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SPRING 2006

 

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Halloween

 
 Halloween Pumpkin-Shaped Cake

 Twice the batter for any cake recipe
 (or 2 packages of cake mix, prepared)
 Twice any white frosting recipe
 (or 2 cans white frosting)
 Food colouring
 1 Hostess Ho-Ho« (or similar cake-roll snack item)

 1. Pre-heat the oven to 350F

 2. Wipe and core the apples then peel off the top third
     of the skin

 3. Arrange the apples in an ovenproof dish and add the
     water around them

 4. Fill the apple cavities with demerara sugar then add
     a knob of butter on top

 5. Place the dish in the pre-heated oven and cook for
     about 35-40 minutes or until apples are soft

 6. Serve apples topped with whipped cream and a
     sprinkling of currants

  Prepare two cakes in bundt pans and cool completely.

 Color most of the frosting a deep orange, reserving
 about 1/2 cup, which should be colored black (or use
 dark chocolate fudge frosting).

 Place one bundt cake upside down (rounded side on
 the bottom) on a cake plate; frost the top only. Place
 the second bundt cake flat-side down on top of first
 cake. Frost the entire cake with orange frosting,
 making up and down motions with spatula to simulate
 a pumpkin.

 Insert the Ho-Ho« in the middle of the top of the bundt
 cake to make the stem. Use black frosting to make
 eyes, nose, mouth, etc. (Or use candies, gum drops,
 jelly beans, black rope liquorice -- be creative!)



 





 

 

  

 

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