Dinosaur Spikes Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8- or 9-inch round cake pans with baking spray with flour. Make and bake cake mix as directed on box, using 1 cup water, the oil and eggs. Cool 10 minutes. Remove from pans to cooking racks. Cool completely, about 1 hour. Refrigerate or freeze 30 to 60 minutes for easier handling.
• For body, cut 1-inch slice from edge of one cake. From cut edge, cut out small inverted U-shape piece. Place body on tray. From remaining cake, cut head and tail. Arrange head and tail pieces next to body. Template can be found under the Tips below.
• Spoon frosting into large bowl. Stir in enough food color until desired green color. Spread thin layer of frosting over cake pieces to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting.
• Frost cake pieces with remaining frosting. Use milk chocolate candies for spikes along back of dinosaur. Decorate body with assorted candies. Use 2 candy-coated chocolate candies for eyes and white decorator icing to make centers of eyes and teeth. Store loosely covered.

Steps:

• LIne a baking sheet with foil; set aside.
• Heat the almond bark in a heavy medium saucepan over low heat, stirring constantly until candy is melted and smooth. Remove from pan.
• Pour mixture onto the prepared baking sheet. Spread to a rectangle about 10" long and 8" wide. Sprinkle with the crushed candies and nuts. Gently press candy and nuts into the mixture. Chill candy 30 minutes or until firm. Use foil to lift firm candy from the pan; carefully break candy into pointed pieces. Store, tightly covered, up to 2 weeks.
• Makes 18 ounces(16 servings).