instructions
Cookie Ingredients:
Preheat oven to 400°F. In large bowl, cream butter and sugar with electric mixer. Beat in egg, vanilla and almond extracts. Combine flour and baking powder; add to butter mixture, 1 cup at time, mixing well after each addition. The dough will be very stiff; if necessary, blend last flour in by hand (if dough becomes too stiff, add water, a teaspoon at a time). Do not chill dough.
Divide dough into two balls. On a floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8-inch thick. Dipping cutters into flour before each use, cut out cookies. Bake cookies on ungreased cookie sheet for 6-7 minutes or until cookies are lightly browned. Cool completely on wire rack before decorating.
To decorate cookies:
Cover cookies with Ice-a-Cookie; dry overnight. Add faces to ghosts and sayings to tombstones. Attach cookie sticks to back of cookies with Ice-A-Cookie; dry overnight.
Cake Ingredients:
Preheat oven to 350°F. Spray pan with vegetable pan spray. Prepare devil's food cake batter according to package instructions; fold chocolate chips into batter. Pour into prepared pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan and cool completely. Lightly ice cake with icing.
To decorate cake:
Roll out fondant 1/8-inch thick, either directly from the package, combining colors to create new colors or marbling 2 or more colors; cut leaves and acorns and allow to dry. Roll out and completely cover cake with pastel green fondant; smooth. Attach cookies; arrange leaves and acorns.
Cake makes about 18 servings.