• How to Host a MAD SCIENTIST

    October 23, 2015

    candy party

    Transform your house into Frankenstein’s lab with a few party tricks and Halloween treats. Set the scene with a mad scientist-themed sweets table and carry it home with a crazy good menu featuring frightfully yummy appetizers, mocktails and, of course, treats.


    Tricks for Your Treats n

    • Chili Mac Cup Concoction: Use a regular muffin pan to bake mac and cheese cups – a fun twist on the kids’ favorite. The macaroni cups are the perfect chili topper for a hearty fall favorite. n
    • Little Monsters Mocktail: Play mixologist with a perfect potion recipe featuring a few easy ingredients: apple juice, club soda and delicious drops of Treatology flavor concentrates in taste-tempting Cinnamon Graham and Creamy Vanilla Custard flavors. Serve up these mad scientist mixtures in food-safe Wilton plastic beakers. n
    • Candy Corn Craze: Halloween wouldn’t be the same without candy, especially candy corn. Wow guests with your inventive use of the iconic Halloween flavor. Infuse limited edition Candy Corn flavored Candy Melts Candy into cupcake icing. n
    • The Guest of Horror: You can’t have a mad scientist Halloween party without Frankenstein. This easy buttercream cake makes a big state ment, a fantastic centerpiece for your sweets table and will make others green with envy over your decorating skills. The Color Right Performance Color System makes it easy to mix the precise shade of Frankenstein green.

    For more Halloween party ideas and inspiration, visit www.wilton.com.


    Apple Pie Potion

    Makes: 8-10 servings
    1 bottle (1 liter) club soda, chilled
    5 cups apple juice, chilled
    7 drops Wilton Treatology Warm
    Cinnamon Graham Flavorapple pie potionConcentrate
    3 drops Wilton Treatology Creamy
    Vanilla Custard Flavor
    4 drops Wilton Yellow Color Right
    Performance Color
    1 drop Wilton Blue Color Right
    Performance Color
    In large pitcher, combine club soda, apple
    juice, Warm Cinnamon Graham and Vanilla
    Custard flavors and colors. Whisk until
    well combined. Serve immediately or chill
    until ready to serve.


    Mac and Cheese Cups with Chili

    Makes: 24 servings
    2 tablespoons butter
    1/4 cup all-purpose flour
    2 cups milk
    8 ounces white Americanmac and chilicheese, shredded
    1 package (8 ounces) Monterey
    Jack cheese, shredded
    1/4 teaspoon onion powder
    1/4 teaspoon dry mustard
    1/4 teaspoon ground black pepper
    1 package (16 ounces) elbow
    pasta, cooked and kept warm
    2 cans (25 ounces each) chili
    Heat oven to 350°F. Prepare two muffin
    pans with vegetable pan spray.
    In large pan, melt butter over medium
    heat. Stir flour into butter and cook 2
    minutes on medium heat, stirring con –
    stantly. Gradually whisk milk into flour
    mixture and cook until thickened, stir –
    ring constantly. Reduce heat to low
    and stir in cheeses, onion powder,
    dry mustard and pepper. Stir in
    cooked pasta.
    Divide evenly into prepared pans.
    Bake 15 minutes or until bubbly. Cool
    in pans 15 minutes.
    Meanwhile, in saucepan, heat
    chili according to package directions.
    Serve each macaroni cup on top of 1/4
    cup chili.
    Tip: To make ahead, refrigerate
    macaroni and cheese cups in muffin
    pans after baking. When ready to serve,
    remove from pans and microwave 30-
    45 seconds each until heated through.


    Frankenstein Cake

    Serves: 12
    6 cups favorite cake recipe or mix
    4 cups Wilton White Ready-To-Use
    Decorator Icing (4.5-pound tub)
    Wilton Color Right Performancestein cakeColor System
    Wilton Black Icing Pouch
    with Tips
    Wilton Large Candy Eyeballs
    Wilton 6-by-3-inch Round Pan
    Wilton 10-by-16-inch Cooling Grid
    Cake plate
    Wilton Cake Leveler
    Wilton 13-inch Angled Spatula
    Wilton 12-inch Disposable
    Decorating Bags
    Prepare cake according to box instructions
    and make two layers using 6-inch round
    pans. Bake and cool on cooling grid.
    Prepare Spring Green icing using this
    color tint formula from the Color Right
    Performance Color System: 4 cups icing
    + 30 Y + 6 B. Stack layers on cake plate
    for a two-layer cake, using leveler as needed.
    Ice cake sides smooth with green icing.
    Use black pouch icing without tip to cover
    top of cake. Use tip of spatula to create spiral
    effect. Use black pouch icing with star tip to
    pipe pull-out bangs around top edge and two
    hair strands on cake top.
    Prepare a disposable decorating bag with
    green icing; cut a hole in point of bag the
    size of tip 3. Attach candy eyeballs with
    dots of green icing. Pipe green eyelids.
    Use black pouch icing with round tip to
    pipe dot nose and neck bolts, outline mouth
    and stitches.


    Candy Corn Cupcakes
    Makes: 2 dozen cupcakes
    1 package (16.25 ounces) white
    cake mix
    Egg whites, water, vegetable oil tocandy corn cupcakesprepare mix
    17 drops Wilton Orange Color Right
    Performance Color
    3 drops Wilton Yellow Color Right
    Performance Color
    1 package (10 ounces) Wilton
    Limited Edition Candy Corn
    Candy Melts Candy
    1/4 cup heavy whipping cream
    2/3 cup solid vegetable shortening
    2 tablespoons honey
    1 teaspoon Wilton Imitation Clear
    Vanilla Extract
    2 cups confectioners’ sugar
    (about 1/2 pound)
    Candy corn for garnish (optional)
    Heat oven to 350°F. Prepare muffin pans
    with baking cups.
    In large bowl, beat cake mix, egg whites,
    water and colors with electric mixer at low
    speed 30 seconds. Scrape bottom and sides
    of bowl; beat at medium speed 2 minutes.
    Divide batter evenly among baking cups,
    filling about 2/3 full.
    Bake 18-20 minutes or until toothpick
    inserted in center comes out clean. Cool
    cupcakes in pans on cooling grid 5 minutes.
    Remove from pans; cool completely on grid.
    In medium microwave-safe container,
    combine Candy Corn Candy Melts Candy
    and heavy cream. Microwave at half (50
    percent) power 1 minute. Stir. Microwave
    on half power in 30-second intervals, stirring
    between each, until melts are almost melted.
    Stir thoroughly until mixture is smooth.
    Cool slightly.
    In large bowl, beat shortening with
    electric mixer until light and fluffy. Add
    Candy Melts mixture and beat until smooth.
    Beat in honey and vanilla. Gradually add
    confectioners’ sugar and beat until light and
    fluffy. Pipe or spread onto cooled cupcakes.
    Top with candy corn, if using.

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