Best 10 Jack O Lantern Cake Recipes

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In the spirit of Halloween, let's make a spooky-cute dessert: Jack-o-lantern cake! With its moist chocolate cake base, luscious chocolate ganache, and adorable Jack-o-lantern design, this cake is frighteningly delicious. But don't worry, it's easier to make than it looks.

This recipe includes three variations of the Jack-o-lantern cake: a classic chocolate cake with chocolate ganache, a red velvet cake with cream cheese frosting, and a funfetti cake with vanilla buttercream. All three cakes have detailed instructions and helpful tips to ensure your Jack-o-lantern cake turns out perfectly. So, gather your ingredients, put on your apron, and let's create a Halloween feast that will haunt your taste buds!

Check out the recipes below so you can choose the best recipe for yourself!

JACK-O'-LANTERN CAKE



Jack-o'-Lantern Cake image

For Halloween fun, bake this adorable Jack-o'-Lantern Cake. Everyone will wonder how you did that!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h30m

Yield 24

Number Of Ingredients 6

2 boxes Betty Crocker™ Super Moist™ devil's food or white cake mix
Water, vegetable oil and eggs or egg whites called for on cake mix box
2 containers (1 lb each) Betty Crocker™ Rich & Creamy vanilla frosting
Yellow and red food color
1 green flat-bottom ice-cream cone
Betty Crocker™ Fruit Roll-Ups® chewy fruit snack rolls (any flavor)

Steps:

  • Heat oven to 325°F. Grease and flour 2-quart round casserole or 2 1/2-quart ovenproof bowl. Make 1 box cake batter as directed on box. Pour into casserole.
  • Bake 1 hour 5 minutes to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove cake from casserole; place rounded side up on cooling rack. Cool completely, about 1 hour. Make, bake and cool remaining cake mix using same casserole or bowl.
  • With sharp knife, carefully slice piece from top of each cake to make flat surface where cakes will be placed together to form pumpkin shape. (Cake scraps can be saved and added to another recipe such as pudding or trifle if desired.)
  • In medium bowl, place frosting; tint with 9 drops yellow and 6 drops red food color to make orange frosting. On plate, place 1 cake, rounded side down. Spread 2/3 cup of the orange frosting over cake almost to edge. Place second cake, rounded side up, on frosted cake to make round shape. Spread a thin layer of frosting over entire cake to seal in crumbs. For easier handling, refrigerate or freeze cake 30 to 60 minutes. Frost entire cake with remaining orange frosting.
  • Trim ice-cream cone to desired height for stem; place upside down on cake. Cut out eyes, nose, mouth, vines and leaves from fruit snack rolls. Place on frosted cake to form face. Store tightly covered.

Nutrition Facts : Calories 380, Carbohydrate 54 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 390 mg, Sugar 36 g, TransFat 2 g

JACK-O-LANTERN CHEESECAKES



Jack-O-Lantern Cheesecakes image

Provided by Food Network

Categories     dessert

Number Of Ingredients 18

8 (1/2 pound) mini pumpkins
1 1/2 pounds cream cheese at room temperature
6 tablespoons unsalted butter at room temperature
1 cup lightly packed light brown sugar
1/4 cup plus 2 tablespoons granulated sugar
2 tablespoons plus 1 teaspoon cornstarch
1 tablespoon cinnamon
2 teaspoons ground ginger
3/4 teaspoons ground cloves
4 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 cup pumpkin puree (canned is just fine)
(Optional mint leaves and birthday candles for garnish)
3/4 cup orange juice
1/2 cup sugar
1 teaspoon vanilla extract
1/2 pound fresh or frozen cranberries

Steps:

  • Side Bar: Before you start, set your cream cheese and butter out for several hours, so it can warm up to room temperature. Set rack in middle of oven and preheat to 300 degrees. Cut the tops off the pumpkins and set aside, With a teaspoon or grapefruit knife, scrape the fibrous pulp and seeds out of the pumpkins. Scrape some of the meat off the inner walls so they are no more than 3/8-inch thick. Put the cream cheese, butter, sugars, cornstarch, cinnamon, ginger and cloves in a large mixing bowl and beat at medium speed until blended. Take care not to mix too much air into the batter. Add the eggs, 1 at a time, until each is incorporated. Reduce the speed and beat in the sour cream, vanilla and pumpkin puree. Fill the pumpkin shells with the batter and bake, on a cookie sheet for 15 minutes. Turn the pan and place the tops next to the pumpkins. Bake for 10 more minutes, until barely set and firm. If, at any time, the cakes start to puff up, turn the oven down or remove them. Let cool, in the pan, then refrigerate.;
  • Place all ingredients in a medium saucepan and simmer for 10 minutes until the berries have popped and form a thick sauce. Let cool. To serve, spoon cranberry sauce on top of filling. Place the pumpkin lid on a jaunty angle. Stick the birthday candle and mint sprig into the top.

