Trick Or Treat Cake Recipes

TRICK OR TREAT CAKE POPS

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1-inch balls; flatten balls to look like pieces of candy. Place on cookie sheet. Freeze until firm; keep refrigerated.
• In microwavable bowl, microwave orange candy melts and half of the shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Repeat with black candy melts and remaining shortening. Line another cookie sheet with waxed paper. Pipe 72 candy wrapper ends onto cookie sheet using 1/4 cup melted orange candy. Repeat with 1/4 cup melted black candy.
• Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into end of 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake balls in orange or black candy; tap off excess. Immediately sprinkle with candy sprinkles and attach candy wrapper ends on either side of cake ball, holding in place until set. Poke opposite end of stick into foam block. Let stand until set.

TRICK-OR-TREAT CAKE

Steps:

• Prepare and bake cake according to package directions, using a greased and floured 13x9-in. baking pan. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Transfer the cake to a 20x17-in. covered board. Cut a zigzag pattern on one short end of cake to resemble the top of a treat bag. Spread top and sides of cake with frosting; decorate, as desired, with gels and candies.

TRICK-OR-TREAT BROWNIE CUPCAKES

Steps:

• Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray. In medium bowl, mix brownie mix, oil, water and eggs. Divide batter among muffin cups. Bake 13 to 18 minutes or until centers are set and toothpick inserted near edge of cupcake comes out clean. Cool 30 minutes. Run metal spatula around edge of each brownie; lift out to remove from muffin cup.
• In microwavable bowl, microwave vanilla chips uncovered on Medium (50%) 30 to 45 seconds, stirring every 15 seconds, until melted. Cool slightly.
• In medium bowl, beat powdered sugar, butter, milk and food colors on medium speed until fluffy. Stir in melted vanilla chips. Spoon frosting over cooled cupcakes; top each with candy bar.

RECIPES

Steps:

• Step 1:Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line three 8" circular cake tins.Step 2:Cream together the butter and sugar until light and fluffy.Step 3:Gradually add the eggs one by one, mixing in between.Step 4:Sift in the flour and baking powder and fold in.Step 5:In a separate small bowl mix together the cocoa powder and boiling water to a paste then add to the mixture, stirring to combine.Step 6:Once fully combined, carefully pour into the 3 prepared tins in equal measures.Step 7:Bake the sponges in the oven for 25-30 minutes or until a skewer comes out clean when inserted in the centre of the cake.Step 8:Once baked, leave the sponges to cool on a wire rack.Step 9:Once fully cooled, carefully cut out a large circle from the centre of two of the sponges using a pastry cutter, these will become the bottom and middle sponges.Step 10:Place the bottom base on a cake board or cake stand that you want to present your cake on (it will be difficult to move once filled).Step 11:Beat together the icing sugar, cocoa powder and butter to make your buttercream (you may need to add a splash of milk to loosen up).Step 12:Spread a thin layer of buttercream on the bottom layer of your cake (not covering the hole) and place the second layer on top.Spread a thin layer of buttercream on the...Step 13:Fill the hole in the centre with your chocolate sweets.Step 14:Spread a thin layer of buttercream on the top of the sponge and place the remaining sponge layer without the hole on top to seal in the sweets.Step 15:With the remaining buttercream spread generously on the outside of the cake (or pipe if preferred).Step 16:Decorate with chocolate sprinkles and serve.

TRICK OR TREAT CAKE RECIPE RECIPE

Steps:

• Prepare cake batter according to package directions. Grease and flour a 9x13-inch pan.
• Divide the batter into 3 bowls, ½ of the batter in one bowl and ¼ in the other two bowls.
• Add orange food coloring to ¼ of the batter to reach the desired color. Add the cocoa powder to the second bowl with ¼ of the batter. Mix well.
• Pour about ¼ cup of the white batter into the pan. Alternate pouring the different colors of batter ¼ cup at a time, one on top of the other (e.g. white, orange, white, brown). Bake according to package directions.
• Either cool and frost with frosting (see recipe below) or make a poke cake.
• Orange Poke Cake:
• Poke holes all over the top of the cooled cake using a skewer or chopstick (or similar).
• Dissolve Jell-O in 1 cup of boiling water. Once completely dissolved, stir in cold water. Gently pour over the cake and refrigerate for about 3 hours.
• Chocolate Frosting:
• Mix together powdered sugar and cocoa; set aside.
• In another bowl, combine milk and vanilla then set aside.
• Combine shortening and butter in a bowl. Beat until creamed.
• Slowly alternate adding cocoa mixture and milk mixture. Beat for about 3 minutes until combined and fluffy.