Wizard Hat Cake

Ice cream cones and glass measuring cups transform packaged cake mix into an easy-to-make, magical creation! Compliment the cake with Magic Wand Cookies.

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Ingredients

• 1 package (16 oz.) pound-cake mix
• 2 eggs
• 1 roll (18 oz.) refrigerated sugar-cookie dough
• 2/3 cup all-purpose flour (plus more for greasing and flouring pans)
• 1 sugar cone
• 1 waffle cone
• 1 can (16 oz.), plus 1 cup prepared vanilla frosting
• Purple paste food coloring (found in party-supply and baking stores)
• 12 yellow fruit-chew candies (Starburst®) or taffy
• 5 pieces white taffy (Air Heads, White Mystery® flavor)
• 1/4 cup yellow candy-coated chocolates (M&M's®)
• 4-cup ovenproof glass measuring cup
• 2-cup ovenproof glass measuring cup
• Margarine or butter (for greasing pans)
• Chopsticks
• Star- and moon-shaped cookie cutters (1- or 2-inch size)
• Pastry bag with small star tip

Directions

1. Step 1

   Preheat the oven to 350°F. Grease and flour a 4-cup and a 2-cup ovenproof glass liquid measuring cup.

2. Step 2

   Prepare the cake mix according to package directions. Spoon three cups of batter into the larger glass measuring cup and the remaining batter into the smaller measuring cup. Bake until the two cakes are golden and a toothpick inserted in the center comes out clean--about 25 minutes for the small cake and 35 to 40 minutes for the larger one. Transfer the glass measuring cups to a wire rack and cool the cakes completely in their cups.

3. Step 3

   To make the cookie base of the wizard hat, knead the flour into the cookie dough until smooth. Roll out half of the dough on a sheet of aluminum foil to 1/4-inch thickness. Cut an 8-inch diameter circle of dough by pressing an 8-inch pie plate into the dough and pulling away the excess. Place the aluminum foil on a baking sheet and bake the cookie-dough circle until golden brown, about 12 to 15 minutes. Transfer the cookie to a wire rack to cool. Use the scraps and the remaining dough to make <a href="magic_wand_cookies.jhtml">Magic Wand Cookies</a>.

4. Step 4

   Using your thumb and index finger, break off about 1 1/2 inches from the base of the sugar cone. (You may need to practice on a few cones first.) Press the waffle cone into the opening of the sugar cone.

5. Step 5

   Invert the cakes and trim their tops to make them level. Place the larger cake, cut-side down, in the center of the cookie circle. Place the smaller cake--also cut-side down--on top of the first. Insert a chopstick down through the center of the two cake layers and place the cones on top. Use a dab of frosting to hold the cones in place.

6. Step 6

   Color all but one cup of the frosting purple and spread a thin layer of purple frosting over the entire cake. Refrigerate for 15 minutes, and then spread on the remaining purple frosting.

7. Step 7

   Roll the candy squares and taffy to 1/8-inch thickness and cut out stars and moons shapes with a cookie cutter. Press the shapes and candy-coated chocolates around the side of cake.

8. Step 8

   Spoon the remaining vanilla frosting into a pastry bag fitted with a small star tip. Pipe frosting over the cookie base.

Nurtition Facts

• Calories: 422
• Total Fat: 13g
• Saturated Fat: 8g
• Trans Fat: 1g
• Cholesterol: 30mg
• Sodium: 229mg
• Total Carbs: 74g
• Fiber: 1g
• Sugar: 61g
• Protein: 3g