Bewitched Cake Recipes

BEWITCHED MARBLE CAKE

Steps:

• Make up a batch of cake batter from a box. We made a white cake and split it into two bowls. We also made up a box of chocolate cake. (Note: you will not need all of the chocolate cake batter - we used the remaining batter to make chocolate cupcakes!)
• Color one of the bowls of cake batter purple, color the other green.
• Spray a loaf pan with cooking spray and then begin spooning in cake batter in a random pattern, layering as you go. Don't worry about make a specific pattern, but we'd suggest trying to use an equal amount of each of the colored batters.
• We baked the cake in a slightly lower temperature oven (325 degrees) for approximately 40 minutes. Check often at the end of the cycle and test for done-ness with a wooden toothpick.
• To decorate the cake we used our Best Buttercream Frosting Recipe which we colored Purple.
• Finally, we topped our Bewitched Cake with some homemade sprinkles that match the Purple, Green and Black colors from the cake!

BEWITCHED CAKE

Steps:

• Grease and flour 1 (9 in) round baking pan and 1 (9 in) square baking pan. Prepare the cake mix according to package directions, adding a few drops of red food coloring to batter. Remove cakes from pans and cool completely on wire racks. Trim the tops of each cake to make them an even thickness.
• To form the cakes into the shape of a witch's hat, cut a 5-inch, 3 1/2-inch, 2 1/2-inch, and a 2-inch circle from the square cake layer. Press the cutter straight into the cake without twisting. Twisting can cause the cake to be uneven. Remove the scraps and use them to fill the ice cream cone. Pack the scraps firmly into the ice cream cone.
• Drape a cake stand with black fabric. Place 3 pieces of waxed paper around the edges of the stand, leaving an open space in the middle. Place the large round cake in the center of the stand, on the waxed paper. The waxed paper will prevent the cake stand from getting dirty while making the cake. Ice the cake with the chocolate frosting.
• Place the 5-inch circle in the center of the cake. Ice the top completely. Place the 3 1/2-inch cake in the center of the 5-inch cake. Ice the top completely. Place the 2 1/2-inch cake on top of the 3 1/2-inch cake and ice the top. Place the 2-inch cake on top of the 3 1/2-inch cake and ice the top. Insert 1 end of the skewer into the cake-stuffed ice cream cone. Press the other end of the skewer through the center of the cake layers to stabilize the cake and attach the ice cream cone.
• Fit a pastry bag with a flat, thick tip. Alternately, use a resealable plastic bag and snip off 1 corner. Fill the bag with the remaining frosting. Pipe icing onto the cake from the 5-inch layer, up to the tip of the cone. Using this method, pipe icing all around the cake. Don't worry if everything is covered. Once the icing is roughly piped on, holding the tip of the ice cream cone, spread it evenly on the cake with a spatula.
• To make the hat band: Cut a 2-inch piece of marzipan off the tube. Dust a work surface with confectioner's sugar. Place a few drops of food coloring on the marzipan and knead with your hand until desired color is reached. Roll out the marzipan, dusting the surface with confectioners' sugar as necessary to prevent sticking. Roll out to a 17-inch long rectangle that is about 1/8-inch thick. Cut into a 16-inch long by 1-inch wide strip. Brush the strip lightly with corn syrup. Sprinkle with colored sugar crystals. Set aside to dry for 15 minutes. Use extra marzipan for another purpose.
• Wrap the hatband around the 5-inch cake. Decorate the cake with candy. Hold the cake still with a spatula and gently pull out the waxed paper.