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Halloween Cake

Halloween Cake


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This cake is perfect for Halloween because of the bold flavors and the cool look of the green, orange, and white colors inside. It is sure to delight all guests because the flavor profile is interesting and unique.

Notes

You need:

  • Scull-shaped cookie cutter
  • Buttercream
  • Various gel food color to color buttercream for decoration
  • Small piping bag
  • Piping tips

To assemble for best aesthetic look, cut cake into 4 layers and alternate fillings. Finish with buttercream. Dust with pistachio crumbs and decorate with candy corn and Halloween-themed sprinkles. For the more advanced decorators out there or those up for a challenge, make fondant Day of the Dead sculls (additional directions below for this).

Roll out fondant as thin as possible, cut out shape, and decorate using buttercream.

Ingredients

Pistachio Cake

  • 3/4 Cups unsalted shelled pistachios (approximately 4 ounces; not dyed red)
  • 1 Cup all-purpose flour
  • 2 Teaspoons baking powder
  • 1 Teaspoon ground cardamom
  • 1/4 Teaspoon salt
  • 1/2 Cup whole milk
  • 1/4 Teaspoon pure vanilla extract
  • 1/2 Cup (1 stick) unsalted butter, softened
  • 1 Cup sugar
  • 3 large eggs
  • 2 Tablespoons finely grated orange zest (from 3 medium oranges)
  • One package of pistachio Jell-O pudding mix

Pumpkin Custard

  • 6 whole eggs
  • 200 Grams sugar.
  • 180 Grams cornstarch
  • 1 Liter milk
  • 1 Cup pumpkin purée
  • 1 tsp cinnamon

Chestnut cream:

  • 8 oz of whole chestnuts, peeled
  • 1/2 Cup sugar
  • Vanilla bean
  • 1 cup whipping creams whip to soft peek

Servings12

Calories Per Serving614

Folate equivalent (total)70µg17%

Riboflavin (B2)0.4mg25.7%


48 Halloween Cakes That Are So Stunning, They Double as Decor

These spook-tacular cakes are almost too creepy to eat.

When it comes to hosting a Halloween party, there&rsquos no shortage of creepy, crawly, and down-right spooky decorations out there to dress your home up for the holiday. But just because the focus is so often on web-covered walls and Jack-o-lantern laden staircases, that doesn&rsquot mean the food should be left out from the fun. Transform even your food with these Halloween cake recipes to create a tasty treat that also makes a fabulous centerpiece to add to your decor.

From a mummy coffin cake, to a marshmallow webbed two-tier dessert, these scarily tasty Halloween cakes will not only be crowd pleasers for guests of all ages, but are so creatively-designed that they can double as an impressive table centerpiece. And with recipes that range from beginner baker to an expert in the kitchen, anyone can create a stunning cake that truly makes a statement. As it turns out, you can have your cake and decorate with it too.


Recipe Summary

  • 1 ¼ cups chocolate wafer crumbs
  • ¼ cup butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • ¾ cup white sugar
  • 3 eggs
  • 1 ½ cups canned pumpkin pie filling
  • 1 tablespoon cornstarch
  • 1 cup sour cream
  • 2 (1 ounce) squares semisweet chocolate
  • 2 teaspoons vegetable oil

Preheat oven to 350 degrees F (175 degrees C).

Mix chocolate wafer crumbs and melted butter in a bowl press onto the bottom of a 9-inch springform pan.

Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Beat in eggs, one at a time, until just blended. Stir in pumpkin pie filling and cornstarch pour over chocolate wafer crust.

Bake in preheated oven until center is just set, 50 to 55 minutes.

Spread sour cream over top of warm cheesecake let cool.

Melt chocolate and oil in a microwave-safe bowl in a microwave for 1 minute stir until completely melted. Drizzle chocolate onto sour cream topping in a spiral pattern, starting from the center draw a toothpick outward, from center to edges, through circles to form a web. Remove side of pan and serve.


70 Easy Halloween Cakes That Are Wickedly Impressive

These boo-tiful desserts will delight all of your party guests.

