Halloween Witch Cake Balls
Looking for a creative dessert? Then check out this witch shaped cake balls made using Betty Crocker® SuperMoist® chocolate fudge cake mix and frosting – perfect to serve at Halloween.
Prep Time 60 min Total Time 1 hr 40 min Servings 12
- 1 box chocolate fudge cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 1 container (1 lb) Rich & Creamy chocolate frosting
- 8 oz dark cocoa candy melts or coating wafers
- 12 sugar-style ice cream cones with pointed ends
- Assorted Halloween candy sprinkles or nonpareils
- 12 thin chocolate wafer cookies
- 1 bag (16 oz) green or dark green candy melts or coating wafers
- 1 tube (4.25 oz) green decorating icing
- 4 pull-and-peel black or red licorice twists, separated, cut into 2 1/2-inch pieces
- 24 candy-coated chocolate candies
- 12 pieces candy corn
Heat oven to 350°F. Grease bottom only of 13×9-inch pan with shortening or cooking spray. Make and bake cake mix as directed on box for 13×9-inch pan, using water, oil and eggs. Cool 10 minutes; remove cake from pan to cooling rack. Cool 15 minutes.
Line cookie sheet with waxed paper. In large bowl, crumble cake. Add chocolate frosting; mix well with back of spoon. Use ice cream scoop to scoop cake mixture into 2 1/2-inch balls onto cookie sheet. Freeze about 15 minutes or until firm. Refrigerate to keep chilled.
In medium microwavable bowl, microwave dark cocoa candy melts uncovered on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Using small food-safe brush, brush melted chocolate coating over each ice cream cone to coat completely; decorate as desired with sprinkles before coating hardens. Dip open end of each ice cream cone into remaining melted chocolate coating; place dipped end of each cone onto a chocolate wafer cookie, pressing lightly, to form hat and brim. Let stand until set.
In medium microwavable bowl, microwave green candy melts uncovered on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Place 1 cake ball on a fork; dip cake ball into melted green coating to cover. Gently tap off any excess coating. Place coated ball on cookie sheet; top with 1 chocolate-coated cone hat, pressing gently. Repeat with remaining cake balls and cone hats. Let stand until set.
Squeeze icing from tube onto bottom edge of each chocolate wafer cookie; attach licorice pieces with icing to form hair (about 12 pieces licorice per cake ball). Use icing to attach 2 chocolate candies in front of each ball for eyes and 1 piece candy corn for nose.