adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Crash-Landing Witch Cake
Crash-Landing Witch Cake
0 Likes
Prep Time:
1 hour
Total Time:
2 hours 55 minutes
Spooky Chocolate Halloween Cake.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • Tray or cardboard covered with wrapping paper and plastic food wrap or foil
  • 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 20 drops orange gel food color
  • 1 tablespoon black coarse sugar
  • 4 small (1-inch) chewy chocolate candies, unwrapped
  • 1 orange and green striped hard candy stick, cut in half
  • 3 thin chocolate wafer cookies, coarsely crushed
  • 1 strip rainbow-berry flavor sweet-sour chewy licorice
  • 2 large marshmallows
  • 1 roll Betty Crocker™ Fruit Roll-Ups® punch berry chewy fruit snack (from 5-oz box)
  • 1 green licorice stick, cut into 1-inch pieces
  • 2 miniature semisweet chocolate chips
  • 5 brown candy sprinkles
  • 1/2 roll Betty Crocker™ Fruit Roll-Ups® green chewy fruit snack (from 5-oz box)
  • 1 chocolate licorice stick, cut in half
  • 9 candy pumpkins
Instructions:
  • Preheat the oven to 325°F. Grease two 8-inch round cake pans with shortening and dust with flour (avoid using cooking spray). Lightly grease two muffin cups in a mini muffin pan.
  • Prepare cake batter according to the instructions on the box. Fill two mini muffin cups two-thirds full and pour the remaining batter into round pans. Bake the cupcakes for 11 to 14 minutes and the round cakes for 29 to 34 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then remove the cakes from the muffin cups and pans and place them rounded side up on cooling racks. Let them cool completely for about 1 hour. Trim off any rounded tops if needed.
  • Set aside 2 tablespoons of the frosting in a small bowl. In a medium bowl, mix in the orange gel food color with the rest of the frosting until it is smooth.
  • Start by placing one cake layer with its rounded side down onto a serving plate. Then spread 1/2 cup of the frosting evenly over the cake layer, leaving a 1/4 inch border around the edge. Next, carefully place the second layer on top, rounded side up, and proceed to frost the entire cake with the remaining frosting.
  • Cutting a mini cupcake in half at an angle, press it into the cake to create the witch's behind. Frost with the reserved 2 tablespoons of frosting and sprinkle with black coarse sugar.
  • Place the chewy chocolate candies in the microwave on High for 3 to 8 seconds until they are easily moldable. Press one candy onto the uncut end of each hard candy stick to create the witch's shoes. Shape the remaining two chocolate candies together to form the hat.
  • Press the cut end of hard candy sticks into the cake near the witch's behind. Sprinkle cookie crumbs around the witch's behind.
  • Cut the orange strip out of the rainbow-berry licorice using a paring knife. Wrap the strip around the witch's hat and gently tie it on.
  • Wrap the remaining mini cupcake and both marshmallows with punch berry fruit snack, sealing it with a pinch. Firmly insert green licorice candies on top to create the stem. Add miniature chocolate chips for eyes and brown candies for the mouth on the cupcake face. Place the pumpkins on the cake.
  • Using a paring knife, gently fold the remaining fruit snack in half lengthwise and make small slits without cutting all the way through. Wrap it around one end of a chocolate licorice stick to create a broom, then place it on the cake. Add some candy pumpkins for decoration and store the cake loosely covered.

Similar Recipes