I scream, you scream, we all scream for ice cream cone cake. The best part, it won’t melt. This adorable little cake is so simple to make and tastes delicious.
- A mini six-inch cake
- A tub of vanilla frosting
- Better Crocker Decorating Cupcake Icing in Chocolate
- 5 mini ice cream cones
- Vanilla cake batter to fill in the ice cream cones
- Cover the mini cake with vanilla frosting
- Lightly sprinkle colorful sprinkles around the top edge, sides and bottom of the cake
- Fill 5 mini ice cream cones with cake batter halfway and place in the oven at 350 degrees for 12 minutes
- It helps to put the mini cones in a mini cupcake tin to bake them, so they are less likely to fall over
- Let the cupcake cones completely cool off
- Once cooled, use the chocolate decorating cupcake icing to top the cones off and make it look like frozen yogurt
- Sprinkle some sprinkles on the top of the chocolate frosting
- Lightly press the cones against the side of the cake
- You may want to wait to do this until right before you are serving it to prevent it from falling over
- It works best to keep the cupcake cones in the fridge until right before you are serving them to prevent the icing from melting
Last but not least, let them eat cake! And make sure to save some for youself as well!
Trick or treat? Smell my feet. Give me something good to eat. If you don’t, I don’t care. I have a whole tray of mini pumpkin cupcakes waiting over there. Enough said. Here is the recipe.
- 24 mini cupcakes
- 1 container of vanilla frosting
- Red food coloring
- Yellow food coloring
- 1 pouch of Better Crocker Decorating Cookie Icing, Chocolate
- Combine the vanilla frosting, red food coloring and yellow food coloring
- Keep adding additional food coloring and mix it until you get your desired shade of orange
- Frost all cupcakes with a thin layer of orange frosting
- Take the cookie icing and draw jack o’lantern faces on the cupcakes
- Let the icing sit for an hour and then serve
Since the cupcakes are so small it’s ok to have two or three!
Since I love guacamole, I couldn’t resist adding this masterpiece to the menu. All you need are a few simple ingredients and this puking pumpkin could be making an appearance at your next Halloween party as well.
- 1 small pumpkin
- 1 tub of guacamole (to keep things really simple you can just buy already made guacamole from the store)
- Take a sharp knife and cut a jack o’lantern face of your choice on the pumpkin
- Ensure that you leave a large opening for the mouth
- Put the pumpkin on plate and dish out the guacamole making sure a little is placed right at the bottom of the mouth opening
- Serve and watch the smiles come rolling in
And if there are any doctor’s at the party you can play a comedian like my husband and keep telling them, “Help! Help! This pumpkin looks terribly sick!”
Halloween isn’t all about tricks and sweets. It’s also about pumpkins. Who can resist these adorable little clementine jack o’lanterns? Even better, they are a treat to make.
- 15 clementines
- 1 Sharpie marker
- Draw fun jack o’lantern faces on your clementines and put them in a bowl
That’s it! No tricks involved for these adorable little treats!
I decided to have a Halloween themed party for my little pumpkin’s first birthday, so will be filling up the blog with all of the fun decorations and recipes this week. Seriously, who doesn’t serve an eyeball cake for their little girl’s first birthday party?
- 1 yellow cake
- 2 containers of vanilla frosting
- 1 box of Oreos
- 1 bag of mini Oreos
- 8 Junior Mints
- 8 brown M&Ms
- 10 candy eyes
- Cover the cake with vanilla frosting
- Split 8 regular Oreos in half and put a Junior Mint in the middle of the Oreo
- Split 8 mini Oreos in half and put a brown M&M in the middle of the Oreo
- Randomly add the Oreos on the cake alternating sizes and then add on the candy eyeballs to fill up the rest of the space
- A second option is to pair the Oreos and candy eyeballs up so that it looks like pairs of eyes all over the cake
With Halloween right around the corner, it’s time to bring out the treats. These chocolate covered mummy pretzels are anything but scary to make.
