JACK-O'-LANTERN CAKE
I pieced two fluted tube pan cakes together to make this gap-toothed grinner that will make the best-ever centerpiece at your Halloween party. -Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Prepare and bake cakes according to package directions using two 10-in. fluted tube pans. Invert cakes onto wire racks; cool completely. Meanwhile, tint frosting orange using red and yellow food coloring., Cut thin slice off bottom of each cake. Spread one cake bottom with frosting; press flat sides together to make a pumpkin shape. Place a foil ball in the center to support the "stem"; top with an ice cream cake cone. Frost cake with remaining frosting. , To decorate face, roll out fondant to 1/8-in. thickness; cut into desired shapes for mouth and nose. Remove tops from two Oreo cookies; cut half-circles in filling for eyes. Press cookies and fondant into frosting to make the face.
Nutrition Facts :
JACK-O'-LANTERN POPS
As soon as they see these pumpkin pops, your little ghouls' and goblins' faces will light right up. -Clara Coulson Minney, Washington Court House, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine marshmallows, butter and salt. Cook and stir over medium-low heat until melted. Remove from heat; tint orange with red and yellow food coloring. Stir in cereal. , With buttered hands, shape mixture into six pumpkins. Insert a wooden pop stick into each pumpkin., Cut chocolate Tootsie Rolls crosswise in half; press one half into the top of each for stems. Cut AirHeads into thin strips; roll between hands to form vines. Press vines into pumpkins near stem. For leaves, roll out green Tootsie Rolls on waxed paper to 1/8-in. thickness. With kitchen scissors, cut out leaves and attach to vines., Add Jack-o'-lantern faces using decorating gel or additional Tootsie Roll cutouts made with yellow and chocolate Tootsie Rolls.
Nutrition Facts : Calories 310 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 385mg sodium, Carbohydrate 64g carbohydrate (30g sugars, Fiber 0 fiber), Protein 3g protein.
JACK-O'-LANTERN CAKE POPS RECIPE - (3.8/5)
Provided by RJamoralin
Number Of Ingredients 8
Steps:
- Heat oven to 350 F. Bake cake as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well with spoon. Roll cake mixture into 1-inch balls; place on cooke sheet. Freeze about 15 minutes or until firm. Refrigerate to keep chilled. In medium microwavable bowl, microwave candy coating on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Remove a few cake balls from the refrigerator at a time so the rest remain chilled. Dip tip of 1 lollipop stick about 1/2 inch into candy coating and insert stick straight into 1 cake ball no more than halfway. Dip cake pop into melted coating; immediately insert mint on tip for pumpkin stem. Hold candy in place until set, 1 to 2 minutes. (Reheat coating in microwave if it is too thick to coat.) Carefully insert stick into Styrofoam block. Repeat steps with remaining cake balls. Using decorating pen, draw jack-o'-lantern face on each pumpkin.
JACK-O'-LANTERN CAKE
For Halloween fun, bake this adorable Jack-o'-Lantern Cake. Everyone will wonder how you did that!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h30m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Grease and flour 2-quart round casserole or 2 1/2-quart ovenproof bowl. Make 1 box cake batter as directed on box. Pour into casserole.
- Bake 1 hour 5 minutes to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove cake from casserole; place rounded side up on cooling rack. Cool completely, about 1 hour. Make, bake and cool remaining cake mix using same casserole or bowl.
- With sharp knife, carefully slice piece from top of each cake to make flat surface where cakes will be placed together to form pumpkin shape. (Cake scraps can be saved and added to another recipe such as pudding or trifle if desired.)
- In medium bowl, place frosting; tint with 9 drops yellow and 6 drops red food color to make orange frosting. On plate, place 1 cake, rounded side down. Spread 2/3 cup of the orange frosting over cake almost to edge. Place second cake, rounded side up, on frosted cake to make round shape. Spread a thin layer of frosting over entire cake to seal in crumbs. For easier handling, refrigerate or freeze cake 30 to 60 minutes. Frost entire cake with remaining orange frosting.
- Trim ice-cream cone to desired height for stem; place upside down on cake. Cut out eyes, nose, mouth, vines and leaves from fruit snack rolls. Place on frosted cake to form face. Store tightly covered.
Nutrition Facts : Calories 380, Carbohydrate 54 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 390 mg, Sugar 36 g, TransFat 2 g
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