Bewitched Cake

Recipe courtesy Paula Deen
TOTAL TIME: 1 hr 10 min
Prep: 45 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 12 servings
LEVEL: Intermediate

ingredients

  • Butter, for greasing pans
  • Flour, for dusting pans
  • 1 box white cake mix, mixed according to package directions
  • Red food coloring
  • 1 conical sugar ice cream cone
  • 3 cans chocolate frosting
  • 1 (8-inch) wooden skewer
  • 1 tube marzipan
  • Confectioners' sugar
  • 2 tablespoons light corn syrup
  • Colored sugar crystals
  • Decorative candies
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Grease and flour 1 (9-inch) round baking pan and 1 (9-inch) square baking pan. Prepare the cake mix according to package directions, adding a few drops of red food coloring to batter. Remove cakes from pans and cool completely on wire racks. Trim the tops of each cake to make them an even thickness.

Cut a 5-inch, 3 1/2-inch, 2 1/2-inch, and a 2-inch circle from the square cake layer. Press the cutter straight into the cake without twisting. Twisting can cause the cake to be uneven. Remove the scraps and use them to fill the ice cream cone. Pack the scraps firmly into the ice cream cone.

Drape a cake stand with black fabric. Place 3 pieces of waxed paper around the edges of the stand, leaving an open space in the middle. Place the large round cake in the center of the stand, on the waxed paper. The waxed paper will prevent the cake stand from getting dirty while making the cake. Ice the cake with the chocolate frosting.

Place the 5-inch circle in the center of the cake. Ice the top completely. Place the 3 1/2-inch cake in the center of the 5-inch cake. Ice the top completely. Place the 2 1/2-inch cake on top of the 3 1/2-inch cake and ice the top. Place the 2-inch cake on top of the 3 1/2-inch cake and ice the top. Insert 1 end of the skewer into the cake stuffed ice cream cone. Press the other end of the skewer through the center of the cake layers to stabilize the cake and attach the ice cream cone.

Fit a pastry bag with a flat, thick tip. Alternately, use a resealable plastic bag and snip off 1 corner. Fill the bag with the remaining frosting. Pipe icing onto the cake from the 5-inch layer, up to the tip of the cone. Using this method, pipe icing all around the cake. Don't worry if everything is covered. Once the icing is roughly piped on, holding the tip of the ice cream cone, spread it evenly on the cake with a spatula.

To make the hat band: Cut a 2-inch piece of marzipan off the tube. Dust a work surface with confectioners' sugar. Place a few drops of food coloring on the marzipan and knead with your hand until desired color is reached. Roll out the marzipan, dusting the surface with confectioners' sugar as necessary to prevent sticking. Roll out to a 17-inch long rectangle that is about 1/8-inch thick. Cut into a 16-inch long by 1-inch wide strip. Brush the strip lightly with corn syrup. Sprinkle with colored sugar crystals. Set aside to dry for 15 minutes. Use extra marzipan for another purpose.

Wrap the hatband around the 5-inch cake. Decorate the cake with candy. Hold the cake still with a spatula and gently pull out the waxed paper.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Simply Laura

Get Cooking Channel on your TV.