Best Ghost Cake Recipes

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MARSHMALLOW WEB GHOST CAKE



Marshmallow Web Ghost Cake image

Stretching sticky, melted marshmallows into webs might be the best Halloween trick yet. Finish this spooky cake with ghosts made out of piped buttercream frosting.

Provided by Heather Baird : Sprinkle Bakes : Food Network

Categories     dessert

Time 4h15m

Yield about 35 servings

Number Of Ingredients 23

Flour-based baking spray, for the cake pans
6 1/2 cups cake flour, sifted
3 tablespoons baking powder
1/2 teaspoon fine-grain sea salt
1 1/2 cups plus 4 tablespoons (3 1/2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar
2 1/4 cups whole milk
1 tablespoon vanilla extract
10 large egg whites
2 tablespoons neon green food color
2 tablespoons neon purple food color
1 tablespoon neon orange food color
3 tablespoons dark unsweetened cocoa
2 tablespoons hot water
2 teaspoons black food color
4 pounds confectioners' sugar
2 pounds (8 sticks) unsalted butter, at room temperature
2 teaspoons vanilla extract
Milk or heavy cream, for thinning, optional
1 tablespoon black food color
8 jumbo marshmallows
Black sugar pearls
Black confetti sprinkles

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease four 8-inch round cake pans and two 5-inch round cake pans with flour-based baking spray
  • Sift the flour, baking powder and salt into a large bowl. Beat the butter in the bowl of an electric mixer on medium speed until smooth. With the mixer running, gradually add the granulated sugar and beat until the mixture turns pale and fluffy, about 3 minutes. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the milk. Begin and end with the flour mixture. Stir in the vanilla. Beat until just combined. Do not over-mix.
  • Beat the egg whites in a clean mixer bowl on medium speed until stiff peaks form, about 5 minutes. Gently fold the egg whites into the batter in 3 additions.
  • Place 2 cups of cake batter in 4 separate bowls. Tint the first bowl with the green food color, the second bowl with 1 tablespoon of the purple food color and the third bowl with the orange food color. Combine the cocoa and water in a small bowl, stirring well to create a paste, then add it to the fourth bowl of batter. Fold in the black food color and stir together well until the batter is dark and no streaks of white batter remain. Pour one color of batter into each of the prepared 8-inch pans.
  • Tint the leftover batter with the remaining 1 tablespoon purple food color and place 1 cup of batter in each of the prepared 5-inch pans.
  • Bake until the cakes spring back when pressed in the center, about 25 minutes for the 5-inch cake layers and 30 to 35 minutes for the 8-inch cake layers. Run a knife around the edges of the cakes and the pans and turn them out on wire racks to cool.
  • For the frosting: In a stand mixer fitted with the whisk attachment, mix together the confectioners' sugar and butter. Begin on low speed until crumbly, then increase to high and beat for 3 minutes until smooth and fluffy. Add the vanilla extract and beat again for another minute. If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency. Place about 2 cups of buttercream in a piping bag fitted with a plain 1/2-inch piping tip; set aside for later use. Tint the remaining frosting with the black gel food color.
  • Level the tops of the cakes with a serrated knife or a cake leveler. Cover each cake layer with a small amount of black frosting. Begin with the black chocolate cake layer on the bottom, followed by the purple, then the green and ending with the orange on top. Cover the entire cake with black frosting using an offset spatula. Cover a purple 5-inch cake layer with frosting and stack the second on top. Cover with frosting using an offset spatula. Refrigerate both cakes until the frosting is firm, about 30 minutes.
  • Stack the 5-inch cake tier on top of the 8-inch cake.
  • For the marshmallow web: Melt the marshmallows in the microwave for about 30 seconds or until they puff and lose their shape. Stir well until deflated. Let the marshmallow cool slightly. Dip fingers (or gloved hands for easy cleanup) into the marshmallow mixture and stretch until thin and web-like. Wrap the marshmallow around the cake. Repeat the process until the marshmallow web effect covers both tiers of the cake. Let stand until firm, about 10 minutes.
  • For the assembly: Cover a baking sheet with parchment paper. Use the reserved bag of frosting to pipe a 2- to 3-inch mound of frosting. This will be a ghost body. Top with a second 1-inch mound of frosting for the ghost head. Repeat the piping process, varying the sizes of ghosts for visual interest, until you have about 20 ghosts. Add 2 black sugar pearls to each ghost face using a pair of kitchen-dedicated tweezers. Use a single black confetti sprinkle to create mouths on some of the ghosts. Transfer the pan to the freezer and chill until firm, about 1 hour.
  • Use an offset spatula to transfer the ghosts to the edges of the cake.
  • Bring the cake to room temperature before serving. Use kitchen-dedicated scissors to snip the firm marshmallow webbing before cutting into slices.

