GHOST CAKE
For a perfect centerpiece at your next Halloween party, try making this cake. Guests will think it is more cute then scary with its decorative ghost on top!-Doree Tateoka, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 3h30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour 2-1/4 cups batter into each of two greased and floured 6-in. round baking pans (discard remaining batter). Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, combine confectioners' sugar and meringue powder. In a large bowl of a heavy-duty stand mixer, combine the shortening, water and vanilla. Beat in sugar mixture (mixture will be stiff)., Using a serrated knife, level tops of cakes. Place one cake layer on a serving plate. Spread with 3/4 cup frosting. Top with remaining cake layer. Spread 1-1/2 cups frosting over top and sides of cake., Cut fondant block in half lengthwise so that one half is slightly larger than the other. Tint the larger half orange; set aside a small amount of orange fondant for pumpkins. Cover fondant with plastic wrap when not in use. On a clean work surface, roll out remaining orange fondant into a 14-in. circle. Slide an icing knife between fondant and work surface to loosen; transfer to cake. Smooth top and sides of cake. Trim any overlapping fondant with a pizza cutter., For ghost: Form a 2-1/4 in. tall cone from white fondant; attach to cake with additional vanilla. Roll a 1/2-in. cube of fondant into a 6-in. circle. Drape over cone. Tint a small amount of fondant black. Form three small dots; attach to face of ghost., For pumpkins, leaves and tendrils: Tint reserved orange fondant a darker shade of orange with red coloring. Using dark orange and/or white fondant, form five pumpkins; add imprint lines with a veining tool or toothpick. For stems, tint a very small amount of white fondant brown. Shape into stems; attach to pumpkins using vanilla. Tint a 1-in. cube of white fondant green. Roll out; cut five leaves with a 1-1/4-in. leaf-shaped cookie cutter. For tendrils, using a pizza cutter cut remaining portion into thin strips. Carefully wrap strips around toothpicks; set aside to dry., To finish cake: Carefully remove tendrils from toothpicks and attach to pumpkins using vanilla. Attach pumpkins and leaves to cake. Using shell pastry tip #18 and remaining frosting, pipe shell border along bottom edge of cake.
Nutrition Facts : Calories 920 calories, Fat 34g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 397mg sodium, Carbohydrate 148g carbohydrate (123g sugars, Fiber 1g fiber), Protein 4g protein.
GHOST CAKE
Get seasonal and spooky with this simple but effective ghost cake - the perfect bake for a Halloween party with friends
Provided by Good Food team
Categories Dessert
Time 1h15m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Oil and line the base of two 16cm (or smaller) sandwich tins and a 1.2L pudding basin. Mix the self-raising flour, cocoa powder, bicarbonate of soda and sugar in a bowl. Make a well in the centre and beat in the golden syrup, eggs, oil and milk with an electric whisk, until smooth.
- Pour the mixture into the pudding basin until it is ¾ full, then divide the rest between the two sandwich tins and bake for 25-30 mins until the cakes are risen and firm to the touch. The sponge in the pudding basin may need longer depending on whether the basin is metal or ceramic. Cool for 10 mins before turning out onto a cooling rack and cool completely.
- Meanwhile, to make the icing beat the butter until it is creamy, beat in the icing sugar a little at a time, beat in the cocoa powder and 2 tbsp water.
- Cut the pudding basin cake in half horizontally and sandwich it back together with a little icing. Put a round sponge on a cake board or plate, sandwich the next one on top with a little icing. Sandwich the pudding basin cake onto the top of the round cake. If the bottom cake sticks out beyond the bottom of the pudding basin cake then trim the top edge of the lower cake at an angle to make the sides flatter. Ice the outside of the cake with a thin layer of chocolate icing, using it all up.
- Roll the fondant out on a surface dusted with icing sugar to make a sheet shape that is big enough to cover the whole cake. Drape it carefully over the iced cake and press it on around the top to make your ghost, with ruffles around the edges, cutting off the excess round the base. Colour some of the excess icing black by kneading in the food colouring, or use the black fondant icing. Roll it out to a few mm thick. Cut out eyes and a mouth and stick them on.
