Mini Haunted Houses
MAKES 8
1 frozen family-size (16 oz) poundcake, thawed
2 tubs (16 oz each) vanilla frosting
Orange paste (icing) food color
32 chocolate wafer cookies (from a 9-oz pkg), crushed
Walkways: 8 creme-filled sugar wafers
Roofs: thin pretzel sticks
Doors: 8 Necco candy wafers
Windows: 8 pieces Froot Loops cereal
Ghosts: 8 bugle-shaped crisp corn snacks
8 purchased tiny candy pumpkins
Roofs: Break pretzel sticks into assorted lengths and press into
frosting on roofs.
Doors: Break candy wafers in half. Press into frosting.
Windows: Press Froot Loops into frosting.
Ghosts: Gently dip corn snacks, one at a time, into reserved vanilla frosting, twisting to swirl the frosting.
Set 1 ghost and 1 candy pumpkin on each plate. Use crumbs on plate for ghost's eyes.
Cooking Lesson
FOR MINI HAUNTED HOUSE
A. Starting 1 in. from top of right side of cake, cut cake in half diagonally to 1 in. from bottom edge of left side.
B. Turn each half so sides of cake are on the waxed paper, diagonally cut sides up. Cut off thin brown crust. Frost diagonally cut sides first, or cake will topple over.