Spooky Ghost Cakes

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    A pop-over mould is ideal for baking these little spooky ghost cakes but you could use cut up cake instead under the white icing.
    Spooky Ghost Cakes

    You will need:
    • 175g unsalted butter plus extra for greasing 
    • 175g plus1 tablespoon caster sugar
    • 1 tsp. vanilla essence
    • 3 large eggs
    • 175g self-rising flour
    • Cornflour for dusting
    • Non stick baking spray
    • 1 x 24 oz. box white rolled fondant icing
    • 1 tube of black Writing Icing
    How to Make Spooky Ghost Cakes.
    1. Beat together the butter, sugar and vanilla essence until light and fluffy. Add one egg at a time adding a tablespoon of flour with each egg. Beat well and fold in the remaining flour.
    2. Preheat the oven to 350F. Spoon the batter into a pop-over pan that has been sprayed with non stick baking spray and fill each moulds till just over half full. Place on a baking tray and bake for 20 minutes. Remove from the oven and leave to cool. Allow to cool, cut off the top of the cakes to form a flat surface, then turn out onto a board or plate. Allow to cool completely.
    3. Dust your work surface with corn-starch and roll out the icing . Cut out circles to drape over the cakes. You can use a saucer as a guide. 
    4. Drape these over the sponge cakes to form ghosts. 
    5. From the trimmings either use a mini cutter to cut out some tiny white oval shapes or roll out some tiny balls of white icing into oval shapes . 
    6. Dampen them with a little water and stick them onto the front of the ghost. Use a blob of black Writing Icing for the pupils of the eyes.
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