Preheat the oven to 350°F.

Grease and line a 12 x 8 inch baking pan with parchment paper.

Prepare cake mix according to package directions.

Bake in prepared pan for 25-30 mins until a toothpick inserted into the center comes out clean.

Cool in pan for 15 mins.

Remove from pan and cool completely on a wire rack.

Trim the top of the cake to create a flat, even surface.

Dust the work surface with cornstarch.

Roll 1/4 of the fondant into a 28 x 1 1/2 inch strip.

Create thin lines with a skewer and ruler to resemble pages.

Warm the apricot jam.

Brush the top and sides of the cake with the warmed jam.

Wrap the fondant strip around 3 sides of the cake, leaving one long side uncovered for the spine.

Knead red food coloring into the remaining fondant until smooth.

Using a rolling pin, roll the red fondant into a 13 x 9 inch rectangle.

Lift icing onto a rolling pin and drape over the cake, covering the bare side and top.

Gently press down with floured hands.

Trim edges if needed.

Arrange black licorice string down the spine of the book, leaving a 3/4-1 inch edge.

Make indentations with a fork handle across the spine of the book.

Decorate the cake with licorice stars, writing gel, toy spiders, and other spooky Halloween decorations.