1 Pkg. (2-layer) cake mix, any flavor
1 Can white icing (any brand is fine)
Few drops each: green, red and yellow food coloring
1 Ice Cream Cone
Prepare cake batter and bake in a 12-cup fluted tube pan as directed on package. Cool in pan 20 min. Invert cake onto wire rack; remove pan. Cool cake completely. Meanwhile, stir can of icing until smooth. Remove 1/2 cup of the frosting; place in small bowl. Add green food coloring; stir until well blended. Spread half of the green frosting onto outside of ice cream cone; set aside. Cover and reserve remaining green frosting for later use. Add red and yellow food colorings to remaining white frosting to tint it orange. Spread onto cake to resemble pumpkin. Invert ice cream cone in hole in top of cake for the pumpkin’s stem. Place the remaining green frosting in a zip-loc bag. Snip off a tiny piece of the corner tip. Pipe the reserved green frosting in vertical lines down side of cake.
On to another great (and easy!) Halloween treat. One everyone is sure to love these!
10 squares White Chocolate bark or Semi-Sweet Baking Chocolate
1 pkg. Nutter Butters cookies
Black cake decorating gel
Microwave chocolate in small microwavable bowl on High 1-1/2 min., stirring after 45 seconds. Stir until chocolate is completely melted. Coat cookies with melted chocolate. Place on sheet of wax paper, then decorate as desired (I decorate mine with just 2 eyes and a mouth).
Let stand until chocolate is set.
On to my last Halloween treat. I couldn’t resist sharing this one since we are on Conversations With a Cupcake! This one is great for a child’s class party at school or if you are having a Halloween party at church or your house. It’s always a bit hit with the kids!
Jack-O-Lantern Cupcake Cake
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) Vanilla Flavor Instant Pudding
1-2 Cans white cake frosting (whatever brand you prefer)
4 drops yellow food coloring
1 drop red food coloring
1 Tbsp. green colored sugar
5 OREO Chocolate Sandwich Cookies, divided
2 JET-PUFFED Miniature Marshmallows, cut in half
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.
Place frosting in a med. Size bowl and stir in food coloring.
Arrange cupcakes on large serving platter or tray to resemble a stemmed pumpkin. Start with making a circle with 8 cupcakes. Place 2 cupcakes in the middle of the circle. Make a larger circle around the 1st circle using 12 cupcakes, leaving 2 cupcakes to make the stem at the top (See picture for guidance). Spread with frosting. Use colored sugar to fill in the stem.
Add 2 of the cookies for the jack-o’-lantern’s eyes. Crush remaining 3 cookies; sprinkle over cake for the mouth. Arrange marshmallow halves in mouth for teeth. Store in refrigerator until ready to serve.