What you'll need
Dawn Exceptional® R&H® RichCreme® Vanilla Cake Base (00435926)
Plugrá® European Style Unsalted Butter (01046334)
Bakery Essentials™ Pure Vanilla Extract (03038215)
Bakery Essentials™ Whole Eggs*
Dawn Exceptional® Hot Pink Buttercreme Style Icing (02441038)
Dawn Exceptional® Black Buttercreme Style Icing (02441103)
Dawn Exceptional® Orange Buttercreme Style Icing (02441004)
Kerry™ White Ghosts Decorettes (02389949)
Kerry™ Halloween Blend Decorettes (02386416)
Kerry™ Pumpkin and Bat Shapes (02404151)
Mona Lisa™ Semi-Sweet Chocolate Cereal Coated Crispearls (03033999)
In the bowl of a stand mixer fitted with the paddle attachment, mix together 4 pounds Dawn Crème Cake Mix, 1 pound softened unsalted butter, 0.8oz vanilla extract, 1.8oz whole eggs, and 1.8oz whole milk. Mix until well combined and mixture looks like cookie dough. Pat into a flat circle, wrap with plastic wrap, and place in cooler until completely chilled.
Roll to ¼ inch thick and punch into circles. Bake at 350 ͦF until completely set and just starting to color around the edges. Let cool completely. Ice cookies with buttercreme colors and decorate with Halloween sprinkles.