CHOCOLATE MARSHMALLOW-GHOST CAKE AND MINI CUPCAKES



Chocolate Marshmallow-Ghost Cake and Mini Cupcakes image

Don't be afraid of these friendly ghosts-they're easy to make. Creating enough to cover and peek out from behind a cake takes no time at all, especially with help from junior chefs. White frosting makes them look right at home.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes three 6-inch layers or about 6 dozen mini cupcakes

Number Of Ingredients 12

3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pans
2/3 cup unsweetened Dutch-process cocoa powder, sifted, plus more for pans
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 cup whole milk
Vanilla Cream-Cheese Frosting for Ghost Cake and Mini Cupcakes
Chocolate Cream-Cheese Frosting
Marshmallows (mini and regular size) and chocolate sprinkles, for decorating

Steps:

  • Preheat oven to 350 degrees. Butter three 6-inch round cake pans. Dust with cocoa powder, and tap out excess; set aside. Alternatively, line six mini muffin tins with paper liners.
  • Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 4 minutes. Add eggs, one at a time, mixing until combined after each addition. Mix in vanilla.
  • Reduce speed to low. Add flour mixture in three batches, alternating with the milk. Mix until just combined. Divide batter evenly among pans (about 2 cups batter per pan) or lined muffin cups (about 1 tablespoon batter per cup).
  • Bake until a cake tester inserted into centers comes out clean, 30 to 40 minutes for cake layers and 14 to 16 minutes for mini cupcakes. Let cool in pans or muffin tins on a wire rack.
  • To frost the ghost cake, cover each of two layers with 2/3 cup Vanilla Cream Cheese Frosting, and stack the layers; spread remaining frosting over top and sides of assembled cake. To frost the mini cupcakes, use the Chocolate Cream-Cheese Frosting.
  • To make the ghosts, you will need a miniature marshmallow, 2 regular marshmallows, and 2 chocolate sprinkles. Twist top of miniature marshmallow into a point by rolling it between your thumb and index finger. Trim all 3 marshmallows, and stick together. Twist top 2 slightly to shape. With a toothpick, poke holes, and insert sprinkle eyes.

GHOST-BUSTED PIñATA CAKE



Ghost-Busted Piñata Cake image

This cake is both a trick and a treat - a ghostly delight filled with red velvet cake and candy.

Provided by Zac Young

Categories     Dessert

Time 1h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 20

3 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa (not Dutch process)
1 1/2 teaspoons salt
2 cups canola oil
2 1/4 cups granulated sugar
3 large eggs
6 tablespoons red food coloring
1 1/2 teaspoons vanilla
1 1/4 cups buttermilk
2 teaspoons baking soda
2 1/2 teaspoons white vinegar
1 1/2 lbs unsalted butter (6 sticks)
3 (8 ounce) packages cream cheese
1 lb powdered sugar
1 tablespoon vanilla extract
2 teaspoons kosher salt
3 lbs white rolling fondant
4 ounces black fondant
black sanding sugar
5 cups assorted candies

Steps:

