OUR NEW JACK-O-LANTERN CAKE!!!

October 7, 2016

Yep—it’s time to kick off HALLOWEEN—one of the best seasons for cake and cupcake creativity!! And what better way to begin than with OUR NEW APPROACH to a good old-fashioned Jack-O-Lantern!! 

It’s definitely one project that should light up the holiday!!

Here’s the complete recipe:

INGREDIENTS

  • Cooking spray
  •  (16.5-oz) boxes spice cake mix
  •  large eggs
  •  2 cups buttermilk
  •  ⅔ cup vegetable oil
  •  (16-oz) cans vanilla frosting
  •  Red and yellow food coloring
  •  1⁄2 cup dark chocolate frosting
  •  1 1⁄2 cups orange decorating sugar
  •  mini chocolate-coated mints (optional)
  • orange cream–filled chocolate sandwich cookies

 

DIRECTIONS:

  1. Preheat oven to 350°F. Line bottom of an 8-inch round pan with parchment paper. Mist pan and 2 (6-cup) Bundt pans with cooking spray.
  2. Stir together cake mixes as directed, substituting buttermilk for water. Spoon 2 1⁄2 cups batter into cake pan; divide remaining batter between Bundt pans. Bake until cooked through, 25 to 30 minutes for the cake pan and 30 to 35 minutes for the Bundt pans. Cool 10 minutes on a wire rack; unmold and cool completely.
  3. Level top of 8-inch cake and bottoms of Bundt cakes, reserving some scraps. Place one Bundt cake, trimmed side up, on a cardboard cake base. Spread vanilla frosting over top. Place round cake on top of frosting, trimmed side down, and spread with more vanilla frosting. Then top with second Bundt cake, trimmed side down. Press scraps into opening at top of cake to fill slightly. Spread a thin layer of frosting all over cakes. Freeze 30 minutes.
  4. Meanwhile, tint 1⁄4 cup vanilla frosting yellow and spoon into a sandwich bag. Spoon chocolate frosting into a second sandwich bag. Squeeze out excess air and seal bags. Tint remaining vanilla frosting orange, using red and yellow food coloring; cover.
  5. Place orange decorating sugar in a medium bowl. Line a rimmed baking sheet with parchment paper and place cake on top. Evenly spread orange frosting all over cake, working from bottom to top. Gently press handfuls of sugar onto frosting to cover completely.
  6. Carefully transfer cake to a serving platter. Using a long wooden skewer or chopstick, gently press vertical lines into frosting to create ribs. Return cake to freezer for 15 minutes. Then, using a paring knife, cut shapes for eyes, nose, and mouth of jack-o’- lantern, pressing about 1 inch deep. Remove cut cake pieces with a small knife or fork.
  7. Snip small corners off yellow and chocolate frosting bags. Pipe yellow frosting into openings to cover; smooth slightly. Pipe chocolate frosting inside edges of cutouts. If desired, press mini chocolate mints into eyes. Stack chocolate cookies on top, with a dab of chocolate frosting between each, to make a stem.

We’ll be back soon with lots more ideas for this ghoulish time of year!!

Happy Decorating,

Alan and Karen

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