Name: Halloween Witch Hats
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 24 ice cream sugar cones -; 1 package yellow cake mix (regular size) -; 1/2 cup chocolate frosting -; 24 chocolate wafers -; 1 can (16 ounces) vanilla frosting -; 1/4 teaspoon orange paste food coloring -; 12 green apple Jolly Rancher Chews, halved -; Purple nonpareils -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Halloween Witch Hats

1. 24 ice cream sugar cones -

2. 1 package yellow cake mix (regular size) -

3. 1/2 cup chocolate frosting -

4. 24 chocolate wafers -

5. 1 can (16 ounces) vanilla frosting -

6. 1/4 teaspoon orange paste food coloring -

7. 12 green apple Jolly Rancher Chews, halved -

8. Purple nonpareils -

How to cook deliciously - Halloween Witch Hats

1. Stage

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.

2. Stage

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.

3. Stage

Repeat with remaining cones and additional batter. Use remaining batter to bake cupcakes.

4. Stage

Spread 1 teaspoon chocolate frosting onto the center of each chocolate wafer. Top with cone, cake side down.

5. Stage

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.