  • Preheat oven to 350 degrees. Spray 2 8 x 3-inch cake pans line the bottom of each pan with parchment.
  • Whisk flour, cocoa and salt in a bowl.
  • Place oil and sugar in bowl of an electric mixer fitted with the paddle attachment and beat at medium speed until well blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring and vanilla (Take care: it may splash.) Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
  • Place baking soda in a small dish, stir in vinegar and add the mixture to batter with the machine running. Beat for 10 seconds.
  • Divide batter among cake pans, place in oven and bake until a cake tester comes out clean, about 30 to 40 minutes. Let cool completely.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until soft. Add the powdered sugar, cream cheese, salt and vanilla. Beat on medium high until light and fluffy about 5 minutes.
  • Once the cakes are cooled, cut the tops of the cakes level, reserve the scraps. Divide each cake evenly into two layers. Using a 3 or 3 ½-inch cookie cutter, punch out the center of two of the cake layers. Reserve the scraps.
  • Place 1 of the whole cake layers on the cake board or plate and spread a thin layer of cream cheese frosting on top. Place the second whole cake layer on top. Pipe or spread a ring of frosting on the outside of the top layer and add one of the punched layers on top. Pipe or spread a layer of frosting on top of the ring of cake and add the final punched layer. Apply a thin coat of frosting around the sides of the cake.
  • Line the bowl with plastic wrap letting it come up over the sides. Add a little bit of cream cheese frosting to the bottom of the bowl and spread it up the sides. Place pieces of the cake scraps into the bowl to approximate layers, adding frosting as needed. Make a 3 to 3 ½ inch hole in the center of the bowl (to match up with the hole in the center of the layer cake). Place the bowl in the freezer for 3 hours. Place the cake in the fridge. Keep the remaining frosting covered at room temperature until ready to finish assembly.
  • Remove the cakes from the fridge and freezer. Using the plastic wrap to help, pull the cake dome out of the bowl. Remove the plastic wrap.
  • Fill both holes with the candy. Spread a thin layer of frosting on the top ring of the layer cake. Flip the dome of cake on top. To prevent the candy from falling out of the top, I recommend placing a piece of cardboard over the bottom of the cake dome, flipping it upside-down, using the cardboard to prevent spillage then sliding the cardboard out once the dome is almost touching the base cake.
  • Use the remaining frosting to smooth out and even the entire cake. Place cake in the fridge or freezer to firm while you get the decorations ready.
  • Roll out the black fondant to ¼ inch think, spread the top with sanding sugar then use the rolling pin to press it inches Cut out desired eyes and mouth.
  • Roll the white fondant, using cornstarch to prevent sticking, to ¼ inch thick in a roughly 16-inch circle.
  • Remove the cake from the fridge. Roll the fondant around the rolling pin and place over the cake. Using corn starch on your hands, work the fondant down from the top, letting it drape and form ghost-like pleats.
  • Use water to adhere the eyes and mouth. Refrigerate until ready to serve.

Nutrition Facts : Calories 1388.3, Fat 104.1, SaturatedFat 43.7, Cholesterol 232, Sodium 1124, Carbohydrate 109, Fiber 2.2, Sugar 77.9, Protein 10.7

GHOST CAKE



Ghost cake image

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

300ml rapeseed oil plus more for the tins
325g self-raising flour
5 tbsp cocoa powder
2 tsp bicarbonate of soda
300g caster sugar
4 tbsp golden syrup
4 large large eggs , beaten
300ml milk
750g white fondant icing
black food colouring (or black fondant icing)
100g butter , very soft
225g icing sugar , plus more to dust
2 tbsp cocoa powder

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

GHOST CAKE



Ghost Cake image

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

1 package white cake mix (regular size)
2 eggs
1-1/3 cups water
FROSTING:
3-3/4 cups confectioners' sugar
1 tablespoon meringue powder
1 cup shortening
3 tablespoons water
1 teaspoon clear vanilla extract
1 package (24 ounces) plain ready-to-use rolled fondant
Orange, black, red, brown and green paste food coloring
Additional clear vanilla extract

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.

