An Easy Cauldron Cake for Halloween

Directions

1. Bake each cake following the box directions. Spray your bundt pans with baking spray and dust with flour. If you only have one pan, bake the first cake, let it cool completely, then remove it. Wash the pan (to help with release), then respray and flour before adding the second cake batter. Bake at the temperature and time specified on the box.
2. While the cakes are cooling, prepare the instant pudding according to the package directions. (I usually pick cheesecake or vanilla flavor.) Stir in a few drops of green food coloring.
3. When the cakes have cooled, place one upside down on a serving platter (the flat side should be facing up). Spoon about half of the green pudding onto the flat surface, being careful not to let it spill over the edges. Set the second cake on top, right side up.
4. Use a knife to carve out the center and top of the stacked cakes so they resemble a cauldron. Save the removed cake pieces to use as filler or for cake pops. If you have time, put the shaped cake in the freezer for a couple of hours; this will make frosting easier and reduce crumbs.
5. Depending on how deep you carved the center, add some of the reserved cake pieces back into the hole to bring it up partway. Remember, you'll later fill it with green pudding and possibly cotton candy.
6. Empty the cans of chocolate frosting into a bowl and mix in a generous amount of black food coloring. Stir well until the color is fully incorporated.
7. Frost the entire cauldron cake, trying to make the surface as smooth as you can. I've used a heat-and-pour method for a sleek look, but I forgot it last time. If you try that, work quickly because some frostings set faster than others.
8. Once the cake is fully frosted, roll out the black fondant into a long, thin snake-like strip. Place it around the top rim of the cauldron. Then create two shorter pieces for the handles and attach them to the sides. The fondant should stick readily to the frosting.
9. Now fill the center of the cauldron with the remaining green pudding, and if you like, add some cotton candy to resemble steam. Arrange the edible body parts, hands, skulls, and other decorations, making sure some stick out or overflow over the rim.
10. To make the fire, wrap pretzel rods with red, yellow, and orange fruit roll-ups. (I accidentally used only red and white last time, so double-check your colors!) If you have extra time, snip the roll-ups into flame shapes, but a simple wrap works in a pinch. Insert the wrapped pretzel rods into the bottom of the cauldron in a criss-cross pattern.