GINGERBREAD JACK-O'-LANTERNS



Gingerbread Jack-O'-Lanterns image

Provided by Food Network

Categories     dessert

Time 4h10m

Yield Makes about 2 dozen

Number Of Ingredients 17

1/2 cup butter or margarine
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
1 tablespoon unsulfured molasses
2 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
Pinch of salt
1 recipe Royal Icing (see below)
Chocolate chips or candy corn to decorate
1 egg white
1 teaspoon lemon juice
1 to 1 1/2 cups confectioners' sugar

Steps:

  • Beat together the shortening, sugars and the egg until fluffy. Stir in the molasses. Sift together the flour, spices, baking soda and salt, and blend into the sugar mixture. Wrap the dough in plastic wrap and chill for 3-4 hours.
  • When ready to bake, preheat the oven to 325 degrees F. This is a tender dough, so work quickly to roll the dough 1/4-inch thick on a lightly floured surface and cut out pumpkin shapes using a pumpkin cookie cutter, or freehand using a small knife. If you're cutting your pumpkins freehand, don't make the stem too thin or it will break off after baking. Use a spatula to lift the pumpkins onto lightly greased baking sheets and bake for about 10 minutes. Don't overbake. Cool completely on wire racks before decorating.
  • To decorate the pumpkins, set aside 1/3 cup of the royal icing and color it green. Color the remaining icing orange by blending in red and yellow food coloring. (Start with 5 drops of red and 6 drops of yellow and add more coloring as desired to make the color more intense.)
  • Spread orange frosting over the pumpkin, avoiding the stem. Allow to set, then use a toothpick to dab green frosting on the stem.
  • You can press on candy corn or chocolate chips to make a face on each pumpkin, or you can pipe a face on with melted chocolate using the following method. Melt 1/2 cup of chocolate chips in the microwave in a heatproof bowl for 1 minutes. The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary.
  • Spoon the melted chocolate into a zipper-lock bag. Seal the bag, pressing out any air. Use a toothpick to make a very tiny hole in one corner of the bag to release a thin stream of chocolate. Pipe eyes and noses and jagged grins as desired. Allow the chocolate to set before stacking the cookies.
  • With beaters or a standing mixer, whip the egg white and lemon juice until frothy. At medium speed, beat in the confectioners' sugar, a little at a time, until the mixture is thick but still liquid enough to beat. Then beat on high until the mixture is thick and glossy, about 3 minutes. Cover the surface with plastic wrap while waiting to use it. Royal icing will set to a firm, glossy finish when applied to a cookie. The icing can be stored, tightly covered, in the refrigerator for up to a week.

JACK-O'-LANTERN TEA CAKES



Jack-o'-Lantern Tea Cakes image

Adorable Halloween cookies any kid would be proud to take to school. Warning: The frosting is super sweet. This recipe makes about 1 1/2 dozen cookies, and can easily be doubled.

Provided by Pi3

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Time 1h

Yield 18

Number Of Ingredients 11

2 ⅓ cups baking mix (such as Bisquick®)
½ cup milk
3 tablespoons white sugar
3 tablespoons butter, softened
1 (5 ounce) package black shoestring licorice
1 (11 ounce) package candy corn
1 ½ cups confectioners' sugar
1 tablespoon milk, or more as needed
½ teaspoon orange extract
1 drop green food coloring, or as needed
1 drop orange food coloring, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stir baking mix, milk, sugar, and butter together in a bowl until a soft dough forms. Smooth dough gently into a ball on a floured cloth placed over a cutting board. Knead dough 8 to 10 times only, as dough will get tough very quickly if overkneaded.
  • Roll dough to 1/4-inch thickness on the floured cloth. Cut dough using a floured 2-inch circle cookie cutter. Cut circles to form pumpkins; cut stems from scrap dough using a knife. Attach stems to the underside of the circles using a dab of milk and pressure. Place cookies on a baking sheet.
  • Bake in the preheated oven until lightly golden around the edges, about 8 minutes. Remove from the oven and let cool 10 minutes before transferring to wire racks to cool completely, 15 to 30 minutes.
  • While cookies cool, cut licorice in 3 different sizes: 1/4-inch pieces in sets of 3 to form triangle eyes, tiny dots for the pupils, and 1- to 2-inch curved or straight segments to form mouths.
  • Mix confectioners' sugar, milk, and orange extract together in a small bowl for frosting. Reserve 1 tablespoon of the frosting to dye with green food coloring in a bowl. Use orange food coloring to dye remaining frosting as desired.
  • Frost green stems and orange pumpkin faces onto cooled cookies and decorate with cut licorice and candy corn while frosting is still wet.

