Witch Cake Recipes

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CRASH-LANDING WITCH CAKE



Crash-Landing Witch Cake image

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 12

Number Of Ingredients 18

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard covered with wrapping paper and plastic food wrap or foil
1 container Betty Crocker™ Whipped fluffy white frosting
20 drops orange gel food color
1 tablespoon black coarse sugar
4 small (1-inch) chewy chocolate candies, unwrapped
1 orange and green striped hard candy stick, cut in half
3 thin chocolate wafer cookies, coarsely crushed
1 strip rainbow-berry flavor sweet-sour chewy licorice
2 large marshmallows
1 roll Betty Crocker™ Fruit Roll-Ups® punch berry chewy fruit snack (from 5-oz box)
1 green licorice stick, cut into 1-inch pieces
2 miniature semisweet chocolate chips
5 brown candy sprinkles
1/2 roll Betty Crocker™ Fruit Roll-Ups® green chewy fruit snack (from 5-oz box)
1 chocolate licorice stick, cut in half
9 candy pumpkins

Steps:

  • Heat oven to 325°F. Grease 2 (8-inch) round cake pans with shortening; coat with flour (do not use cooking spray). Lightly grease 2 muffin cups in mini muffin pan.
  • Make cake batter as directed on box. Pour into 2 mini muffin cups, filling two-thirds full. Pour remaining batter into round pans. Bake cupcakes 11 to 14 minutes, rounds 29 to 34 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and pans; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.
  • Meanwhile, reserve 2 tablespoons of the frosting in small bowl. In medium bowl, stir orange gel food color into remaining frosting until smooth.
  • Place 1 cake layer, rounded side down, on serving plate. Spread 1/2 cup of the frosting over cake layer to within 1/4 inch of edge. Top with second layer, rounded side up. Frost with remaining frosting.
  • Cut 1 mini cupcake in half at an angle; press into cake to make the witch's behind. Frost with reserved 2 tablespoons frosting, sprinkle with black coarse sugar.
  • Microwave chewy chocolate candies on High 3 to 8 seconds, just until moldable. Press 1 candy on uncut end of each hard candy stick. Mold chocolate candies to make witch's shoes. Mold the remaining 2 chocolate candies together to make hat.
  • Insert cut end of hard candy sticks into cake near witch's behind. Sprinkle cookie crumbs around witch's behind.
  • Using paring knife, cut the orange strip out of the rainbow-berry flavor sweet-sour chewy licorice. Wrap the orange candy strip around the witch's hat, and gently tie it onto the hat.
  • To make pumpkins, wrap remaining mini cupcake and both marshmallows with punch berry fruit snack, pinching to seal fruit snack. Firmly press green licorice candies into top of wrapped pumpkins to make stem. Press miniature chocolate chips in cupcake face for eyes and brown candies for mouth. Place on cake.
  • Fold remaining fruit snack in half lengthwise with paring knife; cut small slits into fruit snack without cutting all the way through. Wrap fruit snack around one end of chocolate licorice stick to make broom; place on cake. Decorate with candy pumpkins. Store loosely covered.

Nutrition Facts : ServingSize 1 Serving

HALLOWEEN WITCH CAKE POPS



Halloween Witch Cake Pops image

Get creative with these cute witch cake pops for your Halloween party. The delicious bites of Betty Crocker™ Super Moist™ cake mix and Whipped cream cheese frosting are decorated with Bugles®, Fruit by the Foot®, Fruity Cheerios® and other candies!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 72

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup Betty Crocker™ Whipped cream cheese frosting (from 12-oz container)
4 cups green candy melts
3 tablespoons shortening
2 cups black candy melts
72 paper lollipop sticks
Block of plastic foam
36 creme-filled chocolate sandwich cookies
72 Bugles® original flavor snacks
1 roll Betty Crocker™ Fruit by the Foot™ strawberry chewy fruit snack (from 4.5-oz box), cut into 72 (2x1/4-inch) pieces
72 pieces yellow Fruity Cheerios™ cereal (1/3 cup)
Bite-size red licorice candy strips (from 4-oz bag)

Steps:

  • Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Crumble into bowl. Add frosting. Shape into 1-inch balls; place on waxed paper-lined cookie sheet. Freeze until firm; keep refrigerated. In microwavable bowl, microwave green candy melts and 2 tablespoons 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. Dip tip of each lollipop stick about 1/2 inch into melted green candy and insert stick into cake ball no more than halfway. Place on cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake balls into melted green candy; tap off excess. Poke opposite end of stick into foam block.
  • Twist sandwich cookies; remove creme filling. Dip cookies in melted black candy; let set on waxed paper-lined cookie sheet. Dip Bugles into black candy; place in center of each cookie. Let set. Wrap fruit snack piece around each Bugle. Use black candy to attach cereal piece to fruit snack for buckle. Use green candy to attach licorice to cake pop for hair. Use black candy to attach hat to top of cake pop, and pipe eyes and mouth on cake pop.

Nutrition Facts : Calories 170, Carbohydrate 22 g, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 105 mg

THE BEST CRAB CAKES



The Best Crab Cakes image

When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes-generously sized and highly seasoned-with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h10m

Yield 8 crab cakes

Number Of Ingredients 15

2 pounds fresh jumbo lump crabmeat, picked over for shells and cartilage
1 1/2 cups panko
1/2 cup mayonnaise
1/4 cup chopped chives
1 tablespoon Dijon mustard
2 teaspoons seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper
Juice and zest of 1 lemon, plus more lemon wedges for serving
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup mayonnaise
1/2 cup chopped dill pickles (about 2 whole pickles)
1 tablespoon capers, chopped
1 tablespoon minced chives
Juice and zest of 1 lemon

Steps:

  • Preheat the oven to 400 degrees F.
  • For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
  • Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
  • Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
  • Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
  • Serve the crab cakes with the tartar sauce and lemon wedges.

BLACK CHOCOLATE WITCH CAKE RECIPE



Black Chocolate Witch Cake Recipe image

You don't need a special spell to put together this fun cake-just colorful buttercream and spooky decorations.

Categories     Halloween     black chocolate     cake     black chocolate witch cake     witch cake     how to make a witch cake

Time 2h5m

Yield 24

Number Of Ingredients 34

For the Black Chocolate Cake
4 3/4 c. all-purpose flour
1 3/4 c. granulated sugar
3/4 c. dark brown sugar
3/4 c. black cocoa powder or Dutch-processed cocoa
1 tbsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. kosher salt
1 c. unsalted butter (melted)
1 c. vegetable or canola oil
2 c. ice-cold water
5 large eggs
1 c. sour cream
1 tbsp. pure vanilla extract
For the Buttercream Frosting
2 1/2 c. (5 sticks) unsalted butter at room temperature
2 1/2 lb. confectioners' sugar
1/4 c. heavy cream
1 tbsp. pure vanilla extract
Green, purple, and orange gel food coloring
For the Chocolate Ganache
4 oz. bittersweet chocolate (finely chopped)
1 c. heavy cream
For Decorating
Dirt (crumbs made from reserved tops of the cake and chocolate wafer cookies)
Bone-shaped sprinkles
Toothpicks (use to adhere some of the decorations)
Witch's hat (black fondant)
Witch's legs (large red-and-white striped paper straws)
Witch's hair (shredded wheat cereal)
Bats (wire, purple fondant, red fondant, black fondant)
Pumpkin (orange fondant, green fondant, brown fondant)
Crow (black fondant, gray fondant, runts candies)
Googly eyes

Steps:

  • Make the Black Chocolate Cake: Heat oven to 350 degrees F and lightly coat four 9-inch round cake pans with cooking spray. Line the bottoms of the pans with parchment paper, then spray the parchment.
  • In a large bowl, sift together the flour, sugars, cocoa powder, baking powder, baking soda, and salt.
  • Using an electric mixer, in a second large bowl, whisk together the butter and oil. Add the ice cold water and whisk until well combined, 1 minute. Reduce mixer speed to low and add the eggs, one at a time, mixing until incorporated. Mix in the sour cream and vanilla. With the mixer running, gradually add the flour cocoa mixture.
  • Divided the batter among the prepared pans (about 2 1/2 cups per pan). Tap each pan on a countertop a couple of times (this helps eliminate any air bubbles and evenly distribute the batter). Bake until a wooden pick inserted into the center comes out clean, 25 to 27 minutes. Transfer to a wire rack and let cool for 10 minutes before removing from pans to cool completely.
  • Make the Buttercream Frosting: Using an electric mixer, beat butter on medium speed until creamy, about 2 minutes. Reduce mixer speed to low and gradually add confectioners' sugar, alternating with heavy cream. Mix in vanilla extract. Increase speed to high and beat until fluffy, about 2 minutes. Divided the frosting among 3 medium bowls (2 1/2 cups per bowl) and tint sing green, purple, and orange gel food coloring. Transfer each color to a separate resealable 1-quart plastic bag.
  • Make the Chocolate Ganache: Place chocolate in a medium bowl. In a small saucepan, heat heavy cream until just bubbling around the edges. Pour the cream over the chocolate, stir once, then let sit for 5 minutes. Stir until completely melted and smooth. Cover with plastic and set aside until slightly thickened, about 30 minutes.
  • Assemble the Cake: Using a large serrated knife, cut the rounded tops off each cake so they are level and even in thickness (save the tops of the cakes). Transfer one layer of cake to a 9-inch cake board.
  • Snip 1/2 inch off a corner of the green frosting bag. Pipe the frosting around the top edge of the cake. Pipe the remaining green buttercream in the middle of the cake, then use an offset spatula to spread evenly; place another cake layer on top. Repeat with the purple icing, then the orange.
  • Spoon the cooled ganache over the top, using the back of a spoon to coax the ganache slightly over the edges of the cake.
  • Decorate the Cake: Place the cake on a platter and arrange the cake crumbs around the base of the cake. Arrange the cookie pieces and crumbs on top of the cake. Shape the fondant into the witch's hat and shoes, bats, pumpkin and crow.

WITCH CAKE



Witch Cake image

The most bewitching thing about this Halloween cake? It doesn't require a special baking pan. A plain ol' 13x9-inch does the trick!

Provided by My Food and Family

Categories     Halloween Desserts

Time 1h50m

Yield Makes 16 servings.

Number Of Ingredients 7

1 pkg. (2-layer size) chocolate cake mix, any flavor
1-1/2 cups cold milk
1 pkg. (3.4 oz) JELL-O Vanilla Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping
few drops green food coloring
10 thin vanilla creme-filled chocolate sandwich cookies
10 semi-sweet chocolate chips

Steps:

  • Prepare cake batter and bake in 13x9-inch baking pan as directed on package. Cool completely.
  • Transfer cake to cutting board; cut into pieces using diagram 1. Arrange cake pieces on cake board or large platter to form the witch's head, nose, hair and hat as shown in diagram 2.
  • Frost and decorate with Evil Embellishments as listed below. Store in refrigerator.

Nutrition Facts : Calories 300, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g

HALLOWEEN WITCH CAKE



Halloween Witch Cake image

If you're looking for an extra-special dessert to serve for Halloween, this witch cake will delight all the ghouls and goblins at your party. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 16 servings.

Number Of Ingredients 19

3/4 cup butter, softened
2-1/2 cups packed brown sugar
4 large eggs, room temperature
6 ounces semisweet chocolate, melted and cooled
3 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking soda
1 teaspoon salt
1-1/2 cups sour cream
1-1/2 cups water
FROSTING:
1-1/4 cups butter, softened
10 cups confectioners' sugar
3 teaspoons vanilla extract
1/4 teaspoon salt
1/2 to 2/3 cup 2% milk
Green and black gel food coloring
4 ounces black candy coating disks, melted
Assorted black sprinkles, sanding sugar and pearls

Steps:

  • Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease parchment. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Gradually beat in water., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes before carefully removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until smooth. Gradually beat in confectioners' sugar, vanilla, salt and enough milk to reach desired consistency; remove 1-1/2 cups frosting and set aside. Tint remaining frosting with green gel food coloring until desired color is reached. Tint reserved frosting with black food coloring., If cake layers have rounded tops, trim with a serrated knife to make level. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake., For decoration, place melted candy coating in piping bag fitted with a small round tip; pipe witch hat shapes onto waxed paper. Let stand until set. Top cake with assorted sprinkles. Place black frosting in piping bag fitted with large star tip; pipe onto top of cake. Just before serving, gently stand 1 witch hat on top of cake. Adhere remaining witch hats and black pearls to sides of cake by gently pressing into frosting.

