Sugar Witchs Hat Recipes

WITCH HAT CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with 12 paper liners.
• Heat the milk in a small saucepan to just below a simmer. Pour over the cocoa powder in a large bowl and whisk until smooth. Let cool slightly. Stir together the flour, baking soda and salt in a small bowl and set aside.
• Whisk the sugar, oil, egg and vanilla into the cooled cocoa mixture until smooth. Add the flour mixture and whisk just until smooth. Divide the mixture among the paper liners. Bake until a tester inserted in the centers comes out clean, 20 to 23 minutes. Cool in the pan for a few minutes, then transfer the cupcakes to a wire rack to cool completely.
• For the frosting: Put the chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring well with a rubber spatula between each, until completely melted and smooth. Cool slightly.
• Beat the butter on medium high speed with an electric mixer fitted with the paddle attachment until light and smooth, about 1 minute. Add the cooled chocolate and beat until combined. Add the confectioners' sugar and cocoa and beat on low to combine. Add 1 tablespoon milk and the vanilla. Beat on high until light and fluffy, adding the last tablespoon of milk, if needed, to make a smooth, pipeable frosting. Starting with about 1/8 teaspoon, beat in black gel coloring to tint the frosting nearly black (you may need up to 1 teaspoon total).
• For assembly: Line a baking sheet with parchment and clear space in your refrigerator or freezer to accommodate the level pan. Combine the chocolate chips and coconut oil in a medium microwave-safe bowl and heat in 30-second intervals, stirring well between each, until completely melted and smooth. Let cool slightly. While the chocolate cools, use a paring knife to gently saw off the tip of each ice cream cone (about 3/4 inch) at an angle to make the bent tips of the hats.
• Use a small spoon to coat the cut end of a cone with melted chocolate and lay it flat on the prepared baking sheet. Attach the tip piece at an angle so it looks like the point of the hat is bent and paint with a little more chocolate to seal the two pieces together. Repeat with the remaining cones and refrigerate or freeze until set, 5 to 10 minutes.
• Once the cones are fused together, pour the sprinkles into a shallow bowl or small sheet pan. Working one at a time, lightly coat the cones in melted chocolate and roll in the sprinkles. Set upright on the lined baking sheet. Refrigerate the cones until set, 5 to 10 minutes.
• Put the frosting in a piping bag fitted with a large star tip. Pipe a round of frosting in the center of each cupcake and press on a hat to adhere. Cut the sour belts to wrap around the base of the hats about 1/2 inch from the bottom. Use a little frosting to adhere the ends to the hat, if needed. Pipe frosting around the perimeter of the cupcakes to make a brim for each hat. Stick a yellow candy on each sour belt to make a hat buckle, gently pressing it into the frosting so it sticks.

SUGAR WITCH'S HAT

Steps:

• Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat. Insert a candy thermometer and cook the sugar mixture until it reaches 320 degrees F. Remove from the heat and carefully divide the cooked sugar between 2 medium-size microwaveable glass bowls. If you leave the sugar in the pan, the sugar will continue to cook and turn dark brown. A glass bowl will hold the temperature of the sugar. I put a towel under the bowl to keep the bowl from tipping over and to protect my hands from the heat of the glass. (The sugar will stay liquid enough to work with easily for about 10 minutes; after that it will start to thicken. If this happens before you are finished, just pop the bowl in the microwave for 3 to 5 minutes, until the sugar is liquid enough to work with once again.) Add a few drops of orange food coloring to 1 bowl and mix with a wooden skewer. Add a few drops of black food coloring to the other bowl and mix with a wooden skewer.
• To make the brim: Trace a large circle onto a piece of parchment paper. Turn over the paper and give it a light coating of vegetable cooking spray. Dip the tines of a fork into the hot orange sugar. Carefully but quickly wave the fork over the inside of the circle, allowing the sugar to drip off the fork in long, thin strands. Try to distribute the strands evenly around the side of the circle, making sure to come all the way to the edges of the brim. Then dip the tines of the fork into the hot black sugar. Repeat the process. You will be able to see the paper through the sugar but you want to make this layer thick. Set aside to cool, about 5 minutes.
• To make the cone of the hat: Wash, dry, and lightly but thoroughly spray the clean, dry mold with the baking spray, wiping out excess with a paper towel. Dip the tines of a fork into the hot orange sugar. Carefully but quickly wave the fork over the outside of the mold, allowing the sugar to drip off the fork in long, thin strands. Try to distribute the strands evenly around the side of the mold, making sure to come all the way to the top and the brim. Then dip the tines of the fork into the hot black sugar. Repeat the process. You should still be able to see the mold through the sugar. Make a nice thick layer of sugar so the hat will be sturdy. Set aside to cool, about 5 minutes.
• To unmold, place your hands on the inside of the mold and let your fingers gently pull or slide the sugar loose from the side of the mold. You will need to apply this gentle pressure all around the inside. Keep moving the sugar as it cools. This will keep it from resticking but you need to wait until the sugar has cooled. Once the sugar has released from the mold, carefully lift it out and place it over the brim. If the sugar is still too warm, the hat may begin to collapse. That is why it is a good idea to release the sugar from the mold but leave it in the mold until it has cooled completely. (At this stage, the cage can be stored, right side up, in an airtight container in a cool, dry place for 1 to 2 days.)
• Carefully remove the parchment paper from the brim. You should be able to pull it out from under the brim. Do not worry if the brim cracks or breaks. You can use a blow torch to melt the sugar back into place. Carefully lift the cone of the hat and center it on top of the brim.
• I used a special Croquembouche mold to make my Witch's Hat because it is exactly the right shape. You do not need to buy this expensive mold to make your decoration. Use any metal or ceramic shape, preferably one that does not have outside handles or seams.
• Remember you are working with hot sugar so be sure to have a bowl of cold water ready in case you get any of it on your skin. It is best to work with sugar on a dry day, as the humidity will melt the sugar. To be on the safe side, make your sugar decoration no more than one to two hours before you are ready to serve them.