Nutrition Facts : Calories 225.2 calories, Carbohydrate 45 g, Cholesterol 5.7 mg, Fat 4.4 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 226.4 mg, Sugar 31.5 g

JACK-O'-LANTERN 'CAKE'



Jack-o'-Lantern 'Cake' image

Set the right tone for your Halloween party with our Jack-o'-Lantern 'Cake.' Our Jack-o'-Lantern 'Cake' is actually a collection of cupcakes that are formed into the shape of a spooky jack o' lantern. This makes our Jack-o'-Lantern 'Cake' perfect for a party with little ones.

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield 24 servings

Number Of Ingredients 11

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
4 drops yellow food coloring
1 drop red food coloring
1 pkg. (16 oz.) powdered sugar, sifted (about 4-1/4 cups)
1 Tbsp. green colored sugar
5 thin vanilla creme-filled chocolate sandwich cookies, divided
2 JET-PUFFED Miniature Marshmallows, cut in half

Steps:

  • Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared cups. Cool completely.
  • Beat cream cheese, butter, vanilla and food colorings in medium bowl with mixer until blended. Gradually beat in powdered sugar until blended.
  • Arrange cupcakes on large platter to resemble a stemmed pumpkin as shown in diagram; frost with cream cheese mixture. Use colored sugar to fill in the stem. Add 2 cookies for the jack-o'-lantern's eyes. Crush remaining cookies; sprinkle over cake for the mouth. Arrange marshmallow halves in mouth for the teeth.

Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

JACK-O'-LANTERN CAKE POPS



Jack-o'-Lantern Cake Pops image

These candy-coated, decorated cake pops made from Betty Crocker™ Super Moist™ cake mix and Rich & Creamy frosting make cute Halloween dessert treats!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 54

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ spice cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 1-lb container)
4 cups orange candy melts
2 tablespoons shortening
54 paper lollipop sticks
Black string licorice, cut into 54 (2 1/2-inch) pieces
Block of plastic foam
1/2 cup black candy melts, melted
1/4 cup small multicolored candies or sprinkles

Steps:

  • Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/4-inch balls; flatten tops slightly. Place on cookie sheet. Freeze until firm; keep refrigerated.
  • In microwavable bowl, microwave orange candy melts and shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into rounded bottom of 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake balls in melted orange candy; tap off excess. Poke opposite end of stick into foam block. Immediately attach licorice to look like handle, holding in place until set. Let stand until coating is set.
  • Spoon melted black candy into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to pipe jack-o'-lantern face onto each cake pop. Use melted orange candy to attach candies to tops of pops.

Nutrition Facts : Calories 180, Carbohydrate 25 g, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 115 mg

EASY JACK 'O LANTERN CAKE



EASY Jack 'O Lantern Cake image

We have 3 family member birthdays in a row in mid October and I make this cake for one big celebration. I'm not sure where I first saw this, I know it wasn't in a cookbook. I'd like to think I'm creative, but I probably saw it in a magazine over 30yrs ago. It makes a very large amount of cake, so it's great for any fall party or Thanksgiving dessert. Use your imagination and creativity to make the face and stem and leaves. I have also used black tinted icing for the eyes, nose and mouth. I only have 1 bundt pan, so the time consuming part is using it to make 2 cakes. It's really a good looking center piece on a holiday or theme table.

Provided by peppermintkitty

Categories     Dessert

Time 1h10m

Yield 1 double bundt cake, 10-14 serving(s)

Number Of Ingredients 4

2 of your favorite bundt cake (use mixes or your own homade bundt recipes)
cooking spray
1 1/2 recipe buttercream frosting (tinted orange) or 2 cans orange frosting
1 bag of carmel candy corn

Steps:

