Halloween Tablescape Foodcrafting
By Wilton
ITEM # 3565881P155
Shop Supplies
Print Description
Crafting Time
Varies
Skill Level
Intermediate
DESCRIPTION +

Black and White Cake

SUPPLIES & TOOLS:

  • Wilton® food-crafting supplies:
    • White Ready-To-Use Decorator Icing—4.5 lb. Tub
    • 6"x2" Round Pan
    • 9"x1-1/2" Round Pan
    • Cooling grid
    • Angled Spatula
    • 6" cake circles
    • Cake plate
    • Dowel rods
    • Black Candy Melts® Candy
    • 12" Disposable Decorating Bag
    • Ready to Use Gum Paste
    • Black Icing Color
    • Fondant Shaping Foam Set
    • 9" Fondant Roller
    • Decorator Brush Set
    • Waxed paper
    • Favorite cake recipe or mix
    • Crisped Rice Cereal Treat Recipe
    • Gum Glue adhesive recipe (made with Gum Paste and water)
    • 12-oz. foam bowls

    DIRECTIONS:

    1. Make rose 2 days in advance.
    2. For rose base, prepare cereal treat mixture. Make cone 2" dia. (at base) by 2-1/2" high. Brush bottom with black melted candy; let set on waxed paper-covered board. Brush tops with melted candy to seal completely; chill until firm.
    3. Tint 4 oz. of gum paste black. Roll out 1/16" thick as needed. For rosebud and first petal row, cut three petals using smallest circle cutter from set. Soften outer edges by setting petal on medium shaping foam and rolling with 9" fondant roller.
    4. Brush bottom of one petal with gum glue adhesive and wrap around tip of cone to form bud. Attach two remaining petals, overlapping slightly, to complete first row
    5. For second row, cut five petals using smallest circle cutter. Soften edges and attach as above. For third row, cut five petals using second smallest circle cutter. Soften edges then shape over outside of mini ball pan; allow to set for 5 minutes, then attach. Repeat for fourth row, cutting six petals with second smallest cutter; attach.
    6. Cut a 2-1/2" dia. circle out of bottom of a foam bowl. Insert rose base through hole until sides of bowl support your rose petals.
    7. Place bowl with rose into an uncut bowl. Support with facial tissue as needed. Allow to dry 48 hours.?
    8. Make layered cakes. Prepare batter following recipe directions. Bake and cool three 6" and three 9" cake layers. Level and fill 6 in. cake layers on same-size cake circle and 9" cake layers on cake plate. Use spatula and icing to ice cakes smooth.
    9. Stack cakes. To prepare cakes for stacked construction, insert dowel rods in 9" cake to support 6" cake. Stack cakes.
    10. Decorate with black candy drips. Melt black candy in decorating bag according to package directions. Cut small point off bag. Pipe drips of candy around the top of the cakes, allowing the candy to run down the sides. Chill until firm.

    Candy Dipped Apples

    SUPPLIES & TOOLS:

    • Wilton® food-crafting supplies:
      • Black Candy Melts® Candy
      • Red Candy Melts Candy
      • Red Sparkle Gel™
      • Brach Lollipop Sticks
      • 12" Disposable Decorating Bag
      • Parchment Paper
      • Cookie Sheet
      • Apples, washed & dried
      • Microwave safe bowl

      DIRECTIONS:

      1. Insert stick into apple.
      2. Dip apple. Melt black Candy Melts candy in microwave-safe bowl according to package directions. Dip apple in melted black candy. Tap gently against side of container to smooth and remove excess candy. Place apple on parchment paper-covered cookie pan. Chill until firm, about 10 to 15 minutes.
      3. Decorate blood. Melt red Candy Melts candy in decorating bag according to package directions. Cut small point off of bag. Pipe dripping blood effect. Chill until firm, about 3 to 5 minutes.
      4. Decorate blood with red Sparkle Gel. Pipe Sparkle Gel directly on top of red candy.

