Bewitched Cake (Paula Deen) Recipe

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Bewitched Cake (Paula Deen)
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Ingredients
12
Count
Nutrition
1227
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Grease and flour 1 (9-inch) round baking pan and 1 (9-inch) square baking pan. Prepare the cake mix according to package directions, adding a few drops of red food coloring to batter. Remove cakes from pans and cool completely on wire racks. Trim the tops of each cake to make them an even thickness.
  2. Cut a 5-inch, 3 1/2-inch, 2 1/2-inch, and a 2-inch circle from the square cake layer. Press the cutter straight into the cake without twisting. Twisting can cause the cake to be uneven. Remove the scraps and use them to fill the ice cream cone. Pack the scraps firmly into the ice cream cone.
  3. Drape a cake stand with black fabric. Place 3 pieces of waxed paper around the edges of the stand, leaving an open space in the middle. Place the large round cake in the center of the stand, on the waxed paper. The waxed paper will prevent the cake stand from getting dirty while making the cake. Ice the cake with the chocolate frosting.
  4. Place the 5-inch circle in the center of the cake. Ice the top completely. Place the 3 1/2-inch cake in the center of the 5-inch cake. Ice the top completely. Place the 2 1/2-inch cake on top of the 3 1/2-inch cake and ice the top. Place the 2-inch cake on top of the 3 1/2-inch cake and ice the top. Insert 1 end of the skewer into the cake stuffed ice cream cone. Press the other end of the skewer through the center of the cake layers to stabilize the cake and attach the ice cream cone.
  5. Fit a pastry bag with a flat, thick tip. Alternately, use a resealable plastic bag and snip off 1 corner. Fill the bag with the remaining frosting. Pipe icing onto the cake from the 5-inch layer, up to the tip of the cone. Using this method, pipe icing all around the cake. Don't worry if everything is covered. Once the icing is roughly piped on, holding the tip of the ice cream cone, spread it evenly on the cake with a spatula.
  6. To make the hat band: Cut a 2-inch piece of marzipan off the tube. Dust a work surface with confectioners' sugar. Place a few drops of food coloring on the marzipan and knead with your hand until desired color is reached. Roll out the marzipan, dusting the surface with confectioners' sugar as necessary to prevent sticking. Roll out to a 17-inch long rectangle that is about 1/8-inch thick. Cut into a 16-inch long by 1-inch wide strip. Brush the strip lightly with corn syrup. Sprinkle with colored sugar crystals. Set aside to dry for 15 minutes. Use extra marzipan for another purpose.
  7. Wrap the hatband around the 5-inch cake. Decorate the cake with candy. Hold the cake still with a spatula and gently pull out the waxed paper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1227.38 Kcal (5139 kJ)
Calories from fat 399.46 Kcal
% Daily Value*
Total Fat 44.38g 68%
Cholesterol 164.87mg 55%
Sodium 1200.27mg 50%
Potassium 425.06mg 9%
Total Carbs 188.85g 63%
Sugars 21.16g 85%
Dietary Fiber 6.12g 24%
Protein 15.96g 32%
Iron 6.6mg 36%
Calcium 266.7mg 27%
Amount Per 100 g
Calories 370.16 Kcal (1550 kJ)
Calories from fat 120.47 Kcal
% Daily Value*
Total Fat 13.39g 68%
Cholesterol 49.72mg 55%
Sodium 361.98mg 50%
Potassium 128.19mg 9%
Total Carbs 56.95g 63%
Sugars 6.38g 85%
Dietary Fiber 1.85g 24%
Protein 4.81g 32%
Iron 2mg 36%
Calcium 80.4mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.4
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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