  • also use: empty toilet paper roll (or empty papertowel roll) OR 1 large lite brown frosted cupcake green crepe paper, or fake leaf garland or if using the cupcake,,pipe on green colored vine and leaves Bake 2 bundt cakes (using 1 bundt pan twice or using 2 bundt cake pans according to box instructions).
  • put one bundt cake upside down on serving plate.
  • frost the top and place 2nd bundt cake on first bundt cake-- right side up-- this is your pumpkin Make your favorite buttercream frosting and tint pumpkin orange (or use 2 cans prepared frosted either orange or you tint it orange) Frost entire'pumpkin' to decorate wrap the empty toilet paper roll (or papertowel roll cut in half) with foil or wax paper.
  • put covered roll in the hole on top of cake cut a dozen or so strips from green crepe paper and put in hole in top to look like vines.
  • Or, us artificial leaves& vines.
  • Or, place a brown or tan frosted cupcake upside down in hole on top and using green frosting, pipe stem and leaves down and around cupcake for eyes, nose, and mouth on pumpkin, arrange the candy corn to your liking Put additional candy corn around bottom of cake, alternating one up, the next upside down, etc all round cake.

Nutrition Facts :

JACK-O-LANTERN CAKE



Jack-O-Lantern Cake image

While the pumpkin in Cinderella managed to transform into a carriage, this sinister Sleepy Hollow-inspired creation does one better by taking the form of a delicious cake! You've probably heard of pumpkin bread and pumpkin pie, but I doubt you've had a chance to try an actual pumpkin-flavored cake. With a flavor similar to a spice cake, this unique dessert may soon become one of your new favorites. Follow the recipe to create a memorable centerpiece for your next ghoulish gathering. It's sure to please and while I can't promise it won't turn back into a pumpkin at midnight, it's doubtful any will be left by then!

Provided by ChristineMcConnell

Categories     Dessert

Time 6h30m

Yield 15 serving(s)

Number Of Ingredients 23

orange candy melts
standard sized balloons
edible paint powder (brown and black)
4 teaspoons vodka, as liquid agent for paints
4 cups white sugar
2 1/2 cups vegetable oil
2 teaspoons vanilla extract
4 cups canned pumpkin
8 eggs
4 cups all-purpose flour
6 teaspoons baking powder
4 teaspoons baking soda
1/2 teaspoon salt
4 teaspoons ground cinnamon
1 cup unsalted butter
3 cups confectioners' sugar
2 tablespoons heavy whipping cream
4 tablespoons canned pumpkin
1/2 teaspoon nutmeg
1 teaspoon pumpkin spice
1/2 teaspoon cinnamon
1 teaspoon orange food coloring
3/4 teaspoon brown food coloring

Steps:

  • For Candy Core and Exterior- In a medium sauce pan or double boiler, heat candy melts until just liquid. 110 degrees is their ideal temperature in a liquid state.
  • Blow up several balloons and make sure you have ample room in your freezer. Slowly dip or paint candy melts onto balloon working in small sections until completely covered. Once ready, set on flat plate and place in freezer.
  • Here are TWO helpful hints to avoid trouble at this stage: The balloon should be slightly under inflated and the temperature of the candy melts being too warm can cause the balloon to pop and splatter difficult to clean candy all over you and your kitchen. I can't guarantee this won't happen anyway, which is why I mentioned you should blow up several and make your peace with disaster before it happens. Layer the balloon several times and keep frozen until ready to use. When desired shape is achieved punch small hole in balloon and slowly begin to remove using your fingers to separate the balloon from the frozen candy. If any large pieces of your pumpkin core break, simply heat the edges and put it back where it broke from. Keep remaining candy melts to brush on final cake to create delicious seal.
  • For Pumpkin Cake- Pre-heat oven to 350. In a large bowl, mix flour, baking powder, baking soda, salt and cinnamon, set aside. In stand mixer, combine 4 cups white sugar. 2 1/2 cups vegetable oil, 2 teaspoon vanilla extract and 4 cups canned pumpkin. Beat until smooth and then add one egg at a time. Slowly incorporate dry ingredients into the wet. Butter and flour six 7" round cake pans and pour two cups batter into each. Bake three at a time at 350 for 30 minutes. Some cakes are finicky, but these are pretty foolproof and so delicious!
  • Once removed from oven, wait 10 minutes, then remove from baking dishes, wrap loosely in wax paper and refrigerate until ready to use. At which point you will slice the rounds into thin moon-like crescents with a serrated blade and any additional pieces can be used later for pumpkin cake pops or just eating fresh.
  • For Buttercream- In a stand mixer, beat room temp butter until light and the gradually add confectioners sugar. Beat until fluffy, then add 2 tbs heavy whipping cream, 4 tbs canned pumpkin, 1/2 tsp nutmeg, 1 tsp Pumpkin spice, 1/2 tsp cinnamon, 1 tsp Orange food coloring, 3/4 tsp brown food coloring and taste to ensure the flavor is to your liking.
  • Remove cake crescents from fridge and candy core dome from freezer and frost and apply in two layers. Initial layer should start horizontal and the last layer should be vertical. Keep in mind pumpkins are somewhat irregular, so don't worry too much about imperfections. Refrigerate often to ensure cake is structurally sound and never work in a warm kitchen.
  • Once built, frost with remaining buttercream and pipe stripes from top to bottom and blend for added dimension and flavor. Seal with leftover candy melts and finalize by painting additional shadows and highlights. Use a flame-heated blade to carve the jack-o-lantern. Cut a small mouse hole in the back and light with either a candle or a plug-in light. This cake has no supports, so know it must be kept cold as it could collapse if left at room temperature.
  • Note: You'll need 3 batches of buttercream for this cake.

