Sweetest-ever Haunted House
|3 cansMilk chocolate frosting; 16oz cans|
|2 pkgs.Pound cake , frozen; 16oz each|
|17 twistBlack licorice|
|14 whole sheetsChocolate graham crackers; 5"x 2 1/4" sheets|
|13 Fudge-covered graham crackers|
|1 tsp.Unsweetened cocoa powder|
|Yellow decorating sugar|
|Light green decorating sugar|
|1 tubeBlack icing; 4.25 tube|
|Light corn syrup|
|Halloween Bones and Confetti sprinkles|
|1 Wilton Skulls Icing Decorations|
|3 Wilton Bats Icing Decorations|
|Light green jellybeans|
|3 Milano cookies|
Sweetest-ever Haunted House Preparation
2.Cut 16 " licorice twist into 5" -long pieces; reserve. Arrange 4 black gumdrops, end to end, from front to back along top center of taller cake. For "roof" carefully spread tops of 8 chocolate graham crackers with 1 Tbs. frosting each. Starting from bottom, stack crackers, overlapping slightly, on top of caske using gumdrops for support, as shown.
3.With a serrated knife, cut 8 fudge-covered graham crackers in half lengthwise. Pipe frosting along cut edges of 4 graham halves; attach together to form "chimney". Refrigerate until firm, 10 minutes. Starting from bottom edge of right side of "roof" as shown.
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