As Halloween approaches, let's turn out the lights, gather 'round the stove, and tell scary food stories ... Oooooooh ... There's the souffle that forgot to breathe, the marble cake that didn't marble, and the filling that broke through the batter, then ran down the sides of the pan and devoured the city of Cleveland.

Heard enough? Then read on, because we're going to help put an end to your culinary nightmares with the following dessert recipes. We asked our Test Kitchens staff to give us their tricks for making perfect treats. So now you can spook your friends and family with your professional, cheflike skills.

Think how everyone will be awed when you serve a cake with a spider-web frosting or when they cut into that chocolate Bundt cake and discover a ring of coconut inside. When they ask, How'd you do that? just smile slyly and say nothing. They'll think it's witchcraft.

TEST KITCHEN TRICKS
Making desserts that look as if they have the stamp of a professional often involves nothing more than mastering a simple technique. Once you know how, you can apply the technique to other foods, such as spider-webbing a sauce or a puree on top of a soup.

Brownie Snack Cake
Trick: To create the “web,” start at the center of the cake, and pull a wooden pick or tip of a knife through circles to edge of cake at regular intervals.

Chocolate Macaroon Tunnel Cake
Trick: To create a tunnel, spoon coconut batter over center of chocolate batter, making sure coconut batter does not touch sides of pan.

Molasses-Spice Crackles
Trick: To get a crackled texture and appearance, dip balls of cookie dough in cold water; then roll balls in sugar. (The balls spread out during baking.)

Cappuccino Pudding Cake
Trick: To ensure ending up with two perfect cake layers, be certain not to stir the coffee mixture after it’s poured over the cake batter.

Orange Souffle
Trick: To make your souffle rise higher, beat egg whites at room temperature (do not overbeat). Lift beaters from bowl to see if the peaks hold their shape.

Almond Creme Caramel
Trick: To aramelize sugar, place the pan over medium heat, and cook six minutes or until the sugar is golden. Be sure to shake the pan occasionally.