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Scary Witch Cake




Source of Recipe


Hel
Scary Witch Cake

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1 box (18.25 oz) Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/3 cup Halloween multicolored candy sprinkles
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
1/8 teaspoon plus 8 drops green food color
1 waffle cone
Black decorating icing (from 6.4-oz can)
Assorted large gumdrops
2 pieces candy corn
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1. 1 Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl with electric mixer, beat cake mix, water, oil and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl constantly. With rubber spatula, fold in candy sprinkles. Pour batter into pan.
2. 2 Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3. 3 In small bowl, mix frosting and 1/8 teaspoon green food color until well blended. Spread frosting over cake. To form witch’s hat, insert waffle cone at an angle into top center of cake until rounded edge is level with surface of cake. Tip of cone should be raised about 2 inches directly above top edge of cake pan.
4. 4 With toothpick make 5 inch long oval outline of witch’s face directly below “hat”. Immediately drop 8 drops green food color randomly over surface of frosting, avoiding “witch’s face”; swirl with knife.
5. 5 Using ribbon tip, frost “witch’s hat” with black icing; add a “brim” around the base of the “hat” and frost small areas below her face to resemble a cape.
6. 6 Cut and shape gumdrops as desired to resemble, eyebrows, eyes, nose, mouth, hat buckle and cape button. Cut candy corn into smaller pieces and add to resemble teeth. Use drawing tip in black icing to draw witch’s hair.