Halloween Witch Hats – a delicious recipe with cream sugar cones, yellow cake, chocolate frosting, chocolate wafers, vanilla frosting, orange paste food coloring. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
Prepare cake batter according to package directions. Spoon 1 tablespoon plus 1 teaspoon batter into each cone. Bake at 350u00b0 for 14-16 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack.
3
Repeat with remaining cones and additional batter. Use remaining batter to bake cupcakes.
4
Spread 1 teaspoon chocolate frosting onto the center of each chocolate wafer. Top with cone, cake side down.
5
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.
6206
kcal
Calories
195
g
Fat
1033
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 24 ice cream sugar cones, 1 package yellow cake mix (regular size), 1/2 cup chocolate frosting, 24 chocolate wafers, and more.
Yes, Halloween Witch Hats falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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