Ingredients Roll-Out Cookie Dough Roll-Out Cookie Dough Meringue Powder Royal Icing Royal Icing Leaf Green Icing Color Lemon Yellow Icing Color Orange Icing Color Black Icing Color 3 boxes (15.25-18.25 oz. each) white cake mix water, oil, eggs Buttercream Frosting Buttercream Frosting Chocolate Buttercream Frosting Chocolate Buttercream Frosting 6-Mix Halloween Assortment Sprinkles Tools Rolling Pin Nesting Pumpkins Metal Cutter Set Non-Stick Cookie Sheet 10 x 16 Non-Stick Cooling Rack 15inch Parchment Triangles 15inch Parchment Triangles Round Cake Decorating Tip 2 Round Cake Decorating Tip 2 Waxed paper Round Cake Decorating Tip 3 Round Cake Decorating Tip 3 6-Inch Cookie Sticks, 20-Count 6-Inch Cookie Sticks, 20-Count Toothpick Round Checkerboard Cake Pan Set, 4-Piece Round Checkerboard Cake Pan Set, 4-Piece 10 in. Cake Circles Silver Fanci-Foil Wrap Silver Fanci-Foil Wrap Scissors Tape Decorator Preferred 13 inch Angled Spatula Decorator Preferred 13 inch Angled Spatula Cake Dividing Chart 12 in. Disposable Decorating Bags Standard Round Tip 8 Large Round Tip 2A Open Star Cake Decorating Tip 32 Open Star Cake Decorating Tip 16 Open Star Cake Decorating Tip 16 Instructions Click to mark complete - One day in advance: Make cookies. Prepare cookie dough and roll out 1/8 in. thick. Cut one 3 in. pumpkin cookie and two 2 1/4 in. cookies. Bake and cool cookies. - Prepare royal icing and tint portions green, orange and black. Use tip 2 and full-strength green royal icing to outline stems, and tip 2 and full-strength orange royal icing to outline pumpkins. Use tip 2 and thinned green royal icing to fill in stems, and tip 2 and thinned orange royal icing to fill in pumpkins. Let dry on waxed paper overnight. When dry, use tip 3 and full-strength black royal icing to pipe facial features. Let dry. Attach cookie sticks to back of cookies with tip 2 and full-strength orange royal icing. - Individually prepare three boxes white cake mix following package directions; divide batter into two portions. In one portion of batter, gently stir in Leaf Green Icing Color to desired shade. (Use clean toothpicks to transfer color from jar to batter.) Repeat with Orange Icing Color to color second portion. - For bottom layer, place clean divider in the first prepared pan. Pour green-colored batter in outer and center sections and orange-colored batter in the middle section. Fill sections 2/3 full. Remove ring from pan by carefully lifting straight up on handles. Rinse and completely dry ring. - For top layer, repeat step 4 in second prepared pan. Remove ring from pan by carefully lifting straight up on handles. Rinse and completely dry ring. - For middle layer, place clean divider in the third prepared pan. Pour orange-colored batter in outer and center sections and green-colored batter in middle section. Fill sections 2/3 full. Remove ring from pan by carefully lifting straight up on handles. DO NOT PUT RING IN OVEN. - Bake and cool cake following package directions. Prepare buttercream and chocolate buttercream icings. Tint portion of chocolate icing black; tint portion of white icing orange and green. Leave a portion white. Stack and position cake on foil-wrapped cake circle. Ice cake smooth with chocolate buttercream icing and spatula. - Divide cake into eighths using Cake Dividing Chart and toothpick. At each division mark, use tip 8 and white buttercream icing to pipe ghosts' bodies and tip 2A to pipe ghosts' heads. Use tip 2 and black buttercream icing to pipe facial features. - Use tip 32 and orange buttercream icing to randomly pipe pumpkins on bottom border between ghosts. Use tip 3 and green buttercream icing for stems. Use tip 16 and green buttercream icing to pipe pull-out star grass. - Sprinkle confetti on cake top. Insert pumpkin cookies in cake center. How To
