FRUIT ROLL-UPS® WICKED WITCH HATS RECIPE - BETTYCROCKER.COM
These tasty hats are the perfect size for snacking!
Provided by Betty Crocker Kitchens
Total Time 5 minutes
Prep Time 5 minutes
Yield 2
Number Of Ingredients 4
Steps:
- Unroll fruit flavored snack; remove paper. Cut Blazin' Blue/Green fruit flavored snack in half, separating the blue from green. Cutting diagonally, cut the green half from corner to corner, into two triangles.
- Cut the marshmallow in half top to bottom with scissors sprayed with cooking spray. Then, on each marshmallow half, cut at an angle around top to make a cone shape.
- Wrap green fruit flavored snack triangle around marshmallow cone shape, overlapping sides slightly to form witch hat, bending point of hat as desired. Place wrapped marshmallow on top of fudge cookie. Cut two thin strips from the remaining half of blue fruit flavored snack. Wrap one of the strips around the base of each wrapped marshmallow hat. Press Gushers® fruit flavored snack on strip to look like a buckle.
Nutrition Facts : Calories 110 , CarbohydrateContent 19 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 g, ServingSize 1 Hat, SodiumContent 75 mg, SugarContent 6 g, TransFatContent 1/2 g
WICKED WITCH HAT RECIPE | LAND O’LAKES
Impress your guests with this sparkling and spooky witches’ hat cake! Follow the directions closely and you will end up with a fantastic party centerpiece.
Provided by Land O'Lakes
Categories Frosting Layer Buttercream Frosting Frosting Cake Dessert Cake Dessert Cake Dessert
Total Time 2 hours 2 minutes
Prep Time 2 hours 0 minutes
Yield 12 servings
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Generously grease and flour 1 1/2-quart oven-safe bowl. Generously grease and flour 12- or 13-inch round pizza pan with at least 3/4-inch high rim. Set both aside.
- Combine all cake ingredients except decorator sugar in bowl. Beat according to package directions. Gently stir in orange decorator sugar.
- Pour about 3 cups cake batter into prepared bowl. Pour remaining batter into prepared pizza pan, spread evenly. Bake batter in pizza pan 15-17 minutes or until toothpick inserted comes out clean. Cool 10 minutes; loosen sides of cake with knife and invert onto round 14-inch or larger serving plate. Cool completely.
- Bake batter in bowl 45-50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; loosen sides of cake with knife and invert onto cooling rack. Cool completely.
- Combine all frosting ingredients except half & half in bowl. Beat at low speed until mixed. Beat at high speed, adding enough half & half for desired frosting consistency.
- Frost top and sides of cake brim with about 1 1/2 cups frosting. Place crown, top side down, on center of frosted brim. Frost crown. Press 1 waffle cone gently into top of crown. Top with another waffle cone turning until it is level. Holding tip of cone, frost upward from base of crown to cover cones and to push frosting between cones for securing into place. Sprinkle frosting with decorator sugar.
- Place fruit gummy ring on cake for buckle; place candy corn or other candies around crown, if desired. To serve, remove cones; cut cake into slices.
Nutrition Facts : Calories 660 calories, FatContent 26 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 105 milligrams, SodiumContent 490 milligrams, CarbohydrateContent 103 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 5 grams
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EASY WITCH HAT COOKIES RECIPE - BETTYCROCKER.COM
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Reviews 4.5
Total Time 1 hours 30 minutes
Calories 100 per serving
- Pipe 1-inch circle of frosting on top center of each cookie. Sprinkle frosting with candy sprinkles. Press 1 milk chocolate candy into frosting on each cookie. Store cookies tightly covered.
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From tasteofhome.com
Reviews 2
Total Time 35 minutes
Category Desserts
Calories per serving
- Cover the top of a 10-in. fluted tube pan with a double layer of heavy-duty aluminum foil. Using a skewer or paring knife, poke 12 holes in the foil, making one hole in the center and eleven holes around it, about 2-1/2 in. apart. Gently insert a cone in each hole, leaving the top 1 in. of cone above the foil., Prepare cake batter according to package directions. Spoon 1 tablespoon plus 1 teaspoon batter into each cone. Bake at 350° for 14-16 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack., Repeat with remaining cones and additional batter. Use remaining batter to bake cupcakes., Spread 1 teaspoon chocolate frosting onto the center of each chocolate wafer. Top with cone, cake side down., In a large bowl, beat vanilla frosting and food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #45 round tip. Fill bag with orange frosting. Pipe around cone rims; attach candies for buckles. Frost cupcakes with remaining frosting; sprinkle with nonpareils.
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