Looking for a fun Halloween cake to kick off spooky season in a sweet way? Whether you're looking to impress all of your Halloween party guests with an out-of-this-world cake that'll have them ooh-ing, aah-ing, or simply want a treat that kids or friends can enjoy enough to and ask for seconds (and thirds), we've got the cake here for you. Some are inspired by the creepiest, crawliest parts of Halloween&mdashblack cats, wicked witches, ghostly ghouls, scuttling spiders, and more&mdashand others are simple, easy to make, but won't look out of place next to the caramel apples and bowls of Halloween candy. But all of the recipes we've highlighted here are decorative, playful, and delightfully over the top.

And while each Halloween cake recipe is sinfully delicious in its own right, the truth is that when it comes to crafting a Halloween treat for the whimsical, the look of the final product is just as important as the taste. It's got to be dramatic and unique enough to win over even your most discerning guests. Well, rest assured that these frightfully good treats get the job done&mdashand then some. They're stunning enough to double as Halloween centerpieces, and creative enough to serve as the only ice breakers you'll need at your next fall dinner party.

From a tongue-in-cheek Mississippi Blood Pie to a crafty bone palace made entirely of meringue, there's something here for everyone&mdashfrom the kids to the grown-ups to the ghosts in your attic.

Up for a real-deal Halloween baking challenge? We've got one for you right here&mdashand it's just as rewarding as it looks. This creepy construction is built using not one, but two cakes. and it's decorated with the works.

Pumpkin custard, whipped cream, and shaved dark chocolate come together beautifully in this tabletop stunner. Your guests won't be able to stop staring.

This sheet cake, complete with sifted cocoa powder tracks, is perfect for a murder-mystery Halloween party.

The eye-catching "Help Me!" cake is simply a store-bought white cake with a few dark twists. (Talk about hands-off!)

Start with a store-bought frosted layer cake. Cut out a pair of arms and hands in black craft paper and tape to skewers to help them stand upright. Pile on a mound of "dirt"&mdash crumbled chocolate cookies&mdashto give it that "buried alive" vibe. Top vanilla-frosted cupcakes with edible fondant raven feathers . For an extra hair-raising element, add plastic critters around the cake.

Give a round cake real bite with our snake template and black nonpareils . Print the template place your printout beneath a sheet of parchment and trace the snake design. Cut parchment as indicated on the template to create a stencil.

Step 1: Prepare one box of cake mix (any flavor) per the package instructions divide the batter between two 9-inch round cake pans, and bake as directed. Let cool.

Step 2: Level the tops of both cakes. Frost the top of one cake with white buttercream, either store-bought or our recipe. Place the second cake atop it. Frost the entire two-layered cake.

Step 3: Center the snake stencil atop the cake and gently smooth flat. Fill in the stencil with nonpareils, pressing them softly into the icing with the back of a spoon. Chill the cake in your freezer for 15 to 20 minutes, then carefully remove the stencil. Use a toothpick to clean up any stray nonpareils.

How to level a cake: Set the cake atop a cake stand then carefully slice away the rounded top with a serrated knife, turning the stand as you go.

Weave a tangled web&mdashfrom melted marshmallows&mdashfor this elegantly eerie dessert.

Step 1: Prepare two boxes of cake mix (any flavor) per the package instructions. You'll need two round cake pans: one 4"W x 4"H the other 7"W x 4"H.

Trace the base of one pan onto parchment cut out and place in the bottom of that pan. Repeat for the other pan. Coat the inside of both pans, including parchment liners, with cooking spray.

Step 2:Apportion cake batter between pans. In a 350°F oven, bake the smaller cake for 25 to 30 minutes and the larger cake for 45 to 50 minutes. Let cool.

Step 3: Level the top of each cake. Frost the top of the larger cake with white buttercream. Then center the smaller cake atop it. Frost the entire two-tiered cake.

Step 4: Microwave eight ounces of marshmallows in a bowl for 30 seconds, until gooey but still lumpy. Stir until smooth and cool enough to handle. Pinch off a bit of marshmallow stretch to create a long, thin strand and drape it onto the cake. Repeat, applying strands until the entire cake is covered in "webbing."