JACK-O'-LANTERN CAKE



JACK-O'-LANTERN CAKE image

1 Serving (1 Serving (Cake and Frosting Only)) Calories 380 (Calories from Fat 150), Total Fat 17g (Saturated Fat 3 1/2g, Trans Fat 2g), Cholesterol 55mg; Sodium 390mg; Total Carbohydrate 54g (Dietary Fiber 0g, Sugars 36g), Protein 3g; Percent Daily...

Provided by Sheila Johnson

Categories     Cakes

Time 2h45m

Number Of Ingredients 4

2 box boxes betty crocker® supermoist® devil's food or white cake mix water, vegetable oil and eggs or egg whites called for on cake mix box
2 boxes betty crocker® supermoist® devil's food or white cake mix water, vegetable oil and eggs or egg whites called for on cake mix box
1 green flat-bottom ice-cream cone
1 betty crocker® fruit roll-ups® chewy fruit snack rolls (any flavor)

Steps:

  • 1. Heat oven to 325°F. Grease and flour 2-quart round casserole or 2 1/2-quart ovenproof bowl. Make 1 box cake batter as directed on box. Pour into casserole.
  • 2. Bake 1 hour 5 minutes to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove cake from casserole; place rounded side up on cooling rack. Cool completely, about 1 hour. Make, bake and cool remaining cake mix using same casserole or bowl
  • 3. With sharp knife, carefully slice piece from top of each cake to make flat surface where cakes will be placed together to form pumpkin shape. (Cake scraps can be saved and added to another recipe such as pudding or trifle if desired.)
  • 4. In medium bowl, place frosting; tint with 9 drops yellow and 6 drops red food color to make orange frosting. On plate, place 1 cake, rounded side down. Spread 2/3 cup of the orange frosting over cake almost to edge. Place second cake, rounded side up, on frosted cake to make round shape. Spread a thin layer of frosting over entire cake to seal in crumbs. For easier handling, refrigerate or freeze cake 30 to 60 minutes. Frost entire cake with remaining orange frosting.
  • 5. Trim ice-cream cone to desired height for stem; place upside down on cake. Cut out eyes, nose, mouth, vines and leaves from fruit snack rolls. Place on frosted cake to form face. Store tightly covered.

JACK-O'-LANTERN CUPCAKES



Jack-o'-Lantern Cupcakes image

Carve out a little time to decorate these Halloween pumpkins with Jack-'o-lantern faces. They're a fun treat to make and share!-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 1 dozen.

Number Of Ingredients 4

1 can (16 ounces) vanilla frosting
Orange food coloring
12 cupcakes of your choice
Assorted toppings: pretzel rods, green licorice, candy corn, miniature Oreos, M&M's and Reese's peanut butter cups.

Steps:

  • Tint frosting orange. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert #12 round pastry tip. Fill bag with frosting. Pipe frosting on cupcakes to resemble pumpkins. Decorate faces as desired with assorted toppings.

Nutrition Facts :

Tips:

  • To achieve the perfect pumpkin shape, use a sharp knife to carefully carve out the cake layers.
  • For a more intense chocolate flavor, use dark chocolate instead of semisweet chocolate.
  • If you don't have a piping bag, you can use a zip-top bag with a corner snipped off to create the spider web design.
  • For a fun and spooky touch, add some edible glitter to the spider web design.
  • If you don't have any candy corn, you can use other Halloween-themed candies, such as gummy worms or chocolate bats.

Conclusion:

With its moist chocolate cake layers, creamy chocolate ganache filling, and festive Halloween decorations, this Jack-O-Lantern cake is sure to be a hit at your next Halloween party. So gather your ingredients, put on your apron, and let's get baking!

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