JACK-O’-LANTERN CAKE

I sandwiched two bundt cakes together to make this gap-toothed grinner—it’s the best Halloween centerpiece ever!

—JULIANNE JOHNSON GROVE CITY, MN

PREP: 35 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 12-16 SERVINGS

2 packages spice cake mix (regular size)

4 cans (16 ounces each) vanilla frosting

Red and yellow food coloring

1 ice cream cake cone (about 3 inches tall)

2 Oreo cookies

1 package (24 ounces) ready-to-use rolled black fondant

1. Prepare and bake cakes according to package directions using two 10-in. fluted tube pans. Invert cakes onto wire racks; cool completely. Meanwhile, tint the frosting orange using red and yellow food coloring.

2. Cut thin slice off bottom of each cake. Spread one cake bottom with frosting; press flat sides together to make a pumpkin shape. Place a foil ball in the center to support the stem; top with an ice cream cake cone. Frost cake with remaining frosting.

3. To decorate face, roll out fondant to 1/8-in. thickness; cut into desired shapes for mouth and nose. Remove the tops from two Oreo cookies; cut half-circles in filling for eyes. Press cookies and fondant into frosting to make the face.

FUN WITH FONDANT

To prevent fondant from sticking to the surface while rolling, sprinkle with confectioners’ sugar.

Fondant dries out quickly, so while working with it, always keep excess tightly wrapped in plastic wrap and stored in a resealable plastic bag.

To save for future use, lightly coat the surface with shortening to prevent it from drying out. Wrap in plastic wrap and store in a resealable plastic bag.