Frozen Orange Jack O Lanterns Filled With Ice Cream Food

JACK-O'-LANTERN ORANGES

Steps:

• Choose which side of each orange will be the jack-o'-lantern's face; cut a thin slice from the bottom of each so that it rests flat. Cut another small slice from the top. Spoon out pulp. Chop pulp and combine with apple and grapes; set aside., Cut faces as desired; decorate with cloves and almonds. Spoon fruit mixture into jack-o'-lanterns.

FROZEN ORANGE JACK O' LANTERNS FILLED WITH ICE CREAM

Steps:

• Cut off the top of the oranges and gently hollow out the pulp, leaving a thick shell.
• Hollow pulp out of cut-off tops too.
• Carefully cut Jack-O'Lantern faces into each orange.
• Freeze hollowed shells for at least 1 hours.
• Pack scoops of ice cream into frozen shells, avoiding letting the ice cream ooze out of eyes or mouth.
• Cut a small hole in the top of each orange.
• Set tops back on over the ice cream. and insert a cinnamon-stick stem through the hole.
• Freeze for at least 3 hrs., or until serving time.

JACK-O'-LANTERN ORANGES

Steps:

• Choose the side of each orange that will be the face.
• If necessary, cut a slice off the bottom of each orange so it will rest flat.
• Cut a small slice off the top of each and spoon out the pulp.
• Chop pulp (if necessary) and mix with the apple and grapes; set aside.
• Cut faces on orange skins and decorate with almonds and cloves.
• Spoon the fruit salad into the oranges.

JACK-O'-LANTERN

Steps:

• 1. Preheat the oven to 350°F. Lightly grease the bottom of each cake pan, then line it with waxed paper or parchment paper and lightly grease and flour the bottom and sides. Divide the batter between the pans and bake the cakes until a toothpick inserted in the center comes out clean, 30 minutes. Cool the cakes completely in the pans on cooling racks and then turn them out onto the racks.
• 2. While the cakes are cooling, transfer 1 cup of the frosting to a glass measuring cup. Tint it green (see Decorating Tips). Tint the remaining frosting orange.
• 3. Using an offset spatula, spread a thin layer of the orange frosting over the flat surface of 1 cake. Invert the second cake on top of the first, joining the flat surfaces of both domes together. Transfer the assembled cake to the cardboard base, if using, or a cake plate. Cover the cake completely with the rest of the orange frosting.
• 4. To make rib indentations as shown in the photo, hold a plastic straw against the cake, curving it from bottom to top. Lift it off, reposition it, and press again. Repeat all around the cake. (Gently incise the ribs with a skewer if you don't have a straw.)
• 5. For the stem, invert the ice cream cone and, using a clean spatula, cover it with the green frosting; add more frosting at the top to give the stem a curved tip. Place the stem on the top of the cake.
• 6. Fit a decorating bag with a coupler and the leaf tip; add 1 cup of the green frosting to the bag. Referring to the photo, pipe several leaves around the base of the stem. Hold the bag at an angle next to the stem. Squeeze out some frosting, allowing it to fan into a wide base, then decrease the pressure and slowly pull the tip away, lifting slightly, to form a point.
• 7. Remove the leaf tip and replace with the round tip. Pipe tendrils around the stem and leaves. Place the tip where you want the tendril to begin. Using even pressure, squeeze out some frosting and move the tip to draw the tendril. Release the pressure and lift the tip when the tendril is the desired length.
• 8. Using a rolling pin, roll the fondant to 1/8 inch thick. Referring to the photo and using a small, sharp knife, cut out the features. For the eyes, cut 2 triangles about 1 1/2 inches wide at the base and 1 1/2 inches tall at the center. For the nose, cut another triangle a little smaller than the eyes. Cut the smile to be about 4 inches from tip to tip. You can draw a paper pattern first if you like.
• 9. Spread the black sugar on a small plate (large enough to hold the smile) using the back of the spoon. Press each cutout into the sugar and then invert the coated cutout onto the pumpkin to form the face, pressing it into the frosting. Transfer the cake to the serving dish if you have not already done so.