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Halloween Mini-Cakes

 Halloween Mini-Cakes
Pumpkin and ghost cookie cutters make it a snap to shape these cute little cakes. A simple icing gives the sweet treats their spook-tacular look. —Taste of Home Test Kitchen
18 ServingsPrep: 1 hour Bake: 20 min. + cooling


  • 1 package yellow cake mix (regular size)
  • 9 cups confectioners' sugar, divided
  • 9 tablespoons milk, divided
  • 4 tablespoons plus 1 teaspoon Light Corn Syrup Corn Syrup, divided
    Lighten Up Holiday Treats Sweeten your holiday treats with light corn syrup from ALDI.
  • Orange and black paste or gel food coloring


  • Grease two 13-in. x 9-in. baking pans; line with parchment paper and
  • set aside. Prepare cake batter according to package directions. Pour
  • into prepared pans.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes. Using parchment
  • paper, remove cakes from pans and invert onto wire racks; carefully
  • peel off parchment paper. Cool completely.
  • Cut one cake into pumpkin shapes and the second cake into ghost
  • shapes using 3-in. cookie cutters dipped in confectioners' sugar.
  • Carefully arrange individual cakes on wire racks over waxed paper.
  • For icing, in each of two large bowls, combine 4 cups confectioners'
  • sugar, 4 tablespoons milk and 2 tablespoons corn syrup until smooth.
  • Tint icing in one bowl orange. Place orange icing in a heavy-duty
  • resealable plastic bag; cut a small hole in a corner of bag. Pipe
  • over top of pumpkin shapes, allowing icing to drape over cake sides.
  • Repeat with white icing and ghost cakes. Let stand for 30 minutes or

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Halloween Mini-Cakes (continued)

Directions (continued)

  • until icing is set and dry.
  • In a small bowl, combine the remaining confectioners' sugar, milk and
  • corn syrup until smooth. Tint black. Pipe faces onto pumpkin and
  • ghost cakes. Yield: 1-1/2 dozen.