PEEK-A-BOO GHOST 'BOXED' POUND CAKE RECIPE BY TASTY



Peek-a-boo Ghost 'Boxed' Pound Cake Recipe by Tasty image

Here's what you need: vanilla pound cake, pound cake mix, cocoa powder, butter, chocolate, milk, eggs

Provided by Rie McClenny

Categories     Desserts

Yield 8 servings

Number Of Ingredients 7

1 vanilla pound cake
1 box pound cake mix
1 tablespoon cocoa powder
½ stick butter
3 oz chocolate, melted
⅔ cup milk
2 eggs

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Line a 8x4-inch (20x10 cm) loaf pan with parchment paper and generously grease the pan.
  • Slice the vanilla pound cake as the same thickness as a ghost shaped cookie cutter. Cut out the cake with using a ghost-shaped cookie cutter. Set aside.
  • In a medium bowl, combine pound cake mix, cocoa powder, butter, melted chocolate, milk, and eggs. Mix until well combined.
  • In the lined and greased loaf pan, add ⅓ of the batter. Line the cut out ghost-shaped pound cake in the middle of the pan.
  • Pour rest of the batter over the ghost-shaped cake.
  • Smooth the top and bake for 35-40 minutes, or until inserted toothpick comes out clean. Cool completely on cooling rack
  • Enjoy!

Nutrition Facts : Calories 407 calories, Carbohydrate 69 grams, Fat 12 grams, Fiber 1 gram, Protein 6 grams, Sugar 40 grams

CANDY-FILLED GHOST CAKE



Candy-Filled Ghost Cake image

This cake is both a trick and a treat - a ghostly delight filled with red velvet cake and candy.

Provided by Zac Young

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 20

3 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa (not Dutch process)
1 1/2 teaspoons salt
2 cups canola oil
2 1/4 cups granulated sugar
3 large eggs
6 tablespoons red food coloring
1 1/2 teaspoons vanilla
1 1/4 cups buttermilk
2 teaspoons baking soda
2 1/2 teaspoons white vinegar
1 1/2 lbs unsalted butter (6 sticks)
3 (8 ounce) packages cream cheese
1 lb powdered sugar
1 tablespoon vanilla extract
2 teaspoons kosher salt
3 lbs white rolling fondant
4 ounces black fondant
black sanding sugar
5 cups assorted candies

Steps:

  • Preheat oven to 350 degrees. Spray 2 8 x 3-inch cake pans line the bottom of each pan with parchment.
  • Whisk flour, cocoa and salt in a bowl.
  • Place oil and sugar in bowl of an electric mixer fitted with the paddle attachment and beat at medium speed until well blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring and vanilla (Take care: it may splash.) Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
  • Place baking soda in a small dish, stir in vinegar and add the mixture to batter with the machine running. Beat for 10 seconds.
  • Divide batter among cake pans, place in oven and bake until a cake tester comes out clean, about 30 to 40 minutes. Let cool completely.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until soft. Add the powdered sugar, cream cheese, salt and vanilla. Beat on medium high until light and fluffy about 5 minutes.
  • Once the cakes are cooled, cut the tops of the cakes level, reserve the scraps. Divide each cake evenly into two layers. Using a 3 or 3 ½ inch cookie cutter, punch out the center of two of the cake layers. Reserve the scraps.
  • Place one of the whole cake layers on the cake board or plate and spread a thin layer of cream cheese frosting on top. Place the second whole cake layer on top. Pipe or spread a ring of frosting on the outside of the top layer and add one of the punched layers on top. Pipe or spread a layer of frosting on top of the ring of cake and add the final punched layer. Apply a thin coat of frosting around the sides of the cake.
  • Line the bowl with plastic wrap letting it come up over the sides. Add a little bit of cream cheese frosting to the bottom of the bowl and spread it up the sides. Place pieces of the cake scraps into the bowl to approximate layers, adding frosting as needed. Make a 3 to 3 ½ inch hole in the center of the bowl (to match up with the hole in the center of the layer cake). Place the bowl in the freezer for 3 hours. Place the cake in the fridge. Keep the remaining frosting covered at room temperature until ready to finish assembly.
  • Remove the cakes from the fridge and freezer. Using the plastic wrap to help, pull the cake dome out of the bowl. Remove the plastic wrap.
  • Fill both holes with the candy. Spread a thin layer of frosting on the top ring of the layer cake. Flip the dome of cake on top. To prevent the candy from falling out of the top, I recommend placing a piece of cardboard over the bottom of the cake dome, flipping it upside-down, using the cardboard to prevent spillage then sliding the cardboard out once the dome is almost touching the base cake.
  • Using the remaining frosting to smooth out and even the entire cake. Place cake in the fridge or freezer to firm while you get the decorations ready.
  • Roll out the black fondant to ¼ inch think, spread the top with sanding sugar then use the rolling pin to press it inches Cut out desired eyes and mouth.
  • Roll the white fondant, using cornstarch to prevent sticking, to ¼ inch thick in a roughly 16-inch circle.
  • Remove the cake from the fridge. Roll the fondant around the rolling pin and place over the cake. Using corn starch on your hands, work the fondant down from the top, letting it drape and form ghost like pleats.
  • Use water to adhere the eyes and mouth. Refrigerate until ready to serve.

