Reviews & Comments

I just finished this cake for my son's birthday/halloween party. Doesn't look "quite" like the picture but it's really cute, and I think it turned out pretty well considering I'm not a professional cake decorator. For anyone considering this, just be sure to watch the video and read the other reviews for hints and tricks. The only thing I did that wasn't mentioned is leveled off the cakes - took maybe 1/2 inch off the top of each - before I put them together to make a more perfect round shape. I used a pyrex bowl that I've always used as a mixing bowl but the bottom said "ovenware" and it worked like a charm. Great idea, Betty Crocker! I'm sure my son will be thrilled tomorrow.

Made this for my grandson last year (with great success!) for his birthday! It's super easy..but it is time consuming...follow the suggestion and make it a day ahead! Everyone thought I was an award winning baker or something! LOL! My grandson loved it so much that he's requested I bake it again for his 7th B-day which occurs next week! The round glass casserole dishes work great!

Made this for my grandson last year (with great success!) for his birthday! It's super easy..but it is time consuming...follow the suggestion and make it a day ahead! Everyone thought I was an award winning baker or something! LOL! My grandson loved it so much that he's requested I bake it again for his 7th B-day which occurs next week! The round glass casserole dishes work great!

I found this cake very easy to make! My 8 year old daughter loved it for her birthday. I did find it a little hard to cut. There is allot of cake! I would most certainly make it again; I would just use a sharp knife when cutting.

All the rave reviewers here for this cake must be much more creative cooks than I am. I decided to comment as a cautionary tale. Be sure to watch the video completely and it will give you many vital tips I did not have. The fluted pan I own is a short one. There was no way to lightly trim my cakes to create a smooth sided, round form. I would definitely use the casserole bowls for baking as shown in the video, *not* a Bundt pan. Because of this, I ended up trying to make two "pumpkins" from my two cakes. The BC video tip for smoothing the frosting using waxed paper would have been extremely helpful. I don't think the "ridges" shown in the photo came from the way they made the cake on there. The picture above appears to show piped on ridges. I tried piping, using the same canned frosting in a zip lock bag. The piping would not stick to the already frosted sides of the cake as I reached the bottom of the cake. It ended up globbing and smeared or cut off too soon. My biggest problem? I could not find green fruit roll ups anywhere locally. I didn't realize I'd have a problem finding those. I ended up buying some candy corn to use as the face. Try finding candy corn the day before Halloween! The proportions weren't right either. For the leaves, I bought real mint leaves. Which is actually cheaper than a box of roll ups, but are really too fancy and delicate to go with the rest of the look. I was able to find green colored cones. Yay -time saver! Without the frosting on it, it didn't look very stem-y and the cone also flaked onto my frosting. Be sure to shake the cone out well before using! Neither of the resulting cakes looked good enough to take to a nice, Halloween party as I planned so my family and co-workers got the treat. They tasted fine, of course. It was a learning process. I probably will not try it again. But at least I learned some handy tips for future cake frosting.