Halloween Cakes – 2015

Time to put your Scary on for the Family with Halloween Cakes!

“Frankenstein Cake” by Melissa Knific

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Prep:  45 minutes

Bake:  at 350 degrees for approx. 38 minutes.

Ingredients:

  • 1 box (15.25 oz) Pillsbury Moist Supreme Devil’s Food Cake Mix
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 3 eggs
  • 2 sticks unsalted butter, softened
  • 1 box (1 lb) confectioner’s sugar
  • 3 Tbsp milk or heavy cream
  • Green gel food coloring
  • 1 cup heavy cream
  • 8 oz. semisweet chocolate, chopped
  • 2 Junior Mints candy
  • 2 White Candy melt disks
  • 1 large green gumdrop
  • 2 mini Twix bars

Preparation:

  1.  Cut parchment to fit in the bottom of two 8-inch round baking pans.  Coat with non-stick cooking spray.
  2. Prepare cake mix according to package instructions for two 8-inch cakes, replacing water with buttermilk and using vegetable oil and eggs.  Pour evenly into pans and bake at 350 degrees for 34-38 minutes until a toothpick inserted into the center comes out clean.
  3. Cool in pans on baking racks for about 15 minutes.  Remove from pans, remove parchment paper and cool cake layers completely.
  4. Meanwhile, prepare frosting using a mixer, combine butter, confectioner’s sugar and milk.  Beat on low until just combined, then on high for 3-5 minutes until fluffy.  Mix green food coloring into frosting.
  5. Heat heavy cream in a small pot until simmering.  Place chopped chocolate in bowl.  Pour cream over chocolate and stir until smooth.  Beat with a whisk attachment on medium-high for 5-7 minutes until fluffy.  Let ganache stand 10 minutes.  Set aside 1/4 cup, and transfer remaining ganache to a piping bag fitted with a flat tip.
  6. Trim cake layers to make each one flat.  Place one layer on a stand.  Spread 1/4 cup of the green frosting evenly over top, then spread remaining frosting on sides of cake.
  7. Pipe ganache in strips on top of cake to resemble strands of hair.  Fill another piping bag, fitted with a small circular tip, with the remaining ganache.  Pipe a mouth and stitches on the face.  use a bit of ganache to secure Junior mints on the candy melts for eyeballs.  Press eyeballs and gumdrop (for the nose) on the cake to make the face.  Press twix bars into the bottom sides of the cake on either side to resemble frankenstein’s bolts.

 

GHOST CAKE

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Prep time:  35 minutes   – Bake time at 350 degrees for 34 – 38 minutes.

Ingredients:

  • 1 box (15.25 oz) Pillsbury Moist Supreme Devil’s Food Cake Mix
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 3 eggs
  • 2 sticks unsalted butter, softened
  • 1 box (1 lb) confectioner’s sugar
  • 3 Tbsp milk or heavy cream
  • 10 mini Oreo cookies
  • 10 Oreo cookies
  • 20 brown M & M’s (mixed mini, regular and mega sizes)

Preparation:

  1.  Cut parchment to fit in the bottom of two 8-inch round baking pans.  Coat with non-stick cooking spray.
  2. Prepare cake mix according to package instructions for two 8-inch cakes, replacing water with buttermilk and using vegetable oil and eggs.  Pour evenly into pans and bake at 350 degrees for 34-38 minutes until a toothpick inserted into the center comes out clean.
  3. Cool in pans on baking racks for about 15 minutes.  Remove from pans, remove parchment paper and cool cake layers completely.
  4. Meanwhile, prepare frosting.  Using a mixer, combine butter, confectioner’s sugar and milk.  Beat on low until just combined, then on high 3-5 minutes until fluffy.  Set aside 1 Tbsp of the frosting.
  5. Carefully take apart mini and regular Oreo cookies to keep intact, and making sure frosting sticks completely to one of the halves.  Place non-frosted halves in a resealable, plastic bag and smash into pieces.
  6. Trim layers of cakes to make each one flat.  Place one cake layer on a stand, spread 3/4 cup of the frosting evenly over the top and sprinkle with smashed cookies, pressing slightly into the frosting.
  7. Place second layer on top, then spread remaining frosting over top and sides of the cake.  With a bit of the reserved frosting, secure one of the M&M’s to each of the 20 Oreo halves.  Arrange on cake so they look like pairs of eyeballs.

The Candy Corn Cake

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Prep:  45 minutes –  Bake at 350 for 34-38 minutes.

Ingredients:

  • 1 box (15.25 oz) Pillsbury Moist Supreme Devil’s Food Cake Mix
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 3 eggs
  • 2 sticks unsalted butter, softened
  • 1 box (1 lb) confectioner’s sugar
  • 3 Tbsp milk or heavy cream
  • Orange and Yellow gel food coloring
  • 1 cup heavy cream
  • 8 oz. semisweet chocolate, chopped
  • candy corns, about 55 – 60

Preparation:

  1.  Cut parchment to fit in the bottom of two 8-inch round baking pans.  Coat with non-stick cooking spray.
  2. Prepare cake mix according to package instructions for two 8-inch cakes, replacing water with buttermilk and using vegetable oil and eggs.  Pour evenly into pans and bake at 350 degrees for 34-38 minutes until a toothpick inserted into the center comes out clean.
  3. Cool in pans on baking racks for about 15 minutes.  Remove from pans, remove parchment paper and cool cake layers completely.
  4. Meanwhile, prepare frosting.  Using a mixer, combine butter, confectioner’s sugar and milk.  Beat on low until just combined, then on high 3-5 minutes until fluffy.  Mix orange food coloring into 1 1/2 cups of the frosting and yellow food coloring into 2/3 cup of the frosting.  Keep remaining 1/3 cup of frosting white.
  5. Transfer 3/4 cup of the orange and all of the yellow and white frosting to individual piping bags fitted with a star tip.
  6. Heat heavy cream in a small pot until simmering.  Place chopped chocolate in mixer bowl, pour cream over chocolate and stir until smooth.  Let cool for 5 minutes.  Beat with whisk attachment on high for 10 minutes until fluffy.  Let ganache stand 10 minutes.
  7. Trim layers of cakes to make each one flat.  Place one cake layer on a stand.  Spread reserved orange frosting evenly over the top.  Place second layer on top, then spread ganache evenly around the sides.
  8. Pipe white frosting in a circle, starting from the center of the cake, followed by remaining orange and yellow frosting until it reaches the edges.
  9. Press candy corns into the base of the cake, alternating the directions with each one.  Slice cake into wedges, and each wedge will resemble a piece of candy corn from the top.
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