Halloween Witch Cake Recipes

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.

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.

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.

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.

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.