Nutrition Facts : Calories 882 calories, Fat 35g fat (22g saturated fat), Cholesterol 114mg cholesterol, Sodium 504mg sodium, Carbohydrate 135g carbohydrate (115g sugars, Fiber 1g fiber), Protein 6g protein.

WITCH CAULDRON CAKE



Witch Cauldron Cake image

Provided by Food Network

Categories     dessert

Time 8h45m

Yield 24 servings

Number Of Ingredients 47

2 1/2 cups granulated sugar
1 cup vegetable oil
3 large eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
One 15-ounce can solid-pack pumpkin
Nonstick cooking spray, for the pan
2 1/2 cups granulated sugar
1 cup vegetable oil
3 large eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
One 15-ounce can solid-pack pumpkin
Nonstick cooking spray, for the pan
1 pound unsalted butter, softened
2 pounds confectioners' sugar
Milk or cream, to thin
2 teaspoons vanilla extract
2 teaspoons neon green gel food color
1 pound unsalted butter, softened
1 cup unsweetened dark cocoa powder
2 pounds confectioners' sugar
Milk or cream, to thin
2 teaspoons vanilla extract
2 teaspoons black gel food color
1 pound light green candy-coated chocolate ball-shaped candies
1/2 cup light green sugar pearls
6 ounces purple candy melting wafers
6 ounces orange candy melting wafers
3 large pretzel rods
1 tablespoon black confetti sprinkles
1 licorice lace (12-inch length)
10 chocolate candy chews
12 ounces black candy melting wafers
1 sugar ice cream cone
1 pizzelle cookie
3 ounces yellow fruity sour laces
2 ounces yellow candy melting wafers
1 orange fruity sour lace

Steps:

  • For the bottom cake: Preheat the oven to 350 degrees F.
  • In a large mixing bowl, combine granulated sugar and oil until blended. Add eggs one at a time, beating well after each addition. In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt and cloves. Add to egg mixture alternating with pumpkin, beating well after each addition.
  • Evenly coat a 10-inch fluted tube pan with nonstick cooking spray. Fill pan three-quarters full with cake batter. Bake until a toothpick inserted in the center comes out clean, 60 to 65 minutes. Let cool 10 minutes before turning out onto a wire rack. Remove pan and let cake cool completely.
  • For the top cake: When the tube pan has completely cooled, repeat making the cake batter, baking and cooling a second cake. Trim the bottom of each cake flat.
  • For the green buttercream: In the bowl of an electric mixer, combine the butter and confectioners' sugar. Mix on low speed until crumbly. Add milk or cream a little at a time while mixing on low speed until mixture is of spreading consistency. Increase speed to high and whip until fluffy, about 3 minutes. Add vanilla extract and food color. Beat until the buttercream is consistently green with no white streaks remaining.
  • Place a bundt cake cut-side up on a cake board or serving plate. Place 1 cup of green buttercream on top of the cake and spread evenly. Top with the second cake cut-side down. Press gently to adhere. Cover remaining green buttercream with a damp towel so it doesn't dry out.
  • For the black chocolate buttercream: In the bowl of an electric mixer, combine the butter, confectioners' sugar and dark cocoa powder. Mix on low speed until crumbly. Add milk or cream a little at a time while mixing on low speed until mixture is of spreading consistency. Increase speed to high and whip until fluffy, about 3 minutes. Add vanilla extract and food color. Beat until the buttercream is consistently black with no white streaks remaining.
  • Frost the entire cake with dark chocolate buttercream. Spread as evenly as possible. Use a folded 6-inch square piece of parchment paper to smooth the buttercream on the sides of the cake. Hold the paper with both hands and place the edge at the bottom of the cake and smooth upward into a round shape. Use fresh parchment squares as needed. Transfer to the refrigerator and let chill until firm, about 20 minutes. Transfer the remaining black buttercream to a piping bag fitted with a small star tip (#14). Set aside for later use.
  • For the decorations: Remove the cake from the refrigerator and fill the middle with green buttercream. Add additional green buttercream to the top of the cake and spread some over one side, as if the buttercream is cascading off the side of the cauldron. Immediately cover the green buttercream with the green ball-shaped candies. Add the green sugar pearls and allow them to fall into the cracks between the larger ball-shaped candies. Transfer the cake to the refrigerator and chill until firm, about 20 minutes.
  • To make the witch legs: Melt the purple candy wafers and orange candy wafers in separate bowls according to the package directions. Using a serrated knife, gently trim away 1/8 inch from one end of two pretzel rods. Place toothpicks in the ends of the pretzels; press in firmly to secure. Hold one pretzel rod by the toothpick end and dip it into the orange melted candy. Use a spoon to help cover it completely. Allow excess to drip back into the bowl. Insert the toothpick end upright into Styrofoam and let stand until set. Repeat process with the purple melted candy. Use leftover orange melted candy to adhere black confetti sprinkles on the orange leg to create "polka dots." Wind the licorice lace around the purple pretzel rod; adhere at each end using leftover purple melted candy. Let stand until set.
  • Knead together five chocolate candy chews using the heat of your hands to soften the candy (stale chews will be tough, and can be microwaved for 5 seconds to make pliable). Using your fingers, manipulate the chocolate mass into a witch shoe shape with curled toes. Repeat with the remaining chocolate candy chews to make a second shoe.
  • Trim away the ends of the toothpicks in the dipped pretzel rods to approximately 1/2 inch. Place a dot of leftover melted candy on each toothpick stub; press a shaped chocolate shoe onto each toothpick. Chill until the candy is set, about 10 minutes. Heat the black candy melting wafers until melted and smooth, according to the package directions. Dip the shoe ends of the witch legs in the black candy; remove to a parchment-lined sheet pan. Allow the candy to stand until set, about 20 minutes.
  • To make the witch hat: Use a small paring knife or a kitchen-dedicated X-Acto knife to trim away the pointed end of the sugar cone; cut diagonally using sawing motions until the end can be snapped off. Dip the pointed end in leftover melted candy and attach angled downward to the cone (creating the "crook" in the witch hat). Let stand until set. Dip the large end of the cone in leftover melted candy and center on the pizzelle cookie; let stand until set. When the two pieces are well adhered together, dip it in black melted candy, using a spoon to coat entirely. Allow the candy to set, about 15 minutes.
  • To make the witch broom: Gather together the yellow fruity sour laces and trim them to approximately 4 to 5 inches in length using a pair of kitchen-dedicated scissors. Lay the pieces on a parchment-lined baking sheet.
  • Melt the yellow candy wafers according to the package directions. Dip the end of the remaining pretzel rod into the yellow candy and place the dipped end onto the fruit laces. Use extra yellow melted candy to adhere the strands together. Wind an orange fruit lace around the yellow fruit laces toward the pretzel end of the broomstick.
  • To decorate: Remove the cauldron cake from the refrigerator and use the reserved black chocolate buttercream to pipe witchy swirls along the bottom edge of the cauldron. Insert the leg pieces upright into the top of the cake near one edge of the cake. Place the broom into the cake slightly off center with the bristles pointing upright. Pipe leftover buttercream on the bottom of the witch hat and adhere to the top edge of the cake, opposite of the legs and broom.
  • Allow the cake to come to room temperature before serving.

