browser icon
You are using an insecure version of your web browser. Please update your browser!
Using an outdated browser makes your computer unsafe. For a safer, faster, more enjoyable user experience, please update your browser today or try a newer browser.

Halloween 2015 by: Adam Bittner

Posted by on October 28, 2015

With Halloween right around the corner, it’s time decorate and celebrate the holiday. Here are some dessert items to make sure that you have the Halloween party of the year.

Jack O’ Lattern CakeHalloween1

Ingredients

  • 2 packages spice cake mix (regular size)
  •  1 ice cream cake cone (about 3 inches tall)
  • 4 cans (16 ounces each) Pillsbury Happy Birthday Funfetti Orange All Star Vanilla frosting
  • 2 Oreo cookies
  • 1 package (24 ounces) ready-to-use rolled black fondant

 

Directions

  1. Prepare and bake cakes according to the package directions, using two 12-cup fluted tube pans. Cool.
  2. Cut thin slice off bottom of each cake. Spread one cake bottom with frosting; press flat sides together to from a pumpkin shape.
  3. Place a ball of foil in the center of the cake to support the “stem”. Top with an ice cream cone. Frost cake with frosting.
  4. To decorate the face: Roll out fondant to 1/8 -in. thickness; cut into desired shapes for mouth and nose. Remove tops from two Oreo cookies; cut out half circles in filling for eyes. Press cookies and fondant onto cake to make the face. Yields: 12-16 servings.

 

Jack-o’-Lantern Brownies Recipe

brownies

Ingredients

  •  3/4 cup butter, melted
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 can (16 ounces) vanilla frosting
  • Orange paste food coloring
  • Green and black decorating gel
  • Candy corn and milk chocolate M&M’s, optional

 

Directions

  1. In a large bowl, beat butter, sugar, and vanilla until well blended. Beat in eggs. Combine the flour, cocoa, baking powder, and salt; gradually add to butter mixture and mix well.
  2. Line a greased 13 in. x  9 in. baking pan with waxed paper; grease the paper. Spread batter evenly in pan. Bake at 350° for 18-22 minutes or until brownies begin to pull away from the sides of pan. Cool on wire rack.
  3. Run a knife around edge of pan. Invert brownies onto a work surface and remove waxed paper. Cut brownies with a 3-in. pumpkin cookie cutter, leaving at least 1/8 in. between each shape. (Discard scraps or save for another use.)
  4. Tint frosting with orange food coloring; frost brownies. Use green gel to create the pumpkin stems and black gel and candy corn and M&M’s to decorate the faces if desired. Yield: about 1 dozen.

One Response to Halloween 2015 by: Adam Bittner

  1. Liam O'Connor

    Very insightful!

Leave a Reply

Your email address will not be published. Required fields are marked *