Ghoulish Ghost Cakes

By Annabel Karmel

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You can't serve any old food at a Halloween party. Make sure your table is groaning with some gruesome goodies and toe-curling snacks.  

A popover mold is ideal for baking these spooky little cakes, but as a shortcut, instead of making your own cakes, you could use cut up pound cake under the white icing!

Ingredients

  • 1 stick unsalted butter, plus extra for greasing
  • 1/2 cup, plus 1 tablespoon Superfine sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup self-rising flour
  • Non-stick baking spray
  • Confectioners sugar for dusting
  • 1 24 oz. box white rolled fondant icing
  • 1 tube of black writing icing (or black royal icing)

Cooking Instructions

  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 350 degrees F. Spoon the batter into a popover pan that has been sprayed with non-stick baking spray and fill each molds till just over half full, and bake for 20 minutes, until it has risen, is golden brown, and is firm to the touch. Remove from the oven and leave to cool completely on a wire rack.
  3. Trim the tops of the cakes to form a flat surface, then sit them on a board or plate.   
  4. Dust your work surface with confectioners sugar or use a Silpat silicone mat, and roll out the icing to just under 1/8" thickness and cut into 5 1/2" diameter circles (use a saucer as a guide).Drape these over the sponge cakes to form ghosts. 
  5. Knead the remaing pieces of icing together and re-roll as necessary to get 6 circles. 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. Dampen them with a little water and stick them onto the front of the ghost. Use a blob of black writing icing (or black royal icing) for the pupils of the eyes.

Make it Faster

Instead of making your own cake, you could cut up pound cake and cover that with the fondant icing. 

Servings:

6


Baking Time: 20 minutes

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This content originally appeared in the Complete Party Planner: Over 120 Delicious Recipes and Party Ideas for Every Occasion by Annabel Karmel (Atria Books, 2006) and the Annabel Karmel Family Cookbook (Dennis Publishing, Winter & Christmas 2008 edition).

To learn more about bestselling cookbook author Annabel Karmel, click here.

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