Step 5: To make the spiders, you'll need black fondant. Use your hands to shape one 1½-inch ball and nine ½-inch ones. Partially flatten the tops of the large ball and one small one then use a drop of water to attach them, creating the head and body. Roll the remaining balls into long tubes for the legs, bend in the middle, and attach, using a drop of water for each, to the body, as shown. Repeat, using slightly smaller balls, to create a second spider.

The key to these little sandwich cakes: cookie cutters!

Step 1: Prepare one box of chocolate cake mix per the package instructions divide the batter between two 9-inch square cake pans, and bake as directed. Let cool.

Step 2: Level the tops of both cakes. With a serrated knife, slice away the top quarter of each cake. Use a two-inch square cookie cutter to cut nine squares out of each sliced cake top. Repeat with each cake bottom.

Step 3:Figure out what creepy words you want to spell, keeping in mind that you have 18 letters total. Using the alphabet cutters, punch out each letter from your top squares. (Note: If you spell "Trick or Treat," you'll have six top squares and six bottom squares left.)

Step 4:Frost the tops of the bottom squares with white buttercream. Cover each with a top cake square to make sandwiches. Using a pastry bag fitted with a ¼-inch round tip, pipe more frosting into the letter shapes. Finally, turn cakes upside down on a parchment-lined plate, and refrigerate for 20 minutes. Flip sandwiches right side up and remove parchment before serving.

Channeling this professional-looking cake is much simpler than it appears. Just download our free Ouija-board art (courtesy of Hasbro Inc.), then upload it to cakeart.us. The folks there will turn it into an 8"W x 10"L sheet of edible wafer paper&mdashfor just $4.75.

Step 1: Prepare cake mix (any flavor) per the package instructions pour batter into a 9"W x 13"L cake pan, and bake as directed. Let cool.

Step 2: Level the top of the cake. Frost the entire cake with white buttercream, and center the wafer paper atop it as shown. You'll also need an extra container of buttercream frosting, or increase our recipe as indicated online. Using a pastry bag fitted with a ¼-inch round tip, pipe frosting around the top edges of the cake, as shown.


Green Eyed Monsters

Start with pre baked cupcakes and canned frosting and these cute monster cupcakes are easy to make for your next Ha

  • 6 marshmallows
  • 6 chocolate or vanilla cupcakes baked in black foil liners
  • 1 (16-ounce) can vanilla frosting
  • Neon green food coloring
  • 6 small chocolate-coated mints

Amazing Halloween Rainbow Party Bundt Cake

Fun cake to make for a special Halloween party! You can do the same process to make Halloween Party Cupcakes, by l.

  • 1 box Betty Crocker® SuperMoist® white cake mix
  • 1 box Betty Crocker® SuperMoist® Dark Chocolate cake mix
  • Water, as much cake mix boxes call for
  • Vegetable oil, as much cake mix boxes call for
  • Eggs, as much cake mix boxes call for
  • Black food coloring
  • Purple food coloring
  • Orange food coloring
  • 1 (12-ounce) can Betty Crocker® whipped fluffy white frosting

Halloween Poke Cake

Marbled cake goes Halloween with orange jello 'poke' which makes is moist and delicious! Topped with a homemade cho.

  • 1 (18-1/4 ounce) package fudge marble cake mix
  • 2 (3-ounce) packages orange gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1/2 cup butter, softened
  • 3 1/2 cups confectioners' sugar
  • 1/3 cup baking cocoa
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 12 to 15 candy pumpkins

Funfetti Color Me Halloween Cupcakes

These Halloween Funfetti cupcakes are a super fun recipe to make with the kids to get the family in the spirit!

  • 1 (18.9-ounce) box Pillsbury Funfetti Halloween Cake Mix
  • 1 cup water
  • 1/3 cup Crisco pure vegetable oil
  • 3 large eggs
  • 1/2 teaspoon yellow food color
  • 10 drops red food color
  • 1 (15.6-ounce) can Pillsbury® Funfetti Halloween vanilla flavored frosting

Halloween Candy Corn Cupcakes

These cupcakes are colored like candy corn with the yellow base, orange top and frosted with white! It would be fun.

