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melted candy into monster molds, in- sert pretzel rods and refrigerate until set. They are the perfect hand-held treats for kids and look great on display. There’s no bones about it, a spooktacular skeleton cake will make for a boo-tiful Halloween centerpiece. Using a skeleton casket pan makes this impressive dessert — filled with fall flavors like cinnamon and apples — easy to achieve. Simply deco- rate with icing and watch as your skel- eton comes back from the grave.


Back From the Grave Cake Makes about 12 servings


2-3/4 cups all-purpose flour 2


1-1/2 teaspoons ground cinnamon 1/4 1


teaspoons baking powder teaspoon salt


1-1/4 cups granulated sugar 3 2


1


can (16 ounces) White Decorator Icing


cup (2 sticks) butter, softened eggs


teaspoons vanilla extract


3/4 cups sweetened applesauce 1-1/4 cups diced Granny Smith apple (about 1 medium apple)


For added fright, surround the coffin with Spooky Pop Cupcakes — swirled with brightly-colored icing and things that go bump in the night. Just be sure to pair sweets with a be“witch”ing bev- erage and you’ll be caught in a web of friends all evening long.


All of these and other terrifyingly-terrific project ideas, supplies and more are available at www.wilton.com


• Preheat oven to 325°F. Prepare 3D Skeleton Casket pan with vegetable pan spray.


• In medium bowl, combine flour, baking powder, cinnamon and salt; set aside. In large bowl, beat but- ter and sugar with electric mixer until light and fluffy.


• Add eggs, one at a time, and vanilla; mix well. Alter- nately add flour mixture and applesauce to butter mixture. Spread about 1/2 of cake batter so that it reaches the first horizontal line inside the pan.


• Sprinkle diced apples evenly over batter. Top with remaining batter, smoothing out the top.


• Bake 58 to 62 minutes, or until toothpick inserted in center of cake comes out clean. Cool 15 minutes; re- move from pan and cool completely on cooling grid. Decorate cooled cake with tip 5 and decorator icing.


www.womanwithknowhow.com OCTOBER 2012 53


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