Nutrition Facts : Calories 874 calories, Fat 37 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 125 grams carbohydrates, Sugar 103 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.07 milligram of sodium
EASY GHOST COOKIES
You can use any oval or peanut-shaped cookies you like to make these happy little ghosts. We like peanut butter- or chocolate-filled sandwich cookies or crisp ladyfingers, also known as savoiardi. You can even mix them up and do some of each. Simply dip them in melted white chocolate then pipe on eyes and a mouth with melted chocolate chips.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 2 dozen
Number Of Ingredients 4
Steps:
- Line 2 baking sheets with parchment.
- Combine the white chocolate chips and coconut oil in a double boiler or heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Once the chips begin to melt, stir occasionally until completely smooth. Remove from the heat but keep over the double boiler or saucepan to keep the white chocolate warm.
- Working with 1 cookie at a time, dip into the warm white chocolate until almost completely coated. Use the back of a spoon to smooth the chocolate evenly over the cookie and lay on the prepared baking sheets. Once all of the cookies are dipped, refrigerate until the white chocolate is set, about 15 minutes.
- Meanwhile, melt the semisweet chocolate chips in a small heatproof bowl over the double boiler. Stir until smooth. Transfer to a piping bag fitted with a small plain tip. Pipe 2 oval eyes and a slightly larger oval mouth on each ghost cookie. Return to the refrigerator until set, about 10 minutes.
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GHOST CAKE RECIPE - BBC FOOD
From bbc.co.uk
Servings 20-24Category Cakes And Baking
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and flour the hemisphere cake tin or bowl. Grease 3 x 18cm/7in cake tins and line with baking paper.
- Cream the butter and the sugar together in a large bowl until pale and fluffy. Gradually beat in the eggs and stir in the vanilla extract.
- Fold in the flour, adding a little extra milk if necessary, to create a batter with a soft dropping consistency. Divide the mixture between the cake tins and gently spread with a spatula.
- Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove from the oven and set aside for 5 minutes, then remove from the tins and peel off the paper.
- Meanwhile for the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and 2 tablespoons of the milk and beat the mixture until creamy and smooth.
- When the sponges have cooled assemble the cake. Place one of the regular sponges on a round cake board and spoon buttercream on top, top with another sponge and continue with layers of buttercream and the remaining sponges, finishing with the hemisphere sponge.
- Roll the white fondant into a large circle that is wide enough to drape over the whole cake. Place the white fondant over the cake, making sure it covers the cake evenly.
- Use the black fondant to make eyes and a mouth and stick them on the cake with a little apricot jam.
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5/5 (1)Total Time 3 hrs 30 minsCategory Halloween, Baking, Dessert
- Step 1Make cake: Preheat oven to 350°. Line two 8” cake pans with parchment and grease with cooking spray. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Step 2In another large bowl, whisk hot coffee and sugar together. Add oil and sour cream and whisk to combine. Pour into dry ingredients and whisk until just combined.
- Step 3Divide batter between prepared pans and bake until a toothpick inserted in middle comes out clean, 25 to 30 minutes. Let cool 15 minutes, then invert onto a wire cooling rack and let cool completely.
- Step 4Make meringues: Preheat oven to 225°. Line a large baking sheet with parchment paper. In a small bowl combine sugars. In a large bowl using a hand mixer (or in the bowl of a stand mixer fitted using the whisk attachment) beat egg whites and cream of tartar on low speed until whites are broken up and cream of tartar is mostly mixed in.
- Step 5Pipe ghosts onto prepared baking sheet by piping a large circle, lifting slightly and piping a slightly smaller circle, then lifting slightly again and piping another slightly smaller circle.
- Step 6Make buttercream: Wrap cooled cake layers in plastic wrap and freeze for 20 minutes. In a large bowl using a hand mixer (or in the bowl of a stand mixer with the paddle attachment), beat butter until smooth.
- Step 7Unwrap cake layers and using a serrated knife, level tops of cakes if needed. Place one layer on a serving platter and spread about half of the frosting on top with an offset spatula.
- Step 8Dye the reserved buttercream black and place into a pastry bag with a small round tip. Pipe eyes and mouths onto cooled ghost meringues.
- Step 9Make ganache: Place chocolate chips into a heat safe bowl. In a small pot over medium heat, heat heavy cream until bubbles form around the edges of pan.
- Step 10 Pour about half of the ganache onto the top of the cake and use an offset spatula to smooth ganache. Gently push ganache to the edges of the cake and help guide the chocolate to drip down the side.
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