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Halloween Surprise Cake and Cupcakes Zoom

Halloween Surprise Cake and Cupcakes


This creepy, tongue-in-cheek Halloween treatscape features a jack-o?-lantern cake, brightly colored cupcakes and popcorn extras will delight all your guests. Use the Wilton Dimensions Pumpkin Pan to make the cake and Wilton Orange Candy Melts Candy for the popcorn mixture.
Makes: Cake serves 20; each treat serves 1.

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Step 1

Make cake and cupcakes one day in advance. Prepare batter following recipe directions. Bake and cool pumpkin cake and cupcakes.

Step 2

Ice cake one day in advance. Prepare buttercream icing following recipe directions. Tint portions black, orange and green.

For pumpkin, use 9 in. angled spatula and orange icing to assemble cake halves. Use knife to cut away a portion of front of pumpkin at bottom for mouth, 5 in. x 2 1/5 in. and trim leaves off top of cake.

Use tip 3 and black icing to outline eyes, eyebrows and pipe dot nostrils. Use 9 in. tapered spatula and black icing to ice mouth area. Use finger dipped in cornstarch to pat smooth. Use tip 21 and orange icing to cover cake with stars. Use tip 21 and green icing to pipe a pull-out rosette for stem.

Step 3

Decorate cupcakes. Use 9 in. angled spatula and green icing to ice cupcakes.

Melt orange Candy Melts candy according to package directions. Use spatula and melted orange candy to cover a triangle shape, 3 in. wide by 3 in. long on waxed paper-covered cake board.

Mix remaining candy with popcorn and add pumpkin seeds. Place popcorn on candy triangle. Chill until set, 10 to 15 minutes. Place small amounts of remaining popcorn mixture on top of cupcakes.

Step 4

Assemble. Position pumpkin cake on top plate of cake stand. Remove popcorn candy triangle from waxed paper. Use melted orange candy in a cut parchment bag to attach to edge of plate. Hold in place until set, approx. 10 minutes.

Use additional popcorn mixture to build up area in front of mouth. Position cupcakes on middle and bottom plates and add more popcorn mixture as desired.

Note: If popcorn mixtures becomes too cool, place in a microwave-safe bowl and microwave for 15 seconds to re-melt candy.

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Ingredients

Products

favorite firm-textured cake recipe or mix, such as pound cake

favorite firm-textured cake recipe or mix, such as pound cake ((6 1/2 cups batter needed))

Favorite chocolate cupcake recipe or mix

Favorite chocolate cupcake recipe or mix ((7 cups batter needed for 36 cupcakes))

Black Icing Color

Black Icing Color

Orange Icing Color

Orange Icing Color

Leaf Green Icing Color

Leaf Green Icing Color

Lemon Yellow Icing Color

Lemon Yellow Icing Color ((Combine Lemon Yellow with Leaf Green for green shown.))

cornstarch

cornstarch

Orange Candy Melts® Candy

12 ounces Orange Candy Melts® Candy

popped popcorn

10 cups popped popcorn

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Assorted Jewel Baking Cups

Assorted Jewel Baking Cups ((18 purple used))

12-cup Standard Muffin Pan

12-cup Standard Muffin Pan

Knife

Knife

Plastic ruler

Plastic ruler

food-safe scissors

food-safe scissors

12 in. Disposable Decorating Bags

12 in. Disposable Decorating Bags

10 x 14 in. Cake Board

10 x 14 in. Cake Board

Waxed paper

Waxed paper

Pipe dots for flower centers, faces, figure piping and border effects. When making large dots, lift the tip as you squeeze to allow icing to fill out completely.

Characters or designs are often outlined first, then piped in with stars or zigzags. Outlines can also be used for facial features.

The rosette has the tight, swirling look of a rose, but is achieved in one continuous rotation, rather than with wrapped layers of petals. Single rosettes are also used as candleholders on top of a cupcake.

The star tip creates the most celebrated, easily accomplished decorations! The serrated edges of the star tip make ridges in the icing as you squeeze it out. Because fill in requires so much piping from the same bag, keep replenishing icing in bag.

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