1. 2 boxes of chocolate cake
2. ½ c. unsalted butter, soft
3. 1 c. confectioners sugar
4. 7 ½ oz. jar marshmallow creme
5. 1 tsp. vanilla extract
6. Pinch of kosher salt
7. ¾ c. of heavy cream
8. 1 ½ c. chocolate chips
9. 1 tube store-bought vanilla icing

1. Butter and flour two 9” cake pans, prepare cake batter and make the cakes according to the package.
2. Let cool and place cakes on platter.
3. In a large bowl, use a hand mixer to combine butter, confectioners sugar, marshmallow creme, and vanilla extract. Beat until fluffy.
4. Cover first cake with icing and top with second cake.
5. In a small saucepan, heat heavy cream until it bubbles.
6. Put chocolate chips in heatproof bowl, pour over heavy cream, let stand for two minutes then whisk until chocolate is completely combined.
7. Pour the chocolate over the cake, frost a spiral of frosting on top and use a toothpick to draw cobwebs.

1. 1 ¼ c. all purpose flour
2. ½ c. unsweetened cocoa powder
3. ¼ c. malt powder
4. 1 ¾ c. sugar
5. 1 tsp. instant coffee
6. 1 tsp. baking powder
7. 1 tsp. kosher salt
8. 2 large eggs
9. 1 c. buttermilk
10. ⅔ c. unsalted butter, melted
11. 2 tsp. pure vanilla extract
12. 2 c. buttercream frosting
13. ½ c. light corn syrup
14. 3 c. sugar
15. ¼ tsp. cream of tartar
16. 1 ½ c. water
17. Red food coloring gel

1. Preheat  your oven to 350. Fill cupcake pan with liners and set it to the side
2. In a big bowl, use a hand mixer to mix together flour, cocoa, malt powder, sugar, coffee, baking soda, powder, and salt. Add the eggs, buttermilk, butter and vanilla. Beat until combined. Pour ¾ cup of boiling water and mix it in.
3. Fill each cupcake liner a little over halfway then bake until cooked (about 18 to 22 minutes). Check with toothpick and wait until cool.
4. Line a baking sheet with foil; Place the corn syrup, sugar, cream of tartar, and water in a saucepan. ( If desired, add a little bit of the food coloring.) Stir mix until it boils, and use a brush and water to wash down any crystals. Turn temp. Up to 300 and pour mixture into the prepared pan. Wait an hour and then break the candy apart; Make it look like glass.
5. Pipe frosting on top of the cupcakes and put the candy glass in the center. Pipe the red food coloring onto cupcakes for a blood effect.

1. 2 (15 oz.) cans lychees (Exotic fruit)
2. 1 ½ c. lychee syrup
3. 6 oz. container blackberries
4. 4 c. tart cherry juice
5. 1 c. fresh orange juice
6. 3 (12 oz.) cans of sparkling water
7. Ice

1. Drain the cans of lychees, keep 1-½ c. of syrup
2. Stuff blackberries with lychees, carefully, and chill them.
3. Stir the syrup, cherry juice and orange juice in a pitcher. Chill it.
4. Add the lychees and the sparkling water to the punch.
5. Serve over ice.

(If you want it sweeter, substitute ginger ale for sparking water)  

1. 1 (46 ounce) can red Hawaiian Punch
2. 1 (46 ounce) can apple juice
3. 1 ( 2 liter) bottle ginger ale
4. Ice

1. Combine all of the ingredients in a big bowl or container. Add the ice and mix.

1. 2 c. granulated sugar
2. ¾ c. water
3. ½ c. light corn syrup
4. Black food coloring
5. 6 fresh Granny Smith apples

1. Grease baking paper and put it on a baking sheet.
2. Insert the skewers in the center of the apples and put to the side.
3. In a pot, mix sugar, water, corn syrup and the food coloring; stir over the stove set on medium. Heat until sugar is dissolved and the mixture feels smooth.
4. When the sugar dissolves, turn up the heat and wash the sides of the pot with a pastry brush dipped in clean water.
5. Let the caramel boil until it reaches a hard crack stage.
6. Carefully dip the apple in the hot candy mixture and place on the baking paper, chill.