Every Body's Welcome! Cake Zoom

Every Body's Welcome! Cake

Trick or treaters will love the cookie creatures who are creeping up the fondant stone staircase of our castle tower. And what a wicked view through the color flow windows!
Makes: Cake serves 50; each cookie serves 1.
Skill Level: Somewhat Difficult

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Step 1

Begin 4 days in advance: Make 5 color flow windows using patterns. Let windows dry 48 hours.

Step 2

When dry, draw diagonal windowpanes, 1 in. apart, with black FoodWriter, using ruler to guide. In gray royal icing, pipe a tip 8 outline on frame, inside original tip 3 frame outline. Pipe another tip 3 outline inside tip 8 outline; let dry overnight. Attach a lollipop stick to the back of windows 1 to 4 with royal icing; leave 2 in. extending at bottom. For window 5 (bottom window), use pattern to cut 2 supports from cardboard; attach to back of window with royal icing; let dry.

Step 3

At least one day in advance: Make 7 candelabra using 6 oz. of medium gray-tinted fondant and melted candy tinted gray using black candy color. Roll out fondant 1/8 in. thick. Using any tip with a 1 in. diameter bottom, cut 10 candle platform circles; set aside. For candle holders, roll 35 logs, 3/8 in. long x 1/4 in. diameter. For candle bases, roll 42 fondant balls, 1/4 in. diameter. Attach balls to platform with melted candy tinted gray using black candy color; stack 2 balls for the center candle and position 1 each for 4 outer candles; let set. Attach holders to balls with melted candy; let set. For candles, attach candy-coated oval mints to tops of candle holders with melted candy and let dry overnight. For center pillar, cut 7 lollipop sticks to 3 in. and cover 1 1/4 in. at top with gray fondant; leave remainder uncovered. Attach stick to bottom of candle platform with melted candy. Let set on sides. In royal icing, pipe tip 15 pull-out star flames on mints.

Step 4

One day in advance: Make cookies. Roll out dough. Using patterns, cut cape wings and 8 cookie supports. Also cut 3 boy cookies and 3 ghosts. Before baking, turn 1 ghost over for Witch. Bake and cool all cookies. Place cookies on waxed paper-covered cake boards and decorate with royal icing. For all piped-in areas, pat smooth with finger dipped in cornstarch. For wings, spatula ice smooth, then outline with tip 6. For all character cookies except Mummy, pipe tip 3 faces, hands and clothes. Add tip 2 facial features. For witch and Mrs. Frankenstein, spatula ice dresses smooth. Pipe witch hat with tip 6. Add tip 44 hatband and waistband. Position pretzel for broom; add tip 3 pull-out bristles and tip 44 band. Pipe Mrs. Frankenstein's hair with tip 3 zigzags, extending onto waxed paper; overpipe twice. For Mummy, pipe tip 44 band wrappings. Let all cookies dry overnight. Attach cookie sticks to backs of Witch and Dracula with melted candy; let dry. Attach 2 cookie supports to back of each remaining cookie with melted candy. Let set.

Step 5

Make "wood" floor base. Tint 48 oz. fondant brown with a small amount of black added. Roll out 1/8 in. thick. Cover 18 in. cardboard or foamcore circle with foil; brush with piping gel and cover with fondant. Using straight-edge wheel of Cutter/Embosser and ruler, score horizontal lines for wooden planks, 5/8 in. apart from end to end, on base. Divide planks every 4 1/2 to 5 in. with knife. Use small opening of tip 1s to imprint 3 nail holes in each plank. Use narrow end of veining tool from confectionery set to score wood grain lines. Randomly cut through corner of several boards and curl up slightly to resemble warped wood. Set aside.

Step 6

Prepare four 1-layer cakes for rolled fondant. Prepare cakes for stacked construction and position on same-size cake boards. Tint 84 oz. of fondant gray. Roll out fondant 1/4 in. thick and individually cover each cake. Stack cakes together so that backs are flush.

Step 7

Mark staircase area.

Step 8

Cover cakes with plastic wrap to keep fondant soft as you carve stones on other tiers. Lightly carve stones with small end of veining tool. Press smallest ball tool between stones for grout lines. Blend stones from one layer to the next. Position all cakes on floor base.

Step 9

Make stairs using remaining gray and carpet using 24 oz. of fondant tinted red. Roll a 1/2 in. diameter gray fondant ball for all candelabra. Attach a ball to alternating stairs with damp brush. Insert candelabra sticks through balls and into cake.

Step 10

Grate colored chalks separately onto waxed paper with tea strainer. Lightly brush on stones; brush dark shades between grout lines. Insert windows along side of stairs. Position bottom window on floor base. Insert Dracula and witch cookies in cake and position remaining cookies on floor base.

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Brown Icing Color

Burgundy Icing Color

Red-Red Icing Color

Black Icing Color

Orange Icing Color

Leaf Green Icing Color

Lemon Yellow Icing Color

Violet Icing Color

Royal Blue Icing Color

Kelly Green Icing Color

Golden Yellow Icing Color

White Candy Melts® Candy

Meringue Powder

non-toxic chalk in black, gray and white

thin pretzel stick

35 candy-coated oval mints





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6 x 2 in. Round Pan

8 x 2 in. Round Pan

10 x 2 in. Round Pan

12 x 2 in. Round Pan

Any large tip with a 1 in. bottom opening (such as 2B)

8 in. Lollipop Sticks

Cookie Sheet

Cooling Grid

Cake Circles

Fanci-Foil Wrap

Triple-thick 18 in. cardboard circles or foamcore for base

Sharp Knife

Waxed paper


Tea Strainer



Cellophane Tape

Plastic ruler

Plastic wrap

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