  • 1 box classic white cake mix
  • 1 cup water
  • 1/4 cup vegetable oil
  • 3 large egg whites
  • Red and yellow food dye
  • Tub of fluffy white frosting

Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting

Easy and festive pumpkin cupcakes topped with sweet and rich cream cheese frosting

  • 1 (2 layer sized) package spice cake mix
  • 1 cup sour cream
  • 1 (15-ounce) can pumpkin
  • 1/4 cup oil
  • 3 eggs
  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla
  • 1 (16-ounce) package powdered sugar
  • 1 1/2 teaspoon ground cinnamon

Mandarin Orange Cake

Filled with the citrus flavors of Mandarin Oranges, crushed pineapples, creamy vanilla pudding, and whipped cream, .

  • 1 (18.25-ounce) yellow or butter recipe cake mix
  • 1/2 cup vegetable or canola oil
  • 1 (15-ounce) can mandarin oranges, undrained
  • 3 eggs
  • 1 (8-ounce) can crushed pineapple, undrained
  • 1 (3.4-ounce) box vanilla or French vanilla instant pudding mix
  • 1 (13-ounce) cool whip or whipped cream
  • butter and flour to prepare 2 (9-inch) round cake pans

Easy Pumpkin Pie Cake

This pumpkin pie cake combines traditional pumpkin pie with a buttery, crispy topping made from yellow cake mix

  • 2 eggs
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 (15-ounce) can pumpkin (not pumpkin pie mix)
  • 1 (12-ounce) can evaporated milk
  • 1 box Betty Crocker™ SuperMoist™ yellow cake mix
  • 1/2 cup butter, melted
  • 3/4 cup pecans, chopped
  • Whipped cream, if desired

Creme de Menthe Layer Cake

This Creme de Menthe Layer Cake can be made in a layer cake or as a sheet cake

  • CAKE:
  • 1 package white cake mix
  • all ingredients from the package white cake mix, but substitute 1/4 cup Creme de Menthe instead of water
  • 1/4 about 1/4 cup mini chocolate morsels, optional
  • FROSTING:
  • 1 (12-ounce) bag semisweet chocolate chips
  • 3/4 cup heavy cream
  • 1 tablespoons light corn syrup
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons butter, at room temperature
  • whipped cream frosting or substitute Cool Whip with the Creme de Menthe
  • 1-pint heavy cream
  • 3 Tablespoons powdered sugar
  • 2 teaspoons Creme De Menthe or 1/2 teaspoon mint extract, optional
  • 2 to 3 drops of green food coloring, optional
  • chocolate curls or sprinkles or mini chocolate chips, optional garnish
  • CHOCOLATE CURLS, OPTIONAL GARNISH:
  • 3 squares of semisweet Baker's chocolate
  • 1 tablespoon shortening

Leftover Halloween Candy Cake

A decadent way to use up that leftover Halloween Candy! Use your favorite leftover candy! Baked in a delicious vani


You can easily make this Halloween cake using Oreo Thin cookies. Start by layering the cookies using whipped cream. The cookies will absorb the moisture from the whipped cream and will soften allowing you to cut it just like a cake. It can further be decorated in the Halloween theme. Check out the recipe at Southern Bite.


You can easily make this Halloween cake using Oreo Thin cookies. Start by layering the cookies using whipped cream. The cookies will absorb the moisture from the whipped cream and will soften allowing you to cut it just like a cake. It can further be decorated in the Halloween theme. Check out the recipe at Southern Bite.


Related Video

The molasses was so overpowering, none of the other spices or the flavor of the apples could even begin to be savored

It looks like someone updated the recipe adding the eggs and sour cream. I liked the idea of the apples on the bottom and the spice cake baked on top. I thought the spices in the cake were a little too overpowering and the cake was a little dry. Next time I will use a different gingerbread recipe and use less sugar on the apples

Whisk the eggs? What eggs? Add the sour cream? What sour cream? Is it in addition to the yogurt or instead of? Unfortunately, not a successful recipe.

