Bite-size red licorice candy strips (from 4-oz bag)

Steps:

  • Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Crumble into bowl. Add frosting. Shape into 1-inch balls; place on waxed paper-lined cookie sheet. Freeze until firm; keep refrigerated. In microwavable bowl, microwave green candy melts and 2 tablespoons of the shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Repeat with black candy melts and remaining shortening. Dip tip of each lollipop stick about 1/2 inch into melted green candy and insert stick into cake ball no more than halfway. Place on cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake balls into melted green candy; tap off excess. Poke opposite end of stick into foam block.
  • Twist sandwich cookies; remove creme filling. Dip cookies in melted black candy; let set on waxed paper-lined cookie sheet. Dip Bugles into black candy; place in center of each cookie. Let set. Wrap fruit snack piece around each Bugle. Use black candy to attach cereal piece to fruit snack for buckle. Use green candy to attach licorice to cake pop for hair. Use black candy to attach hat to top of cake pop, and pipe eyes and mouth on cake pop.

Nutrition Facts : Calories 170, Carbohydrate 22 g, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 105 mg

WITCH'S CAULDRON HALLOWEEN CAKE POPS



Witch's Cauldron Halloween Cake Pops image

These witch's cauldron cake pops make for tasty Halloween dessert treats - made with Betty Crocker™ Super Moist™ dark chocolate cake mix and Rich & Creamy frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 35

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ dark chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 1-lb container)
4 1/2 cups black candy melts
6 teaspoons shortening
1 cup green candy melts
35 paper lollipop sticks
Black string licorice, cut into 35 (2-inch) pieces
Block of plastic foam

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 2-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
  • In medium microwavable bowl, microwave black candy melts and 4 teaspoons of the shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Repeat with green candy melts and remaining 2 teaspoons shortening. Dip tip of 1 lollipop stick about 1/2 inch into melted black candy and insert stick into 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake balls in black candy (do not tap off excess). Place cake balls, tops down, on cookie sheet. Let stand until set.
  • Spoon green candy onto flat side of each cake ball. Immediately attach licorice to look like handle. Poke opposite end of stick into foam block. Let stand until set.

Nutrition Facts : Calories 290, Carbohydrate 37 g, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 190 mg

WITCH HAT HALLOWEEN CAKE POPS



Witch Hat Halloween Cake Pops image

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

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup Betty Crocker™ Rich & Creamy chocolate frosting
4 cups dark cocoa candy melts
2 tablespoons shortening
36 Oreo chocolate creme sandwich cookies
72 paper lollipop sticks
Block of plastic foam
6 Betty Crocker™ Fruit Roll-Ups®, cut into 1/2-inch strips
72 candy-coated chocolate candies

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

HALLOWEEN WITCH CAKE



Halloween Witch Cake image

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

3/4 cup butter, softened
2-1/2 cups packed brown sugar
4 large eggs, room temperature
6 ounces semisweet chocolate, melted and cooled
3 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking soda
1 teaspoon salt
1-1/2 cups sour cream
1-1/2 cups water
FROSTING:
1-1/4 cups butter, softened
10 cups confectioners' sugar
3 teaspoons vanilla extract
1/4 teaspoon salt
1/2 to 2/3 cup 2% milk
Green and black gel food coloring
4 ounces black candy coating disks, melted
Assorted black sprinkles, sanding sugar and pearls

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'S HAT CAKE



Witch's Hat Cake image

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

1 package chocolate cake mix (regular size)
1 can (12 ounces) whipped vanilla frosting
3 tablespoons dark baking cocoa
8 drops green food coloring, optional
ASSORTED CANDIES: Large marshmallow, 2 brown M&M's, 1 spearmint leaf, one 6-inch piece red shoestring licorice and a burnt peanut

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 :

CRASH-LANDING WITCH CAKE



Crash-Landing Witch Cake image

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 12

Number Of Ingredients 18

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard covered with wrapping paper and plastic food wrap or foil
1 container Betty Crocker™ Whipped fluffy white frosting
20 drops orange gel food color
1 tablespoon black coarse sugar
4 small (1-inch) chewy chocolate candies, unwrapped
1 orange and green striped hard candy stick, cut in half
3 thin chocolate wafer cookies, coarsely crushed
1 strip rainbow-berry flavor sweet-sour chewy licorice
2 large marshmallows
1 roll Betty Crocker™ Fruit Roll-Ups® punch berry chewy fruit snack (from 5-oz box)
1 green licorice stick, cut into 1-inch pieces
2 miniature semisweet chocolate chips
5 brown candy sprinkles
1/2 roll Betty Crocker™ Fruit Roll-Ups® green chewy fruit snack (from 5-oz box)
1 chocolate licorice stick, cut in half
9 candy pumpkins

