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Vampire bites, and other Halloween treats

Posted: October 18, 2011 1:30 a.m.
Updated: October 18, 2011 1:30 a.m.

Clockwise from upper left: Vicious-delicious vampire cake, freaky fingers candy straws, freaky fingers strawberry cooler, fright nite cupcakes, vampire fang cookies and vampire’s bite cupcakes are fun and easy to make with the right tools and ingredients.


Wickedly wonderful werewolf pops
Makes about 8 pops

        Round cookie pop pan
    2     tablespoons margarine
            or butter
    2     cups miniature
    3     cups crisp chocolate-
        coated rice cereal
    8     8-inch cookie sticks
        Dark cocoa candy
        Yellow candy melts
        Brown candy-coated
        Candy corn
Spray Round Cookie Pop Pan and spatula or wooden spoon with vegetable pan spray.
In large microwave-safe bowl, melt margarine and marsh­mallows together; stir to com­bine.
Add cereal; stir until well coated. Press into prepared pan, leaving top edge uneven. Insert Cookie Sticks.
Let cool; remove from pan. Repeat with remaining cereal mixture, reheating mixture in microwave if needed to make it easier to work with.
Reserve any leftover cereal.
With knife, cut dark cocoa candy melts into fourths; with melted candy, attach two to the top of each pop, pointed side up, for ears.
Cut 1/4 off yellow Candy Melts; attach 2 larger pieces with melted candy for eyes.
Attach candy-coated chocolate pupils and nose. Cut pointed end from candy corn; attach for teeth with melted candy.
Add additional small pieces of cereal mixture
for eyebrows.
Arrange pops in seasonal container.
Werewolf cake
Makes about 16 servings
        Pound Cake (recipe
        available at
        3-D Cuddly Bear Set
        White Rolled Fondant
    2     dowel rods
            icing (recipe                   at
        Rotary cutter
    2     each bright green and
        purple sugar sheets
        Edible decorating        
        piping gel (optional)
    1     each bright yellow,
        light pink, white
         and black sugar sheets
        Edible decorating
        Flaked coconut
        Brown and black icing    
Bake and cool pound cake recipe in 3-D Cuddly Bear baking pan following pan instructions. Cool com­pletely.

Roll two 3 inch x 1-1/4-inch fondant logs; insert dowel rods, leaving two inches of dowel rod exposed. Insert into cake for arms.

Spatula ice cake and arms with chocolate buttercream icing, build­ing up ears to a point at top of head.

With Rotary Cutter, cut two purple shirt shapes and two green pants shapes from sugar sheets.

Attach to front and back of bear, wrapping around to meet, using piping gel, if desired.

Cut out pink triangles for ears, yellow eyes, black circle pupils and nose, black mouth and white triangle fangs; attach.

Tint coconut with brown and black icing color; press into icing for fur.

Tint small amount of choco­late icing black; add tip 22 pull-out star claws on ends of arms.


Vampire cake
Makes about 16 servings
Pound Cake (recipe available at
Dimensions 3-D skull pan
Buttercream icing
Black icing color
Red sparkle gel
Black string licorice
Prepare pound cake in skull pan following recipe instructions. Cool completely. Assemble skull halves, attaching with icing, on cake board or serving plate. Tint small amount of icing black with icing color. Tint remainder of icing gray with small amount of black icing color. Fill in indented mouth and eye area with black icing; smooth with finger dipped in cornstarch. Build up cheeks and nose with gray tinted icing. Cover skull with tip 18 gray stars. Add tip 8 black outline eyebrows. Pipe tip 5 white teeth, fangs and eye highlights. Add red Sparkle Gel lips. Insert licorice for hair.

Vampire fang cookies
Makes about 2 dozen cookies
Roll-Out Cookie Dough (recipe at
Lips Comfort-Grip Cutter
Royal icing
Black icing color
Red icing color
White spice drops
Granulated sugar
White candy-coated gum
Red sparkle gel
Prepare and roll out cookie dough. Cut cookies using lips comfort-grip cutter. Bake and cool. Tint royal icing black and red. Use tip 8 and outline lips with red royal icing; fill in with tip 3 black icing; pat smooth with finger dipped in cornstarch. Roll out spice drops on surface sprinkled with granulated sugar; cut into triangles for fangs. Arrange gum “teeth” and spice drop fangs. Overpipe red lips with red Sparkle Gel.

Vampire bite cupcakes
Each serves 1
Favorite cupcake recipe or mix
Take a bite baking cups
Buttercream icing
Red decorating gel
Red colored sugar
Bake favorite cupcakes in Take A Bite Mark baking cups. Cool completely. Pipe tip 22 white buttercream swirl on cupcake top. Add red decorating gel to cut area on baking cup. Sprinkle with red colored sugar.

Freaky fingers
strawberry cooler
Make about 6-1/2 cups
    1     package (16 ounces)
        frozen strawberries
        with no sugar
        added, thawed but
        still cool
    1     package (.14 ounce)
        soft drink mix
    4     cups water
    1-1/2     cups lemon-lime   
    1/3     cup granulated
        Freaky Fingers
        Candy Straws
In the bowl of food processor, pulse frozen strawberries until completely pureed.
Strain strawberries to remove seeds. In large pitcher, combine strawberry puree, soft drink mix, water, lemon-lime soda and sugar; stir until sugar dissolves. Pour into glasses; add ice, if desired, and Freaky Fingers Candy Straws. To drink, bite end from finger candy and sip.

Werewolf Furry Fingers
Makes about 3 dozen cookies
        Finger Cookie Pan
    1     cup (2 sticks) butter,
    1-1/2     cups granulated
    1     egg
    1-1/2     teaspoons vanilla
    1/2     teaspoon almond
        extract (optional)
    2-3/4     cups all-purpose flour
    1     teaspoon salt
    3     tablespoons cocoa
        Flaked coconut
        Brown Icing Color
        Black spice drops
Preheat oven to 350°F. Lightly spray Finger Cookie Pan cavities with vegetable pan spray.In large bowl, beat butter and sugar with electric mixer at medium speed until well blended. Beat in egg and extracts; mix well. Combine flour, salt and cocoa powder; add to butter mixture. Beat until well blended. Press dough into prepared pan cavities, filling 2/3 full. Bake nine to 10 minutes or until light brown around edges. Cool in pan 10 minutes. Turn pan over; lightly tap pan to remove cookies. Cool completely on cooling grid. In resealable plastic bag, place coconut with icing color; knead until color is evenly blended. Dry on parchment or waxed paper. Attach in small clumps on cooled cookies with melted candy. Roll out spice drops on surface sprinkled with granulated sugar; cut into fingernail shapes. Attach to cookies with melted candy.


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