Had to be my all-time worst recipe I ever got on Epicurious. Nothing subtle about those spices. Tastes like someone just shook raw spices into my mouth and I swallowed. Even my husband who likes just about anything I bake thought it was too strong.

Be prepared to share this cake with either a large family or a big party of friends. The cake was delicious, but very rich. Would be a treat at Christmastime. I used only 2 eggs, which seemed perfect. I also used a 13x9 pan as well as a 9x9 pan. The cakes are much thinner (about 2"), but that might be best considering the richness. I also used only yogurt, no sour cream, and thought that was just fine as well. Considering the amount of sugar it looked like was in the cake, I used a sour apple - I believe Granny Smith. Would try a slightly sweeter one next time - It didn't come out quite as sweet as I imagined. (Fuji would be perfect). This would make a wonderful "gift cake."

I used 3 large eggs, and for a twist I used Date Molasses. Next time I will use 2 large eggs. Using 3 eggs caused the cake to rise more than expected, it looked like a quick bread. The overall cake was wonderful, but a 13x9x2 inch pan was too small. I suggest using two pans instead of the one. I also lost all of the apples when I turned out the cake, I allowed the cake to cool slightly, about 5 - 10 minutes, and they still stuck to the bottom of the pan.

This is an excellent cake but you have to really like molasses. There is a problem with the way the recipes reads, 1) it listes yogurt but then asks for the sour cream to be added. I added 1 c. each 2)It asks for eggs to be whisked in but doesn't list them. I used 3 large eggs. I baked for the min. time and it was moist beyond compare. Also tastes better at room temp. than lukewarm. A cinnamon icing (but not too sweet) would also complement this.


Mixed Berry Halloween Graveyard Cake

Strawberries, raspberries and blueberries combine to make a boo-tiful and delectable chocolate berry cake perfect for any Halloween celebration. Pureed blueberries are added to the chocolate cake batter and a sweet strawberry-raspberry jam fills the middle. Impress everyone with this clever and tasty treat.

Ingredients

Graveyard Cake
  • 1 Package (6 ounces or 1 1/4 cups) Driscoll's Blueberries
  • 3/4 Cup water
  • 1 Package (18.25 ounces) devil food cake mix
  • 1/3 Cup oil
  • 3 large eggs
Strawberry Ghosts and Tombstones
  • 1 Cup white candy melts
  • 2 Tablespoons vegetable shortening
  • 1 Package (16 ounces) Driscoll's Strawberries
  • 2 Ounces bittersweet chocolate, melted
  • Assorcted Halloween sprinkles, such as Jumbo Ghost Sprinkles
  • 3 Milano cookies
  • 6 Cream filled chocolate cookies, such as Oreo's
Raspberry Strawberry Filling
  • 1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
  • 1 1/2 Cups coarsely chopped Driscoll's Strawberries
  • 1/3 Cup sugar
  • 2 Tablespoons cornstarch
Chocolate Ganache Whipped Frosting
  • 2 Cups heavy cream
  • 12 Ounces bittersweet chocolate, finely chopped
  • 1 Package (6 ounces or 1 1/4 cups) Driscoll's Blueberries for garnish
  • 1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberies for garnish

Directions

Graveyard Cake

Heat oven to 350°F. Lightly grease and flour 2 (9-inch) square baking pans. Place 1 cup blueberries and water in bowl of a food processor. Puree 1 minute or until smooth.

Blend cake mix, blueberry mixture, oil and eggs with an electric mixer in large bowl on low speed just until moistened. Scrape sides of bowl.

Beat at medium speed 2 minutes. Stir in remaining blueberries. Divide batter evenly into prepared pans.

Bake 25 minutes or until toothpick inserted in center comes out clean. Cool completely.

Strawberry Ghosts and Tombstones

Line cookie sheet with parchment paper.

Combine candy melts and shortening in large microwave safe bowl. Microwave on 50% power for 30 seconds. Stir thoroughly. Continue to microwave and stir at 30 seconds intervals until smooth and completely melted.