- 15 pretzel rods
- Bag of white melting chocolate (10 oz)
- 30 candy eyes
- 1 tube of Betty Crocker white decorating icing
- Melt the chocolate in a bowl in the microwave for 30 seconds
- Remove the chocolate and stir it
- Continue to put it in the microwave for 15 second increments and stirring afterwards until melted
- Dip the top half of the pretzel rods in the chocolate and lay it on a piece of wax paper to dry
- If you want to avoid having a flat backside you can have them dry in a cup instead with the wet part sticking out
- Immediately place the candy eyes on the top center area of the melted chocolate as seen in the picture
- Let it dry and then drizzle on lines of the white decorating icing
- Let entire pretzel dry before moving them
Make sure to open your mouth wide and gobble up all the mummies!
Having a sweet tooth makes it tough to say no to chocolate, cupcakes, candy, marshmallows, donuts, ice cream, cookies…and the list goes on. Lucky for you, it’s a known fact that if the cupcake is this tiny, calories don’t count. In fact, you might as well have s’more! Here’s a quick and easy recipe that will have you celebrating National S’mores Day in no time!
- 12 mini cupcakes
- 1 tub of chocolate frosting
- 3 Hershey’s milk chocolate bars (you won’t really need that many, but sometimes they don’t break along the line the right way and you can always find room in your tummy for leftovers)
- 2 graham crackers
- 12 mini marshmallows
- Break the Hershey’s bars into the individual rectangles as shown in the picture above (you’ll need 12)
- Break each graham cracker into 6 pieces
- Cover the top of the cupcake with chocolate frosting
- Place one piece of graham cracker, one chocolate rectangle and one marshmallow on top of the cupcake
Who wants s’more?
Nope, not talking about a streaking party here. Instead, we’re just going to stick to cupcakes this time around. Now that BBQ season is heating up, these hotdog cupcakes are the perfect dessert for your next event.
- 12 mini cupcakes
- 1 pound cake
- 12 red Starbursts
- 1 yellow icing tube
- 1 tub of chocolate frosting
- 1 small container of rainbow sprinkles
- To create the buns, cut the pound cake into 1 inch slices
- Next cut those slices in half from top to bottom and then in half again across the middle to have four equal pieces
- Then cut a small triangle out of top part of the pound cake to make room for the hotdog (you can just cut a thin slice to put them in, but it works better if you remove some of the pound cake to make room)
- To make the hotdog, put the Starbursts in the microwave for 7 seconds each and then roll them into a ball and then into a long hotdog
- Place the Starburst hotdogs into all the hotdog buns
- Use the yellow icing tube to draw a thin squiggly line for mustard on all the hotdogs
- Ice the cupcakes with the chocolate frosting
- Add the rainbow sprinkles on top of the chocolate frosting
- Then put the buns with the hotdogs on top of the frosted cupcakes
We’ll be frank, your guests will love these!
Ever four years the world comes together to watch the best athletes across the globe compete during the Summer Olympics. Since these athletes spent hours grinding away to prepare for Rio, the least we can do is spend a few minutes creating some Olympics-themed desserts to enjoy while we sit on the couch and watch them.
- 12 mini cupcakes
- Tub of chocolate frosting
- 12 yellow Starbursts
- Gold color mist (I used Wilton’s shimmering food color spray)
- Black decorating gel
- Package of Twizzlers Pull ‘n’ Peel
- Frost the cupcakes with chocolate frosting
- Place the Starbursts in the microwave (3 at a time) for 10 seconds (exact time will vary by microwave)
- Once removed from the microwave, roll the Starbursts into individual balls and then flatten them into the shape of a medal
- Spray the top of all the medal Starbursts with the gold color mist
- Let the mist dry
- Write “USA” with the black decorating gel on top of the gold misted medals
- Cut the Pull ‘n’ Peel into 1.5 inch sections
- Pair up the individual strands of the Pull ‘n’ Peels and use two pairs to form a “V” on each cupcake
- Place the gold medal on the bottom of the “V”
- Note: On my first attempt to write “USA” the black decorating gel came out looking like a bunch of blobs. If your tube is coming out too thick, you can make a pool of black decorating gel and then dip the end of a toothpick in it and use that to write “USA” on the medals.
Now let your arm do some heavy lifting as you pop these cupcakes into your mouth. Go for the gold!