1/
Batty Cake
How much fun will you have serving up slices of this dessert? The sky's the limit!
1 box (16 oz.) pound-cake mix
1 can (16 oz.) vanilla frosting
Yellow food coloring
1/4 cup yellow sugar crystals
1/2 cup dark-chocolate melting wafers
Mini marshmallows
Toothpicks
1. Heat oven to 350°F. Grease and flour two 8" round cake pans. Prepare cake according to package directions. Divide evenly between the two pans. Bake until golden brown, about 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool 10 minutes. Invert, and let cool completely.
2. Tint the frosting a pale yellow. Place one layer on work surface, and spread with 1/2 cup of frosting. Place other layer on top of frosted layer. Refrigerate cake 30 minutes. Cut a ¾" piece from cake to create a flat edge. Place cake on a serving platter, flat side down, and frost with remaining yellow frosting. Sprinkle with sugar crystals.
3. Line a sheet pan with wax paper. Place chocolate wafers in a resealable bag, and melt in the microwave for 15-second intervals, until smooth, about 1 minute. Snip a small corner from the bag, and pipe outlines of bats onto wax paper (see template below). Fill in with chocolate, and refrigerate until set, about 5 minutes.
4. Insert toothpicks into marshmallows. Peel chocolate bats from wax paper. Attach a marshmallow to the center of the back of each small bat using a dab of chocolate. Repeat this with the larger bat, attaching two marshmallows to back. Refrigerate bats until set, about 2 minutes. Attach bats to cake by inserting toothpicks halfway into cake. Makes 16 servings.
Note: Remove toothpicks from cake before serving.
2/
Slime Punch
Make sure to use a very large bowl or a saucepan with high sides when making this frothy mixture. The meringue powder will really foam up when you start whisking.
2 tubes red decorating gel
Lemonade mix to make 2 quarts
1/4 cup sugar
1 tsp. meringue powder
2 liters seltzer
10 drops green food coloring
4 drops yellow food coloring
1. Squeeze red gel down the inside of 12 small, clear glasses. Let dry about 10 minutes.
2. In an extra-large bowl, combine lemonade mix, sugar, and meringue powder. Slowly pour in seltzer, whisking continually until combined. Stir in green and yellow food coloring. Pour punch into glasses and serve.
3/
Batty Cake
How much fun will you have serving up slices of this dessert? The sky's the limit!
1 box (16 oz.) pound-cake mix
1 can (16 oz.) vanilla frosting
Yellow food coloring
1/4 cup yellow sugar crystals
1/2 cup dark-chocolate melting wafers
Mini marshmallows
Toothpicks
1. Heat oven to 350°F. Grease and flour two 8" round cake pans. Prepare cake according to package directions. Divide evenly between the two pans. Bake until golden brown, about 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool 10 minutes. Invert, and let cool completely. 2. Tint the frosting a pale yellow. Place one layer on work surface, and spread with 1/2 cup of frosting. Place other layer on top of frosted layer. Refrigerate cake 30 minutes. Cut a ¾" piece from cake to create a flat edge. Place cake on a serving platter, flat side down, and frost with remaining yellow frosting. Sprinkle with sugar crystals.
3. Line a sheet pan with wax paper. Place chocolate wafers in a resealable bag, and melt in the microwave for 15-second intervals, until smooth, about 1 minute. Snip a small corner from the bag, and pipe outlines of bats onto wax paper (see template below). Fill in with chocolate, and refrigerate until set, about 5 minutes.
4. Insert toothpicks into marshmallows. Peel chocolate bats from wax paper. Attach a marshmallow to the center of the back of each small bat using a dab of chocolate. Repeat this with the larger bat, attaching two marshmallows to back. Refrigerate bats until set, about 2 minutes. Attach bats to cake by inserting toothpicks halfway into cake. Makes 16 servings.
Note: Remove toothpicks from cake before serving.
2/
Slime Punch
Make sure to use a very large bowl or a saucepan with high sides when making this frothy mixture. The meringue powder will really foam up when you start whisking.
2 tubes red decorating gel
Lemonade mix to make 2 quarts
1/4 cup sugar
1 tsp. meringue powder
2 liters seltzer
10 drops green food coloring
4 drops yellow food coloring
1. Squeeze red gel down the inside of 12 small, clear glasses. Let dry about 10 minutes. 2. In an extra-large bowl, combine lemonade mix, sugar, and meringue powder. Slowly pour in seltzer, whisking continually until combined. Stir in green and yellow food coloring. Pour punch into glasses and serve.
3/
Cat's Meow Cookies
These kitty-cats aren't creepy; they're adorable, making this a perfect dessert for little ones who frighten easily.
1 package (18 oz.) refrigerated sugar-cookie dough
2/3 cup all-purpose flour
1 can (16 oz.) chocolate frosting
Chocolate sprinkles
Candy corn
Mini marshmallows
Green candy-coated chocolate pieces, such as M&M's
1 tube each black and orange decorating frosting
Red licorice laces
1. Heat oven to 350°F. Knead cookie dough and flour together until smooth. Roll out dough to a scant 1/4"" thickness on a lightly floured surface.
2. Using a 3 1/2" round cookie cutter, cut out as many cookies as possible. Transfer to baking sheets. Cut a 3/4"-deep notch, 2" long, to make the ears. Repeat process to make more cookies using remaining dough. Bake cookies until golden, 10 minutes. Transfer to a wire rack. Let cool completely.
3. Cover cookies with chocolate frosting. Place chocolate sprinkles around edge of cookies. Put candy corn on for ears. Cut marshmallows in half, then place on cookies cut side up. Press on M&M's for eyes. Use black tube frosting to pipe slits on M&M's; use orange frosting to create noses. Trim licorice and place on cookies for whiskers. Makes 16 cookies.
Thanks too parents magazine for the recipe ideas....
These kitty-cats aren't creepy; they're adorable, making this a perfect dessert for little ones who frighten easily.
1 package (18 oz.) refrigerated sugar-cookie dough
2/3 cup all-purpose flour
1 can (16 oz.) chocolate frosting
Chocolate sprinkles
Candy corn
Mini marshmallows
Green candy-coated chocolate pieces, such as M&M's
1 tube each black and orange decorating frosting
Red licorice laces
1. Heat oven to 350°F. Knead cookie dough and flour together until smooth. Roll out dough to a scant 1/4"" thickness on a lightly floured surface. 2. Using a 3 1/2" round cookie cutter, cut out as many cookies as possible. Transfer to baking sheets. Cut a 3/4"-deep notch, 2" long, to make the ears. Repeat process to make more cookies using remaining dough. Bake cookies until golden, 10 minutes. Transfer to a wire rack. Let cool completely.
3. Cover cookies with chocolate frosting. Place chocolate sprinkles around edge of cookies. Put candy corn on for ears. Cut marshmallows in half, then place on cookies cut side up. Press on M&M's for eyes. Use black tube frosting to pipe slits on M&M's; use orange frosting to create noses. Trim licorice and place on cookies for whiskers. Makes 16 cookies.
Thanks too parents magazine for the recipe ideas....