Halloween Witch Hats Recipe

Halloween Witch Hats Recipe photo by Taste of Home

Kids of all ages love finding the cake inside these cute cones. They're great for class parties. —Betsy King, Duluth, Minnesota

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Halloween Witch Hats Recipe

Yield: 35 Servings

20 15 35

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.
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.
Repeat with remaining cones and additional batter. Use remaining batter to bake cupcakes.
Spread 1 teaspoon chocolate frosting onto the center of each chocolate wafer. Top with cone, cake side down.
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. Yield: 24 witch hats and 11 cupcakes.

Originally published as Halloween Witch Hats in Taste of Home October/November 2012, p90