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 BALLS



Halloween Witch Cake Balls image

Looking for a creative dessert? Then check out this witch shaped cake balls made using Betty Crocker™ Super Moist™ chocolate fudge cake mix and frosting - perfect to serve at Halloween.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 12

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container (1 lb) Betty Crocker™ Rich & Creamy chocolate frosting
8 oz dark cocoa candy melts or coating wafers
12 sugar-style ice cream cones with pointed ends
Assorted Halloween candy sprinkles or nonpareils
12 thin chocolate wafer cookies
1 bag (16 oz) green or dark green candy melts or coating wafers
1 tube (4.25 oz) Betty Crocker™ green decorating icing
4 pull-and-peel black or red licorice twists, separated, cut into 2 1/2-inch pieces
24 candy-coated chocolate candies
12 pieces candy corn

Steps:

  • Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool 10 minutes; remove cake from pan to cooling rack. Cool 15 minutes.
  • Line cookie sheet with waxed paper. In large bowl, crumble cake. Add chocolate frosting; mix well with back of spoon. Use ice cream scoop to scoop cake mixture into 2 1/2-inch balls onto cookie sheet. Freeze about 15 minutes or until firm. Refrigerate to keep chilled.
  • In medium microwavable bowl, microwave dark cocoa candy melts uncovered on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Using small food-safe brush, brush melted chocolate coating over each ice cream cone to coat completely; decorate as desired with sprinkles before coating hardens. Dip open end of each ice cream cone into remaining melted chocolate coating; place dipped end of each cone onto a chocolate wafer cookie, pressing lightly, to form hat and brim. Let stand until set.
  • In medium microwavable bowl, microwave green candy melts uncovered on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Place 1 cake ball on a fork; dip cake ball into melted green coating to cover. Gently tap off any excess coating. Place coated ball on cookie sheet; top with 1 chocolate-coated cone hat, pressing gently. Repeat with remaining cake balls and cone hats. Let stand until set.
  • Squeeze icing from tube onto bottom edge of each chocolate wafer cookie; attach licorice pieces with icing to form hair (about 12 pieces licorice per cake ball). Use icing to attach 2 chocolate candies in front of each ball for eyes and 1 piece candy corn for nose.

Nutrition Facts : Calories 792, Carbohydrate 115 g, Fat 7, Fiber 3 g, Protein 6 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 546 mg

SCARY WITCH CAKE



Scary Witch Cake image

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

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1/3 cup Betty Crocker™ Autumn Sprinkles decorating decors
1 container Betty Crocker™ Rich & Creamy vanilla frosting
1/8 teaspoon plus 8 drops green food color
1 waffle cone
Betty Crocker™ Easy Flow black decorating icing (from 6.4-oz can)
Assorted large gumdrops
2 pieces candy corn

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 CAKE



Witch Cake image

Surprise everyone at your upcoming Halloween party with this Witch Cake from My Food and Family! This compilation of cupcakes gets disguised by deliciously creamy frosting, creating a Witch Cake everyone will love.

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield Makes 24 servings, one cupcake each.

Number Of Ingredients 11

1 (2-layer size) yellow cake mix
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
1 tsp. vanilla
8 drops green food coloring
1 pkg. (16 oz.) powdered sugar, sifted (4 to 4-1/2 cups)
1 tube (0.75 oz.) black decorating gel
12 thin vanilla creme-filled chocolate sandwich cookies, divided
3 JET-PUFFED Miniature Marshmallows
4 pieces black string licorice (2 inches each)

Steps:

  • Prepare cake batter as directed on package. Add dry pudding mix; mix well. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Remove to wire racks; cool completely.
  • Beat cream cheese, butter, vanilla and food coloring in medium bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating well after each addition.
  • Arrange cupcakes on large serving platter or tray to resemble a witch's head as shown in diagram. Spread with frosting. Use decorating gel to outline the mouth and hat on the cupcakes. Finely crush 11 of the cookies; sprinkle inside mouth and hat. Cut remaining cookie crosswise in half; place on cupcakes for eyes. Place marshmallows in mouth for teeth. Arrange licorice to resemble eyebrows and nose. Store in refrigerator.

Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 0.5837 g, Sugar 0 g, Protein 2 g

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