Cashmere Apron

halloween mummy cake cones

Lead Mummy ConesNeed a wickedly ghoulish dessert for a Halloween party??? Welcome to Mummywood!

Ingredients
one box Betty Crocker cake mix (white cake used here)
one box  of  basic ice cream cones
candy eyeball decorations by Wilton
Betty Crocker vanilla whipped frosting

Other Items
decorative Halloween themed scrapbook paper
clear Avery labels
2 to 3 white paper napkins
serving tray
stretchable spider webbing
decorative dried mini pumpkins (suggestion only)
decorative fall leaves (suggestion only)
muffin tin

Final Mummy Collage

Directions
Preheat oven to 350 degrees. Prepare cake batter according to directions on back of box. Pour a little less than 2/3 cup of cake batter directly into ice cream cone. Repeat until all batter is used.

Place cake-batter filled ice cream cones standing up in each muffin tin well (I used a 12 serving muffin tin). Carefully place muffin tin in oven and bake cake cones for approximately 20 minutes. Remove from oven and cool.

Once cool, frost the cones with white frosting until the cake portion is entirely covered. Use a butter knife to fluff the frosting and give it some dimension. Add two candy eyeballs for the mummy eyes.

Tear or cut a long (1/2” or so in width) strip from the white paper napkin. Place a dot of frosting at the top of the ice cream cone (below the frosted cake). Wrap the napkin strip around the cone to create the mummy wrap effect. Place another dot of frosting at the bottom or beneath the cone to hold the napkin in place.

Place Mummy Cones on a silver, black or Halloween themed tray. Surround with mini pumpkins and paper leaves and stretchable spider webbing.

Lastly, cut decorative scrapbook paper into rectangles and label with whimsical mummy names. Stick a corner of the label into top of each mummy cake.

 

 

 

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