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Trick or Treat Bag Cake




Source of Recipe


Internet


List of Ingredients




SERVES 24

Planning Tip: Store covered with a large pan at room temperature up to 2 days.

NOTE: If you don't have a platter or tray in the size needed, cover a plastic-foam board or piece of heavy cardboard with foil or plastic wrap.

TIP Instead of Marshmallow Dough, you may use orange-tinted frosting for the bag, and white and black frosting from tubes for the ghosts and letters.

Cornstarch
2 frozen family-size pound cakes (16 oz each), thawed
Marshmallow Dough (see Tip; recipe follows)
Orange and black paste (icing) food color
Assorted candies
18-in.-length black licorice string

1. Have ready 2 baking sheets (flat or rimmed) and a serving platter or tray at least 16 x 12 in. (see Note). Lightly dust 1 baking sheet with cornstarch.

2. Place poundcakes, long sides touching, on the large platter.

3. Place 1 1/3 cups Marshmallow Dough on work surface lightly dusted with cornstarch. Knead in orange food color; wrap in plastic wrap. Knead black color into 2 Tbsp marshmallow dough (you need a lot of food color to make the dough black; to keep dough from getting soft and sticky, knead in cornstarch until stiff). Wrap in plastic wrap.

4. Ghosts: With rolling pin and work surface lightly dusted with cornstarch, roll out white dough to 1/8 in. thick (the dough dries easily, so work quickly). Using large photograph on page 107 as a guide, draw ghosts on cardboard and cut out. Place on dough and cut out 1 of each. Place on cornstarch-dusted baking sheet. Make oval holes for eyes and mouth with a toothpick. Rewrap scraps of dough. Cover baking sheet with plastic wrap, then a damp kitchen towel.

5. Letters: Using about 1/4 tsp black dough for each, roll dough in thin ropes and shape in 1- to 1 1/4-in.-high letters spelling "TRICK OR TREAT." Place on baking sheet with ghosts; recover.

6. Bag: With rolling pin lightly dusted and work surface generously dusted with cornstarch, roll out orange dough to a 12-in. square (edges need not be straight). Leaving a 2-in. border around edges, place ghosts, then letters on square (see Cooking Lesson A, below). Lightly roll rolling pin over ghosts and letters to flatten and press into the orange dough. Brush off any cornstarch.

7. Starting at bottom edge, slide baking sheet under orange square. Hold sheet over cakes, with top edge of square lined up with top edge of cakes (see Cooking Lesson B). Slowly slide out baking sheet so orange square covers tops of cakes and falls down both sides. With scissors, trim off excess dough.

8. Using a small sharp knife, cut zigzag along top edge of bag. Arrange candies along top. Insert licorice string for handle.


Cooking Lesson

FOR TRICK-OR-TREAT BAG CAKE

A. After arranging ghosts and letters on the orange dough, lightly roll over them with a rolling pin to flatten and press them into the dough.

B. Starting at the bottom edge, slide a baking sheet under the square of orange dough. Holding the baking sheet over both cakes, line up the top edge of the square with the tops of the cakes. Slowly slide out the baking sheet so the orange square covers the tops of the cakes and falls down both sides.



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