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WITCH'S HAT CAKE RECIPE | MYRECIPES
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GOOD WITCH MINI-CAKES RECIPE - MOMTASTIC

From momtastic.com
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  • Mix up the cake batter according to the box or recipe directions. Spray the cake pan with flour cooking spray.
  • Fill each cavity in the cake pan about 3/4 full of batter, you should get about 4 to 6 mini cakes from one cake mix.
  • Bake the cakes according to the directions, (usually at about 350`F for about 20-22 minutes). When the timer goes off check the mini cakes to see if they’re done, by inserting a toothpick in the center.
  • Once the cakes are baked, let them cool for two minutes in the pan. Then, use a serrated knife to level the tops, then loosen the cakes gently and turn them out onto a cooling rack until they're room temperature.
  • While the cakes are cooling, wrap your cake board (or cardboard/cookie sheet) with decorator foil or aluminum foil. Tape the edges of the wrap to the bottom of the board.
  • Divide your decorator icing, by reserving 1/4 cup and then dividing the remaining icing into thirds. Color the resered 1/4 cup with black food coloring, color 1/3 of the remaining icing with orange coloring; color 1/3 with purple, and leave 1/3 of the icing white.
  • Using the Hat Top Pattern, cut a Hat Top from each piece of felt you so have an orange Hat Top, a purple Hat Top, a white Hat Top, and a black Hat Top.
  • Do the same with the Hat Brim pattern, so you have an orange Hat Brim, a purple Hat Brim, a white Hat Brim, and a black Hat Brim. You’ll need to cut out the center circle as well.


NEW ENGLAND FOLKLORE: WITCH CAKE - A RECIPE YOU WON'T LIKE
2011-03-22 The witch cake operates similarly to the witch bottle, but the witch bottle was used as defensive magic while the witch cake was used merely to prove there was witchcraft present. Strangely, there's no record of what happened to the dog who ate the witch cake in 1692. The girls didn't improve, however, and eventually accused Tituba of being one ...
From newenglandfolklore.blogspot.com
Estimated Reading Time 2 mins


22 SCARY-GOOD HALLOWEEN CAKE RECIPES - TASTE OF HOME

From tasteofhome.com


COOK LIKE A KITCHEN WITCH WITH THESE MAGICAL HALLOWEEN RECIPES
Madara encourages the use of these witch cakes for divination on any topic or question. “Our ‘witch cake’ explores one possible application for food as a vehicle for divination, allowing us to reveal information and receive counsel by means of kitchen witchcraft.” The use of three divinatory plants, hazelnuts, vervain (a flowering herb also called verbena) and four-leaf clovers, aids ...
From livekindly.co


HALLOWEEN WITCH CAKE RECIPE: HOW TO MAKE IT | TASTE OF HOME
If you're looking for an extra-special dessert to serve for Halloween, this witch cake will delight all the ghouls and goblins at your party. —Taste of Home Test Kitchen
From preprod.tasteofhome.com


THE HALLOWEEN WITCH & PUMPKIN DUMP CAKE RECIPE - YOUTUBE
Come and cook healthy with me- www.wickedgingerbread.com INSTAGRAM: https://www.instagram.com/wickedgingerbread Recipes by ~Wicked Gingerbread~ Pumpkin C...
From youtube.com


OLD WITCH'S MAGIC NUT CAKE - RECIPE | COOKS.COM
2015-04-02 Home > Recipes > Old Time > Old Witch's Magic Nut Cake. Printer-friendly version. OLD WITCH'S MAGIC NUT CAKE : 3 eggs 3/4 c. vegetable oil 2 1/2 c. flour 2 1/4 c. sugar 1 1/2 tsp. baking soda 1 1/4 tsp. salt 3/4 tsp. nutmeg 1 lb. can of pumpkin 1/2 c. water 3/4 tsp. cinnamon 1 c. yellow raisins 1/2 c. chopped walnuts. Beat eggs and oil together then add rest of ingredients. Pour the batter ...
From cooks.com


78 PAGAN RECIPES IDEAS IN 2021 | RECIPES, KITCHEN WITCH ...
Jun 5, 2021 - Explore Kahuris jewelry's board "Pagan recipes", followed by 211 people on Pinterest. See more ideas about recipes, kitchen witch recipes, kitchen witch.
From pinterest.com


45 WITCH CAKE IDEAS | WITCH CAKE, HALLOWEEN CAKES, CAKE
Feb 7, 2020 - Explore Carmel Grech's board "Witch cake" on Pinterest. See more ideas about witch cake, halloween cakes, cake.
From pinterest.com


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