HALLOWEEN WITCH CAKE POPS
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
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
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.
SPOOKY WITCHES
Provided by Bakerella
Categories Bake Kid-Friendly Halloween Party Small Plates
Yield Makes 48 cake balls
Number Of Ingredients 13
Steps:
- To decorate
- Have the oval cake balls chilled and in the refrigerator.
- Separate the Oreos, scraping off the cream center with a table knife, so that you have 48 hat pieces; set aside.
- Melt the dark green candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.)
- When you are ready to dip, remove a few shaped cake balls at a time from the refrigerator, keeping the rest chilled.
- One at a time, dip about 1/2 inch of the tip of a lollipop stick in the melted candy coating, and insert the stick straight into the bottom of an oval-shaped cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess coating. Hold the pop over the bowl in one hand, and tap your wrist gently with your other hand. If you use the hand holding the cake pop to shake off excess coating, the force of the movement will be too strong and could cause the cake ball to loosen or fly off the lollipop stick. Tapping the wrist holding the cake pop absorbs some of the impact. The excess coating will fall off, but you will need to rotate the lollipop stick so the coating doesn't build up on one side, making it too heavy on that side. If too much coating starts to build up at the base of the stick, simply use your finger to wipe it off, spinning the lollipop stick at the same time. This can happen if the coating is too thin or too hot. It's not as hard as it sounds; it just takes a little practice.
- Before the coating sets, attach a Tic Tac in position for the nose and an Oreo cookie half on top for the hat. Attach two 1 1/2-inch licorice wheel sections on either side of the witch's head for hair. Hold them in place until the candy coating sets like glue, and place in the Styrofoam block to dry. You can add more coating on the sides to attach the pieces if the coating sets too fast.
- When the pops are dry, use a toothpick to dot a small amount of melted candy coating in position for the eyes, and attach 2 orange jimmies on each cake pop.
- To finish the hats, tear off the paper sticking out of each Hershey's Kiss, and use a toothpick to apply a small amount of coating on the center of the Oreo hat bottom. Attach the wrapped chocolate candy in place and let dry.
- Draw mouths with a black edible-ink pen, and let dry completely in the Styrofoam block.
- Tip
- The hats are delicate and may not do well if you will be transporting or wrapping them. They would be better served at a home Halloween gathering.
SPOOKY EYEBALL HALLOWEEN CAKE
Your little goblins and witches will be wide-eyed with excitement making this fun Halloween cake!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of three 8-inch round cake pans.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 1/3 cups batter in each pan.
- Bake cakes 17 to 21 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- Divide frosting into 3 small bowls (1 cup each). Stir 1/2 teaspoon different color of food color into each bowl. Fit 3 separate decorating bags with 1/2-inch round piping tip; fill each with different color frosting. Place first cake layer on plate. Using green frosting, pipe around top edge of cake layer, forming a thick frosting border. Spread additional frosting over top of cake inside frosting border. Top with second cake layer; repeat border and filling with purple frosting. Place third cake layer on top; repeat with orange frosting. Pipe remaining frosting into mounds over top of cake, alternating colors and sizes of mounds.
- Decorate as desired using candy eyeballs on frosting mounds and side of cake. Store cake covered at room temperature.
Nutrition Facts : Calories 460, Carbohydrate 59 g, Cholesterol 45 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 43 g, TransFat 0 g
WITCH'S CAULDRON HALLOWEEN CAKE POPS
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
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
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
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4/5 (9)Estimated Reading Time 5 minsServings 23
- Preheat oven to 350°. Spray a 9x13-inch baking pan with non stick cooking spray. In a medium mixing bowl add the cake mix, water, oil, lime jello and food coloring. Beat until mixed and smooth. Pour into prepared pan. Bake 34-38 minutes or until a wooden toothpick inserted into the center comes out clean. Cool in pan 15 minutes, turn onto cutting board to cool completely. Peel away brown top, sides and bottom. Crumble into large bowl, add half of the tub of frosting and form 1½-inch balls. Place on a cookie sheet lined with parchment paper. TIP: If too much frosting was added and your cake balls are a little gooey. Form them as best you can. Put them on the prepared cookie sheet and freeze them for about 15 minutes. Take out of the freezer the cake will be firm enough to tighten the ball. Roll to a tighter ball. Place in the freezer an additional 30 minutes.
- Line a cookie sheet with parchment paper. Melt black candy either in a melted pot or pour into a medium bowl, melt black candy melts on high 1 minute, stir and continue to microwave at 70% for 30 seconds. Stir until smooth. TIP: Only take a couple of cake balls out of the freezer at a time and place on prepared cookie sheet. Dip one end of the treat stick in the melted candy and press into the center of the cake ball. Once all the cake balls have a treat stick, place the cookie sheet in the refrigerator to harden (about 15 minutes).
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