      Mummy Cake Pops

      SUPPLIES & TOOLS:

      • Wilton® food-crafting supplies:
        • White Candy Melts® Candy
        • Cocoa Candy Melts Candy
        • 6" Lollipop Sticks
        • 12" Disposable Decorating Bags (2)
        • Orange Sugar Sprinkles
        • Pops Decorating Stand
        • Favorite cake ball pop recipe
        • Microwave safe bowls

        DIRECTIONS:

        1. Make cake pops. Prepare cake pops following recipe directions. Use 1 tablespoon of mixture to shape into a balls.
        2. Insert lollipop sticks. Melt white candy in bowl according to package directions. Dip tip of stick in candy and then insert into cake pops. Chill until firm 3-5 minutes. Reserve remaining white candy.
        3. Dip pops in candy. Melt white and cocoa melts separately, according to package directions. Dip pops and tap to smooth and remove excess candy. Place pops in decorating stand. Chill until firm, about 10 to 15 minutes.
        4. Drizzle pops with candy. Fill a decorating bag with white melted candy. Cut small point off of tip of bag and drizzle back and forth on both cocoa and white dipped pops.
        5. Decorate pops. For cocoa pops, immediately sprinkle with sugar after drizzling. For mummy pops, fill a decorating bag with melted cocoa candy. Cut a small point off of tip of bag and pipe 2 small eyes. Chill until firm, about 3-5 minutes.

        Candy Melts Candy 3-D Pumpkins

        SUPPLIES & TOOLS:

        • Wilton® food-crafting supplies:
          • White Candy Melts® Candy
          • 3-D Pumpkin Candy Mold
          • 12" Disposable Decorating Bag
          • Cookie Sheet

          DIRECTIONS:

          1. Melt candy. In a decorating bag, melt candy according to package directions
          2. Mold candy. Pipe melted candy into both candy mold halves. Chill until firm, about 15-20 minutes.
          3. Assemble halves. Unmold candy. Rub top half over a warm cookie sheet or plate. Immediately attach to bottom half. Chill until firm, about 3-5 minutes.

SHIPPING & RETURNS +

SHIPPING

Standard Delivery

You can usually expect delivery within 6-10 business days from your order date (business days are Monday-Friday, excluding Holidays).  You’ll receive an email with tracking information when your order is shipped.   Please allow up to 5 business days to receive your tracking information.  

Some items sent directly from our suppliers may take longer, and will ship separate from the remainder of your order. 

Please note that Singer sewing machines cannot be shipped to Guam, Puerto Rico or the U.S. Virgin Islands or to military bases overseas.

Expedited Delivery

Most items will give you the option to upgrade your shipping method for faster delivery.  If you choose to upgrade your shipping method, your order must be received by 11:00 AM ET or your order may not be processed until the following business day. 

For more details & pricing.  See our Full Shipping Policy >


HASSLE-FREE RETURNS

Creativity shouldn’t be complicated, so you can return items for FREE any time to our stores for a hassle-free refund with a smile. Personalized Fabric and Custom Headboards purchased online cannot be returned. You can also return online items by mail.  See Full Return Policy for Details> 

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Wilton® Decorator Brush Set
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Wilton® Candy Melts 10oz-Black
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Wilton® Cake Spatula 9"-Angled
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6 Inch Cake Circles 10 pack
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Wilton® White Ready-To-Use Decorator Icing-4.5 lb. Tub
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ITEM # 7838030
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Wilton® Icing Colors 1 Ounce
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ITEM # 2784130
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Wilton® Fondant Shaping Foam 2Pk-4"X4"
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ITEM # 7837834
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Wilton® 6''x2'' Performance Round Pan
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Black and White Cake

SUPPLIES & TOOLS:

  • Wilton® food-crafting supplies:
    • White Ready-To-Use Decorator Icing—4.5 lb. Tub
    • 6"x2" Round Pan
    • 9"x1-1/2" Round Pan
    • Cooling grid
    • Angled Spatula
    • 6" cake circles
    • Cake plate
    • Dowel rods
    • Black Candy Melts® Candy
    • 12" Disposable Decorating Bag
    • Ready to Use Gum Paste
    • Black Icing Color
    • Fondant Shaping Foam Set
    • 9" Fondant Roller
    • Decorator Brush Set
    • Waxed paper
    • Favorite cake recipe or mix
    • Crisped Rice Cereal Treat Recipe
    • Gum Glue adhesive recipe (made with Gum Paste and water)
    • 12-oz. foam bowls

    DIRECTIONS:

    1. Make rose 2 days in advance.
    2. For rose base, prepare cereal treat mixture. Make cone 2" dia. (at base) by 2-1/2" high. Brush bottom with black melted candy; let set on waxed paper-covered board. Brush tops with melted candy to seal completely; chill until firm.
    3. Tint 4 oz. of gum paste black. Roll out 1/16" thick as needed. For rosebud and first petal row, cut three petals using smallest circle cutter from set. Soften outer edges by setting petal on medium shaping foam and rolling with 9" fondant roller.
    4. Brush bottom of one petal with gum glue adhesive and wrap around tip of cone to form bud. Attach two remaining petals, overlapping slightly, to complete first row
    5. For second row, cut five petals using smallest circle cutter. Soften edges and attach as above. For third row, cut five petals using second smallest circle cutter. Soften edges then shape over outside of mini ball pan; allow to set for 5 minutes, then attach. Repeat for fourth row, cutting six petals with second smallest cutter; attach.
    6. Cut a 2-1/2" dia. circle out of bottom of a foam bowl. Insert rose base through hole until sides of bowl support your rose petals.
    7. Place bowl with rose into an uncut bowl. Support with facial tissue as needed. Allow to dry 48 hours.?
    8. Make layered cakes. Prepare batter following recipe directions. Bake and cool three 6" and three 9" cake layers. Level and fill 6 in. cake layers on same-size cake circle and 9" cake layers on cake plate. Use spatula and icing to ice cakes smooth.
    9. Stack cakes. To prepare cakes for stacked construction, insert dowel rods in 9" cake to support 6" cake. Stack cakes.
    10. Decorate with black candy drips. Melt black candy in decorating bag according to package directions. Cut small point off bag. Pipe drips of candy around the top of the cakes, allowing the candy to run down the sides. Chill until firm.

    Candy Dipped Apples

    SUPPLIES & TOOLS:

    • Wilton® food-crafting supplies:
      • Black Candy Melts® Candy
      • Red Candy Melts Candy
      • Red Sparkle Gel™
      • Brach Lollipop Sticks
      • 12" Disposable Decorating Bag
      • Parchment Paper
      • Cookie Sheet
      • Apples, washed & dried
      • Microwave safe bowl

      DIRECTIONS:

      1. Insert stick into apple.
      2. Dip apple. Melt black Candy Melts candy in microwave-safe bowl according to package directions. Dip apple in melted black candy. Tap gently against side of container to smooth and remove excess candy. Place apple on parchment paper-covered cookie pan. Chill until firm, about 10 to 15 minutes.
      3. Decorate blood. Melt red Candy Melts candy in decorating bag according to package directions. Cut small point off of bag. Pipe dripping blood effect. Chill until firm, about 3 to 5 minutes.
      4. Decorate blood with red Sparkle Gel. Pipe Sparkle Gel directly on top of red candy.

      Mummy Cake Pops

      SUPPLIES & TOOLS:

      • Wilton® food-crafting supplies:
        • White Candy Melts® Candy
        • Cocoa Candy Melts Candy
        • 6" Lollipop Sticks
        • 12" Disposable Decorating Bags (2)
        • Orange Sugar Sprinkles
        • Pops Decorating Stand
        • Favorite cake ball pop recipe
        • Microwave safe bowls

        DIRECTIONS:

        1. Make cake pops. Prepare cake pops following recipe directions. Use 1 tablespoon of mixture to shape into a balls.
        2. Insert lollipop sticks. Melt white candy in bowl according to package directions. Dip tip of stick in candy and then insert into cake pops. Chill until firm 3-5 minutes. Reserve remaining white candy.
        3. Dip pops in candy. Melt white and cocoa melts separately, according to package directions. Dip pops and tap to smooth and remove excess candy. Place pops in decorating stand. Chill until firm, about 10 to 15 minutes.
        4. Drizzle pops with candy. Fill a decorating bag with white melted candy. Cut small point off of tip of bag and drizzle back and forth on both cocoa and white dipped pops.
        5. Decorate pops. For cocoa pops, immediately sprinkle with sugar after drizzling. For mummy pops, fill a decorating bag with melted cocoa candy. Cut a small point off of tip of bag and pipe 2 small eyes. Chill until firm, about 3-5 minutes.

        Candy Melts Candy 3-D Pumpkins

        SUPPLIES & TOOLS:

        • Wilton® food-crafting supplies:
          • White Candy Melts® Candy
          • 3-D Pumpkin Candy Mold
          • 12" Disposable Decorating Bag
          • Cookie Sheet

          DIRECTIONS:

          1. Melt candy. In a decorating bag, melt candy according to package directions
          2. Mold candy. Pipe melted candy into both candy mold halves. Chill until firm, about 15-20 minutes.
          3. Assemble halves. Unmold candy. Rub top half over a warm cookie sheet or plate. Immediately attach to bottom half. Chill until firm, about 3-5 minutes.