Dip strawberries into candy melt to coat completely, let excess drip off. Carefully place stem side down onto prepared cookie sheet. Let stand at room temperature or store in refrigerator 30 minutes or until coating is firm.

Spoon melted chocolate into a pastry bag fitted with Wilton tip # 3. Using melted chocolate place dots of chocolate as glue and arrange ghost sprinkles for eyes. Pipe on eyebrows and mouth, let stand until firm.

Arrange cookies on tray. Pipe saying onto each cookie.

Let stand at room temperature until coating is firm. In food processor blend cookies until fine crumbs, set aside.

Raspberry Strawberry Filling

Combine raspberries and 1 cup coarsely chopped strawberries in food processor. Puree 1 minute or until smooth.

Press through a sieve to remove seeds. Whisk sugar, cornstarch and berry puree in small saucepan until blended.

Bring to a boil over medium-high heat, stirring constantly and boil 1 minute.

Remove from heat stir in ½ cup chopped strawberries set aside. Cool completely.

Chocolate Ganache Whipped Frosting

Bring heavy cream to a boil over medium-high heat in medium saucepan. Whisk in chocolate. Whisk constantly until the chocolate is completely melted.

Pour chocolate into a bowl, cover surface with plastic wrap, chill 2 hours.

Beat chilled chocolate with an electric mixer on low to medium speed 30 seconds or just until mixture is thickened and begins to hold a shape. Do not overbeat.

To Assemble

Place one cake layer on serving plate. Spread raspberry strawberry filling to ½ inch from edge. Top with second cake layer.

Frost sides and top with ganache whipped frosting. Arrange blueberries around top edge of cake and raspberries around bottom edge of cake.

Sprinkle center top with cookie crumbs. Arrange strawberry ghosts and press cookies into cake, for tombstones.


Cake Balls, Halloween-Style

Just prepare the cake according to the directions on the package, and bake it in a 9 x 13-inch pan. Cover the cake with a dishtowel and allow to cool completely.

Once the cake has cooled, begin gently crumbling the cake. Place sections of the cake into a large bowl, 1/4 of the cake at a time. When you&rsquore finished, you should have a bunch of very fine cake crumbs.

Use two forks to work the icing into the cake. Keep working until the icing is no longer visible. Even if you use white icing with devil&rsquos food, the white will eventually blend in entirely.

Next, roll the mixture into balls&mdashmake them about walnut size &ndash a small ice cream scoop could help with this.

This is important: pop &lsquoem in the freezer, uncovered, for at least an hour. The cake balls need to be very firm before coating them.

When the cake balls are nice and firm, go ahead and prepare a double boiler.

Dump the melting chocolate pieces into the bowl of the double boiler. Stir occasionally until the chocolate is totally melted and smooth and set aside.

Insert a stick sideways into each ball (paying attention to the flat part on the bottom). Now, you can either roll the ball in the chocolate, or spoon it over the top&mdashwhatever&rsquos easier for you.

Be sure to thoroughly coat the bottom of the ball where it meets the stick.

Lay them back down onto waxed or parchment paper, paying attention to the flat part (get it against the parchment again.)

Now decorate and get creative as you want!

That&rsquos CAKE&hellipnot CALF, just to be clear. Mmmm&hellipcake balls. Have you heard of these little delights? They&rsquore fun to make, ridiculously easy, and can be adapted in so many fun ways, one of which I&rsquoll show you today in honor of All Hallow&rsquos Eve, which is upon us tomorrow. I&rsquod been making them for a little while but wound up adapting the basic recipe last year: I added RUM to the cake, and made a tipsy version &hellipand proceeded to eat eleventy-hundred of them. Hiccup! We&rsquoll make those together next month in preparation for the upcoming Thanksgiving/ Christmas season, if you think you can HANDLE the rum.

I decided to make straight-up cake balls with the kids yesterday, inspired by a delicious site called Bakerella&mdashand let me just tell you, if you&rsquore more of a meticulous cake/cupcake decorating type, if you&rsquore artistically inclined and precise, or if you just enjoy admiring the work of those who are, you must check out her Halloween Cake Pops. They&rsquore absolutely puh-recious.

