Twinkle's Kitchen | Creepy Cake & Poisoned Pond Punch

I really do love Halloween. As brief as the holiday is, the pure fun involved in decorating and dressing up is worth the work each year.

I also love party food. And I believe it’s not a party without some punch and cake.

What’s big fun about Halloween is creating creepy, kooky food. The trick – or treat as it may be – is to prepare lots of ghastly goodies, like creepy chocolate cake eyeballs or green, slimy punch that look and taste out of this world.

This year we did just that. Since this recipe makes so many cake treats, I boxed up several small gift boxes of the cake balls – which are truffle-sized – to give as gifts for workers or friends, too.

Perfectly “Poisoned” Pond Slime Punch

Ingredients:

Makes 5 liters of punch

• 2 cans of frozen limeade
• 1 large can of pineapple juice
• 2 rubber gloves
• 2 2-liter bottles of ginger ale
• Green food coloring
• 1 small bag of gummi worms
• Punch bowl and cups

In a bowl, mix the frozen limeade, pineapple juice and 1 liter of ginger ale. Stir in few drops of green food coloring.

Pour in the gummi worms, then fill your plastic gloves, seal with a twist tie or rubber band and freeze all the way before using.

Refrigerate the leftovers until it is party time.

About 30 minutes before guests arrive, pour your refrigerated punch into your punch bowl and half of one of the ginger ales.

Take out your frozen hands and remove gloves.

'Place hands into punch bowl, letting float around. It will keep the punch cool and will create a slushy punch mix.

You can make more in case hands melt.

Kooky Creepy Cake Bites

Ingredients:

Makes about 45-50 balls

• 1 box cake mix
• 1 can frosting
• 3 cups of white chocolate bark or chips
• Parchment paper

Cook cake mix as directed on the box for a 13 x 9 in. cake pan.

Let cool, then crumble into a large bowl.

Mix the can of icing into the crumbled cake. If using chocolate cake, use chocolate icing, vanilla or cream cheese for yellow or lighter colored cake mixes.

I usually end up using my hands for the mixing and rolling part, so prepare to be messy.

After the icing and cake are thoroughly mixed, begin rolling mixture into quarter-sized balls and place on a clean baking sheet lined with parchment paper.

Place in the refrigerator and chill for 2-3 hours, or 30 minutes in the freezer.

Melt your chocolate slowly in the microwave – 20 seconds at a time – until you can stir it and all pieces are melted smooth.

Use a toothpick to dip the cake balls into the melted chocolate, and then set aside on a sheet pan to let the chocolate harden.

Decorate and design your devilish delights!

Pro-Tip: You’ll want to add sprinkles or edible glitter or sugars while the chocolate coating is still warm so your design will stick.

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Twinkle VanWinkle was born in a small town in Mississippi. A life-long lover of music, media and food, she grew up following those three things along her path. She has almost 20 years of professional cooking under her apron strings, feeding thousands of friends, family and other folks while working in restaurants and bakeries in Oxford, Miss. She baked 300 apple pies for the “Oprah Winfrey Show” and appeared on “The Best Of...” in the same year. Along with producing dynamic entertainment content for LIN Media, she is a mother, musician and social media fanatic.

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