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.
Make cake and cupcakes one day in advance. Prepare batter following recipe directions. Bake and cool pumpkin cake and cupcakes.
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.
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.
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.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.
Learn how to pipe beautiful rosettes, big and small, to add charming floral accents. Rosettes are a great way to create quick decorations. Different tips create different “petal” effects. Rosettes can be used to add a simple floral accent to a dessert or to cover a cake or 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.