If, however, you&rsquore not meticulous&hellipif your kids insist on helping you whenever you attempt to bake anything remotely decorative&hellipif you&rsquore lucky to make it out of the kitchen in one piece on any given day and consider yourself a lucky woman if your Basset Hound hasn&rsquot hoisted himself up on your countertop and absconded with whatever you&rsquove just spent two hours cooking (hypothetically speaking, of course) you might feel better after reading this post. I&rsquom more the slop-things-together type. And I&rsquom okay with that. I am.

At least I will be, with intensive therapy.

Seriously, CAKE BALLS in any form are a real treat. They can be made into &ldquocakecicles&rdquo for kids, pass as truffles at a baby or wedding shower, or be arranged on a tiered cake plate for a really awesome presentation at Eastertime. They can be spiked with booze or adorned with sprinkles, swirls, and nuts&hellipand are just plain fun to make.

So let&rsquos do that! Call me crazy, but I think it&rsquos only a matter of time before cake balls sweep the nation.

I used Red Velvet because that&rsquos what I had on hand&hellipplus, I thought it would make a nice &ldquobloody&rdquo interior for the Halloween treats. But you can use any flavor of cake mix you want. (Yellow is one of my favorites, and the one I use for my Rum Cake Balls.)

Just prepare the cake according to the package directions, and bake it in a 9 x 13-inch pan. Cover the cake with a dish towel and allow to cool completely. Usually, I&rsquoll bake the cake the night before and leave it covered on the counter &rsquotil I need it.

When you&rsquore ready to make the CAKE BALLS, begin gently crumbling the cake. I place sections of the cake into a large bowl, 1/4 of the cake at a time.

I use two forks and just gradually pull the cake apart.

And when 1/4 of the cake is finely crumbled&hellip

Add in another section and crumble away.

When you&rsquore finished, you should have a bunch of very fine cake crumbs.

And NOW&hellipfor the highly gourmet binding ingredient:

Prepared, store-bought icing!

I know, I know&helliptry not to faint. I knew you&rsquod be impressed.

The standard recipe calls for a whole container of icing, but I almost always use about 3/4 of the container. It&rsquos entirely up to you&mdashif you use the whole container, the CAKE BALLS will be extremely moist and sometimes slightly on the mushy side. This isn&rsquot necessarily a bad thing, but I tend to like the cake balls just slightly less moist.

Either way, you really can&rsquot go wrong. We&rsquore talking about CAKE here, people.

Use two forks to work the icing into the cake (or the cake into the icing it&rsquos all how you look at it.)

Keep at it, gently working the mixture together&hellip

Until the icing is not longer visible. Even if you use white icing with devil&rsquos food, the white will eventually blend in entirely.

This looks a little gross, doesn&rsquot it? Kinda like hamburger? Or guts? Remember when Marlboro Man told me he saw my guts during my c-section?

I realize this is a very untimely moment to bring that up. I apologize with every ounce of my being. And my guts.

The next thing you want to do is roll the mixture into balls&mdashI usually make them about walnut size. HINT: If you have a small cookie dough scoop, it makes it really nice. I just scoop the mixture, dispense it into my hand, then hand roll it from there.

And NOTE: you&rsquoll need to rinse your hands every seven balls or so&mdashthings start to get messy, and you&rsquoll need to refresh your canvas.

Now, this is important: pop &rsquoem in the freezer, uncovered, for at least an hour. You&rsquoll want the cake balls to be very firm before coating them.

When the cake balls are nice and firm, go ahead and prepare your double boiler.

This is my double boiler&mdasha glass bowl over simmering water.

I can&rsquot be bothered with those OFFICIAL DOUBLE BOILER things. Too many pieces to keep track of.

Next, grab whatever color of melting chocolate you want. They sell these bags at Michael&rsquos or Hobby Lobby for two bucks, and they come in lots of different colors.

You can also add food coloring to plain, white almond bark from the grocery store&hellipbut gel or powdered food coloring works better than the liquid stuff.

Dump the pieces into the bowl of the double boiler.

Until the candy is totally melted and smooth.

