In my earlier post, I mentioned that I would share the recipe and the DIY steps for the witch hat recipe that we created. The recipe consists of just cake, pudding, an ice cream cone and sprinkles – how easy is that for a Halloween recipe? The steps are below. Enjoy!
Square or horizontal cake – it can be any flavor and can be store-bought or homemade, cut in 1/2 horizontally
1 box of pistachio Jello pudding mix, make according to box instructions
1 cup of royal icing or frosting
1 cup of chocolate sprinkles
8 cookies for the rim of the hat (can be a chocolate disk or sugar cookie), but make sure that it is 2 inches wider than the top of the cone
8 cones (chocolate or sugar) – We used both in this illustration. If you can’t find chocolate cones, then you can paint sugar cones with melted chocolate
Makes 8 witch hats
Using the base of the cones as a template, cut around the cones to make 4 cake circles.
Here is a picture of what your cake circles should look like.
Using a serrated knife, cut the cake circles horizontally to make 8 cake circles. Set the circles aside. Using leftover cake, put small bite sized pieces of cake in the bottom of the cones. This is so the pudding doesn’t leak through the bottom of the cone.
Place your pistachio pudding in a pastry bag and fill up the cone until it almost reaches the top of the cone. Leave about 1/2 inch of room so that you can put your cake circle on top.
Now place your cake circle on top of the pistachio pudding to seal the cone.
Put your royal icing into a pastry bag and pipe it around the edge of the cookie. You can use any colored icing because the icing will be covered with sprinkles.
Using an offset spatula, spread the icing on to the base of the cookie. This will allow the sprinkles to adhere to the cookie.
Gently pat the chocolate sprinkles on top of the royal icing.
Take your sealed pudding cone and place it on top of sprinkled cookie witch hat rim.
Here is our finished witch hat!