Halloween Mini Cauldrons Recipe

Halloween Mini Cauldrons Recipe
Halloween day Recipe

Ingredients of Halloween Mini Cauldrons Recipe
* Mini–fluted bundt pan (6-cavity)
* 1 box (14 oz) pumpkin bread mix
* 11⁄2 tsp ground cinnamon
* 1⁄2 cup cranberry Raisinets, chopped
* 1⁄2 cup walnuts, chopped
* 1 can (16 oz) chocolate frosting
* 1⁄2 can (from a 16-oz can) vanilla or white frosting
* Black and red pouches of decorating icing
* Toothpick,
* Green gel food color
* White gumballs
* Sour or Gummi Worms
* Green miniature marshmallows
* Chocolate sticks
* Cranberry Raisinets
* Orange and red gumdrops

Preparation for Halloween Mini Cauldrons Recipe
1. Heat oven to 400ºF. Coat pan with nonstick spray.
2. Prepare bread mix as package directs, stirring in cinnamon, Raisinets and nuts. Spoon ½ cup batter into each mini bundt.
3. Bake 20 minutes or until wooden pick inserted comes out clean. Let cakes cool in pan 10 minutes. Invert onto wire rack. Cool completely.
4. Microwave chocolate frosting in glass bowl in 5- to 10-second intervals, stirring, until frosting melts and can coat a spoon. Place wire rack over baking sheet. Spoon melted frosting over cakes to cover; let set.
5. Tint vanilla frosting green. Pipe black frosting on gumballs for a pupil. Pipe red frosting on a sheet of wax paper. Dip a toothpick into frosting and drag onto gumball to make veins; let dry. With rolling pin, flatten gumdrops on a sugared surface; cut with scissors into flame shapes.
6. Spoon green marshmallows into hollow center of the bundt cakes. Microwave green frosting; spoon over marshmallows, letting some drip down side. Insert chocolate stick into center. Decorate with worms and eyeballs. Place cakes on additional Raisinets on serving plates. Arrange orange and red flames around cakes.

Halloween Mini Cauldrons Recipe Total Time:
* Active Time: 35 minutes
* Total Time: 1 hour 45 minutes
* Yield: 6 mini-cauldrons

Category: Halloween recipes