Note: If you want the candy to coat the cake balls more uniformly (i.e. less gloppy) you can thin the chocolate with a little Crisco (vegetable shortening). I like to just jump in and go for it, though, and maintain my messy approach to life. But you have that option if you want it!

Now it&rsquos time to coat the CAKE BALLS!

Here&rsquos where it really helps for the balls to be very frozen and firm decreases the likelihood of crumbs falling into the melted candy.

Here&rsquos one way to do it. Gently drop the ball into the bowl to coat the underside&hellip

Then gently (I&rsquom gonna be saying &ldquogently&rdquo a lot today, so please don&rsquot be hatin&rsquo) lift the cake ball out of the candy with a fork.

Then, with a spoon, drip candy all over the top, thoroughly coating the ball. The fork allows the candy to drip back into the bowl.

Then, very GENTLY, transfer the coated cake ball onto parchment or waxed paper. These will make delightful little &ldquotruffles&rdquo, and you can pipe a contrasting color of candy over the top for a pretty, artistic presentation if that makes your skirt fly up.

But here&rsquos a different method. I like this method a lot. Much more &ldquofun&rdquo factor.

You can get these at Michael&rsquos or Hobby Lobby. And they&rsquore $1.99, okay?

Insert a stick sideways into each ball.

You&rsquoll notice there&rsquos a flattened area that resulted from the cake balls cooling on the pan. Don&rsquot forget that&rsquos there.

Now, you can either roll the ball in the candy, or spoon it over the top&mdashwhatever&rsquos easier for you.

Whichever method you use, be sure to thoroughly coat the bottom of the ball where it meets the stick.

Lay them back down onto waxed or parchment paper, paying attention to the flat part (get it against the parchment again.)

Next, to decorate, put a small dollup of melted white candy on each purple ball. (You can buy small squeeze bottles in which you can actually melt the candy pieces in the microwave, but I&rsquove just used a small spoon before. No need to take it too seriously.)

At Eastertime, I squeeze dots of yellow and green melted candy on the purple cake balls to resemble decorated Easter eggs. The sky&rsquos the limit.

It&rsquos a very glossy icing gel, and it&rsquos really, really groovy.

And again, $1.27 at Hobby Lobby or Michaels. And each tube takes you surprisingly far!

The black is my favorite&mdashI have five in my pantry. It&rsquos perfect for the pupils of one-eyed flying purple people eaters. (Bakerella&rsquos PPE&rsquos are very, very cute&mdashsee hers for more ideas.)

You can also make white &ldquoeyeball&rdquo cake balls, piping red gel icing all over the white part to resemble bloodshot eyes. Wouldn&rsquot that be a great item at a party celebrating someone&rsquos graduation from Optometry school?

&ldquoWell I saw the thing comin&rsquo out of the sky&mdashit had one long horn, and one big eye&hellip&rdquo

Sorry. I just love Dr. Demento. I guess it&rsquos an L.A. thing.

And look! You can use white candy, too. And I can&rsquot decide whether this is a skeleton, an alien, or a ghost.

Anyone? Anyone? Well, it&rsquos scary. That&rsquos all that matters.

Purple&hellipWhite&hellipI think I&rsquoll try some GREEN now.

If you work quickly (but GENTLY, of course), you can sometimes swirl the stick around and get it out without leaving crumbs behind.

Though sometimes, you have to spoon some candy over the base.

Green is fun. The black gel icing looks neato on it.

I didn&rsquot have any orange candy, so we had to opt for green jack-o-lanterns.

And unfortunately, whenever you have girls in the room, you invariably wind up with a flower. Or two.

And my boys are responsible for the Ninja Turtle.

Flowers. Ninja Turtles. My kids are playing out gender stereotypes like there&rsquos no tomorrow.

I probably could&rsquove used a little orange and red in the mix&hellipbut for my house, for my kids, I think they turned out just fine.

Hey, I think green Jack-o-Lanterns should be given a chance in this world.

Oh, about the black icing gel: If you leave it alone long enough, it&rsquoll set and become somewhat firm. But it&rsquoll always stay glossy. It&rsquos really fun stuff.