From our friends at Wilton and Family Features, here is a great Thursday Treat!
Transform your house into Frankenstein’s lab with a few party tricks and Halloween treats. Set the scene with a mad scientist-themed sweets table and carry it home with a crazy good menu featuring frightfully yummy appetizers, mocktails and, of course, treats.
Tricks for Your Treats
- Chili Mac Cup Concoction: Use a regular muffin pan to bake mac and cheese cups – a fun twist on the kids’ favorite. The macaroni cups are the perfect chili topper for a hearty fall favorite.
- Little Monsters Mocktail: Play mixologist with a perfect potion recipe featuring a few easy ingredients: apple juice, club soda and delicious drops of Treatology flavor concentrates in taste-tempting Cinnamon Graham and Creamy Vanilla Custard flavors. Serve up these mad scientist mixtures in food-safe Wilton plastic beakers.
- Candy Corn Craze: Halloween wouldn’t be the same without candy, especially candy corn. Wow guests with your inventive use of the iconic Halloween flavor. Infuse limited edition Candy Corn flavored Candy Melts Candy into cupcake icing.
- The Guest of Horror: You can’t have a mad scientist Halloween party without Frankenstein. This easy buttercream cake makes a big statement, a fantastic centerpiece for your sweets table and will make others green with envy over your decorating skills. The Color Right Performance Color System makes it easy to mix the precise shade of Frankenstein green.
Mac and Cheese Cups with Chili
Mac and Cheese Cups with Chili
Makes: 24 servings
2 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
8 ounces white American cheese, shredded
1 package (8 ounces) Monterey Jack cheese, shredded
1/4 teaspoon onion powder
1/4 teaspoon dry mustard
1/4 teaspoon ground black pepper
1 package (16 ounces) elbow pasta, cooked and kept warm
2 cans (25 ounces each) chili
Heat oven to 350°F. Prepare two muffin pans with vegetable pan spray.
In large pan, melt butter over medium heat. Stir flour into butter and cook 2 minutes on medium heat, stirring constantly. Gradually whisk milk into flour mixture and cook until thickened, stirring constantly. Reduce heat to low and stir in cheeses, onion powder, dry mustard and pepper. Stir in cooked pasta.
Divide evenly into prepared pans. Bake 15 minutes or until bubbly. Cool in pans 15 minutes.
Meanwhile, in saucepan, heat chili according to package directions. Serve each macaroni cup on top of 1/4 cup chili.
Tip: To make ahead, refrigerate macaroni and cheese cups in muffin pans after baking. When ready to serve, remove from pans and microwave 30-45 seconds each until heated through.
Apple Pie Potion served in beakers
Apple Pie Potion
Makes: 8-10 servings
1 bottle (1 liter) club soda, chilled
5 cups apple juice, chilled
7 drops Wilton Treatology Warm Cinnamon Graham Flavor Concentrate
3 drops Wilton Treatology Creamy Vanilla Custard Flavor Concentrate
4 drops Wilton Yellow Color Right Performance Color
1 drop Wilton Blue Color Right Performance Color
In large pitcher, combine club soda, apple juice, Warm Cinnamon Graham and Vanilla Custard flavors and colors. Whisk until well combined. Serve immediately or chill until ready to serve.
Candy Corn Cupcakes
Candy Corn Cupcakes
Makes: 2 dozen cupcakes
1 package (16.25 ounces) white cake mix
Egg whites, water, vegetable oil to prepare mix
17 drops Wilton Orange Color Right Performance Color
3 drops Wilton Yellow Color Right Performance Color
1 package (10 ounces) Wilton Limited Edition Candy Corn Candy Melts Candy
1/4 cup heavy whipping cream
2/3 cup solid vegetable shortening
2 tablespoons honey
1 teaspoon Wilton Imitation Clear Vanilla Extract
2 cups confectioners’ sugar (about 1/2 pound)
Candy corn for garnish (optional)
Heat oven to 350°F. Prepare muffin pans with baking cups.
In large bowl, beat cake mix, egg whites, water and colors with electric mixer at low speed 30 seconds. Scrape bottom and sides of bowl; beat at medium speed 2 minutes. Divide batter evenly among baking cups, filling about 2/3 full.
Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pans on cooling grid 5 minutes. Remove from pans; cool completely on grid.
In medium microwave-safe container, combine Candy Corn Candy Melts Candy and heavy cream. Microwave at half (50 percent) power 1 minute. Stir. Microwave on half power in 30-second intervals, stirring between each, until melts are almost melted. Stir thoroughly until mixture is smooth. Cool slightly.
In large bowl, beat shortening with electric mixer until light and fluffy. Add Candy Melts mixture and beat until smooth. Beat in honey and vanilla. Gradually add confectioners’ sugar and beat until light and fluffy. Pipe or spread onto cooled cupcakes. Top with candy corn, if using.
Frankenstein Cake in Screamin’ Green
6 cups favorite cake recipe or mix
4 cups Wilton White Ready-To-Use Decorator Icing (4.5-pound tub)
Wilton Color Right Performance Color System
Wilton Black Icing Pouch with Tips
Wilton Large Candy Eyeballs
Wilton 6-by-3-inch Round Pan
Wilton 10-by-16-inch Cooling Grid
Wilton Cake Leveler
Wilton 13-inch Angled Spatula
Wilton 12-inch Disposable Decorating Bags
Prepare cake according to box instructions and make two layers using 6-inch round pans. Bake and cool on cooling grid.
Prepare Spring Green icing using this color tint formula from the Color Right Performance Color System: 4 cups icing + 30 Y + 6 B. Stack layers on cake plate for a two-layer cake, using leveler as needed. Ice cake sides smooth with green icing.
Use black pouch icing without tip to cover top of cake. Use tip of spatula to create spiral effect. Use black pouch icing with star tip to pipe pull-out bangs around top edge and two hair strands on cake top.
Prepare a disposable decorating bag with green icing; cut a hole in point of bag the size of tip 3. Attach candy eyeballs with dots of green icing. Pipe green eyelids.
Use black pouch icing with round tip to pipe dot nose and neck bolts, outline mouth and stitches.
Hello Friends and Fans!
Whether I’m writing a new story or making confections , I’m always looking to improve on the old recipes and add new ones to my “cookbook” (like this fabulous Frankenstein cake!). And whether confections or stories, I like a variety of styles, tastes and textures. How about you?
If you enjoy making candies and other confections, be sure to follow my blog posts (or follow me on Pinterest or The Candy Store on Facebook) for Thursday Treats and Tuesday Tricks. Team Poague will be sharing our favorite candy, cookie and cake recipes and a few confection-making tricks we’ve learned along the way. We hope you will share your favorites with us as well!
Looking for a delicious read? Try The Candy Store, a time travel tale.
“An engaging, bittersweet saga about finding a place to belong”. KIRKUS REVIEWS
SOURCE PROPS: Family Features and Wilton. For more Halloween party ideas and inspiration, visit www.wilton.com.