Halloween Witch Hats Food

HALLOWEEN WITCH HATS

Steps:

• Cover the top of a 10-in. fluted tube pan with a double layer of heavy-duty aluminum foil. Using a skewer or paring knife, poke 12 holes in the foil, making one hole in the center and eleven holes around it, about 2-1/2 in. apart. Gently insert a cone in each hole, leaving the top 1 in. of cone above the foil., Prepare cake batter according to package directions. Spoon 1 tablespoon plus 1 teaspoon batter into each cone. Bake at 350° for 14-16 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack., Repeat with remaining cones and additional batter. Use remaining batter to bake cupcakes., Spread 1 teaspoon chocolate frosting onto the center of each chocolate wafer. Top with cone, cake side down., In a large bowl, beat vanilla frosting and food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #45 round tip. Fill bag with orange frosting. Pipe around cone rims; attach candies for buckles. Frost cupcakes with remaining frosting; sprinkle with nonpareils.

WITCHES' HATS

Steps:

• Place a fudge stripe cookie with bottom side up onto a work surface. Smear a small dab (about 1/8 teaspoon) of honey onto the bottom of a chocolate kiss, and secure the candy piece to the center of the cookie, covering the hole. Use decorating gel to pipe a small bow onto the cookie at the base of the candy piece. Repeat with remaining ingredients.

WITCHES HATS

Steps:

• Place the chocolate in a bowl. Set aside.
• In a saucepan, bring the cream and the sugar to a boil. Remove from the heat and pour over the chocolate. Let stand for 1 minute.
• Gently whisk the mixture until the chocolate melts. Add the eggs, whisking until the mixture is smooth. Cover and refrigerate until the mixture reaches room temperature, about 1 hour.
• Using an electric mixer, beat until the mixture becomes frothy and starts to turn pale, about 5 minutes. Transfer to a pastry bag fitted with a 1-cm (1/2-inch) tip.
• Meanwhile, line a baking sheet with parchment paper. Set aside.
• Melt the chocolate in a bain-marie or double boiler.
• Brush the outside of the cones with generous amounts of melted chocolate. Arrange the cones on the baking sheet, pointed end up. Refrigerate until the chocolate is completely set, about 10 minutes. Set aside the remaining chocolate over the warm water in the bain-marie or double boiler.
• Place the cones, open end up, in 8 popsicle moulds or glasses. Leave the parchment paper on the baking sheet.
• Spoon about 15 ml (1 tablespoon) caramel sauce into each cone.
• Pipe the mousse into the cones, filling them to within 1/4 cm (1/8 inch) of the top. Set aside.
• Using a tablespoon, spread the remaining melted chocolate on the baking sheet to form 8 discs, about 8 cm (3 inches) across. Place a cone, pointed end up, in the centre of each disc. Refrigerate for about 1 hour.

WITCH HATS

Steps:

• Attach 1 Kiss to chocolate bottom of each cookie, using decorating icing.
• Pipe decorating icing around base of chocolate.