WITCH'S HAT CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with paper liners.
• Whisk the flour, baking powder and salt together in a medium bowl.
• In a mixer fitted with the paddle attachment, beat the butter and granulated sugar together on medium-high speed until light and fluffy, 1 to 2 minutes. Scrape in the seeds of the vanilla bean and mix to combine. Add the eggs one a time, beating well in between each addition and scraping down the sides of the bowl. Turn the speed to medium and add half of the flour mixture, the milk and then the remainder of the flour mixture, beating in between additions. Do not overmix. Scoop the batter into the lined cupcake pan, using an ice-cream scoop and filling each cup about two-thirds of the way.
• Bake, rotating the pan halfway through, until the cupcakes are golden and a tester inserted into the center of a cupcake comes out clean, about 20 minutes. Remove the pan to a rack, cool 5 minutes, and then remove the cupcakes to the rack to cool completely.
• For the buttercream frosting: Sift the confectioners' sugar into a medium bowl. In a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth and light, about 1 minute. Add 5 1/2 cups of the confectioners' sugar and mix on low to combine. Add the vanilla, increase the speed to high and beat until light and fluffy, about 1 to 2 minutes. (Add up to 1/2 cup more confectioners' sugar, depending on how stiff you want the frosting.)
• For the decoration: Use a cupcake corer to hollow out the center of each cupcake saving the tops, then fill with a candy ball. Slice the top off of the plug you removed from the cupcake and place back in the hole to seal in the candy ball. Use a couple of drops of purple food coloring to dye three-quarters of your frosting. Fill a pastry bag fitted with a large star tip with the frosting. Dye the remaining frosting with green food coloring and add to a small pastry bag or resealable plastic bag with just a tiny bit of the tip snipped off. Pipe a swirl of purple frosting to cover the top of each cupcake. Place a chocolate wafer cookie on top of each. Using a dab of frosting, wrap the candy belt around the edge of the ice-cream cone. Attach the cone upside-down on top of the cookie, using a bit of frosting to form a hat. Use another dab of frosting to attach the candy-coated chocolates in front for a buckle.

SUGAR WITCH'S HAT

Steps:

• Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat. Insert a candy thermometer and cook the sugar mixture until it reaches 320 degrees F. Remove from the heat and carefully divide the cooked sugar between 2 medium-size microwaveable glass bowls. If you leave the sugar in the pan, the sugar will continue to cook and turn dark brown. A glass bowl will hold the temperature of the sugar. I put a towel under the bowl to keep the bowl from tipping over and to protect my hands from the heat of the glass. (The sugar will stay liquid enough to work with easily for about 10 minutes; after that it will start to thicken. If this happens before you are finished, just pop the bowl in the microwave for 3 to 5 minutes, until the sugar is liquid enough to work with once again.) Add a few drops of orange food coloring to 1 bowl and mix with a wooden skewer. Add a few drops of black food coloring to the other bowl and mix with a wooden skewer.
• To make the brim: Trace a large circle onto a piece of parchment paper. Turn over the paper and give it a light coating of vegetable cooking spray. Dip the tines of a fork into the hot orange sugar. Carefully but quickly wave the fork over the inside of the circle, allowing the sugar to drip off the fork in long, thin strands. Try to distribute the strands evenly around the side of the circle, making sure to come all the way to the edges of the brim. Then dip the tines of the fork into the hot black sugar. Repeat the process. You will be able to see the paper through the sugar but you want to make this layer thick. Set aside to cool, about 5 minutes.
• To make the cone of the hat: Wash, dry, and lightly but thoroughly spray the clean, dry mold with the baking spray, wiping out excess with a paper towel. Dip the tines of a fork into the hot orange sugar. Carefully but quickly wave the fork over the outside of the mold, allowing the sugar to drip off the fork in long, thin strands. Try to distribute the strands evenly around the side of the mold, making sure to come all the way to the top and the brim. Then dip the tines of the fork into the hot black sugar. Repeat the process. You should still be able to see the mold through the sugar. Make a nice thick layer of sugar so the hat will be sturdy. Set aside to cool, about 5 minutes.
• To unmold, place your hands on the inside of the mold and let your fingers gently pull or slide the sugar loose from the side of the mold. You will need to apply this gentle pressure all around the inside. Keep moving the sugar as it cools. This will keep it from resticking but you need to wait until the sugar has cooled. Once the sugar has released from the mold, carefully lift it out and place it over the brim. If the sugar is still too warm, the hat may begin to collapse. That is why it is a good idea to release the sugar from the mold but leave it in the mold until it has cooled completely. (At this stage, the cage can be stored, right side up, in an airtight container in a cool, dry place for 1 to 2 days.)
• Carefully remove the parchment paper from the brim. You should be able to pull it out from under the brim. Do not worry if the brim cracks or breaks. You can use a blow torch to melt the sugar back into place. Carefully lift the cone of the hat and center it on top of the brim.
• I used a special Croquembouche mold to make my Witch's Hat because it is exactly the right shape. You do not need to buy this expensive mold to make your decoration. Use any metal or ceramic shape, preferably one that does not have outside handles or seams.
• Remember you are working with hot sugar so be sure to have a bowl of cold water ready in case you get any of it on your skin. It is best to work with sugar on a dry day, as the humidity will melt the sugar. To be on the safe side, make your sugar decoration no more than one to two hours before you are ready to serve them.

CRISPY TREAT WITCH'S HAT

Steps:

• Melt 9 tablespoons of the butter in a large pot over low heat. Add 3 packages marshmallows and heat, stirring, until completely melted. Add the chocolate-flavored rice cereal and stir until well coated. The mixture will look very white because of the melted marshmallow; that's okay because the color will fade. You can add a dash of cocoa powder to deepen the color if you'd like.
• For the hat base: Grease a large piece of parchment with butter. Oil your hands so the cereal doesn't stick, then remove about a quarter of the cereal mixture. Press and mold the mixture on the greased parchment to create a 10-inch flat circle.
• For the hat: Build the remaining cereal mixture into a cone with a 6-inch-wide base. Set the cone on top of the hat base. Shape bends and divots into the cone to make a realistic looking hat.
• Melt the remaining 3 tablespoons butter in a saucepan over low heat. Add the remaining package of marshmallows and heat, stirring, until melted. Stir in the plain rice cereal until well coated. Grease a small bowl with butter and transfer 1/2 cup of the cereal mixture to the bowl. Set aside.
• For the hatband: Add a few drops of green gel food coloring to the rest of the cereal mixture in the saucepan and mix well until the color is even. Using the green batch, create a 3-inch-wide band or strip to wrap around the entire base of the cone.
• For the buckle: Dust the reserved batch of cereal mixture with edible gold powder and shape into a square buckle. Press the buckle onto the base of the hatband. If the mixture doesn't hold its shape, let it set for 10 minutes to stiffen.

HALLOWEEN WITCH HATS

Steps:

• Cover the top of a 10-in. fluted tube pan with a double layer of heavy-duty aluminum foil. Using a skewer or paring knife, poke 12 holes in the foil, making one hole in the center and eleven holes around it, about 2-1/2 in. apart. Gently insert a cone in each hole, leaving the top 1 in. of cone above the foil., Prepare cake batter according to package directions. Spoon 1 tablespoon plus 1 teaspoon batter into each cone. Bake at 350° for 14-16 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack., Repeat with remaining cones and additional batter. Use remaining batter to bake cupcakes., Spread 1 teaspoon chocolate frosting onto the center of each chocolate wafer. Top with cone, cake side down., In a large bowl, beat vanilla frosting and food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #45 round tip. Fill bag with orange frosting. Pipe around cone rims; attach candies for buckles. Frost cupcakes with remaining frosting; sprinkle with nonpareils.