Nutrition Facts : Calories 1388.3, Fat 104.1, SaturatedFat 43.7, Cholesterol 232, Sodium 1124, Carbohydrate 109, Fiber 2.2, Sugar 77.9, Protein 10.7

SPOOKY HALLOWEEN GHOST CAKE



Spooky Halloween Ghost Cake image

This cake would be perfect for any Halloween party. I love cakes made out of cupcakes, because they are easy to distribute. From Kraft Foods.

Provided by Loves2Teach

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

1 (18 ounce) box yellow cake mix (1 pkg. 2-layer size)
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
3 1/2 ounces instant vanilla flavor pudding and pie filling
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla
1 (16 ounce) package powdered sugar, sifted (4 to 4-1/2 cups)
black decorating gel
5 Oreo cookies, divided

Steps:

  • PREPARE cake batter as directed on package. Add dry pudding mix; mix well. Spoon evenly into 12 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Remove to wire racks; cool completely.
  • BEAT cream cheese, butter and vanilla in medium bowl with electric mixer on medium speed until well blended.
  • Gradually add sugar, beating well after each addition.
  • ARRANGE cupcakes on large serving platter or tray to resemble a ghost as shown in diagram (http://www.kraftfoods.com/pdf/GhostCupcake.pdf). Spread with frosting. Use decorating gel to outline the mouth on the cupcakes.
  • Finely crush 3 of the cookies; sprinkle inside mouth.
  • Place remaining 2 cookies on cupcakes to resemble eyes.
  • To make a bigger ghost, double the amount of cupcakes you make.
  • Store in refrigerator.

Nutrition Facts : Calories 554.1, Fat 23.5, SaturatedFat 8.8, Cholesterol 84.7, Sodium 520.3, Carbohydrate 82.2, Fiber 0.6, Sugar 65, Protein 5.1

GHOST "CAKE"



Ghost

Nothing is as it seems on Halloween! This ghostly apparition appears to be a cake. In fact, it's a cleverly disguised arrangement of cupcakes.

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield Makes 24 servings, one cupcake each.

Number Of Ingredients 8

1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar, sifted (4 to 4-1/2 cups)
black decorating gel
5 thin vanilla creme-filled chocolate sandwich cookies, divided

Steps:

  • Prepare cake batter as directed on package. Add dry pudding mix; mix well. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Remove to wire racks; cool completely.
  • Beat cream cheese, butter and vanilla in medium bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating well after each addition.
  • Arrange cupcakes on large serving platter or tray to resemble a ghost as shown in diagram. Spread with frosting. Use decorating gel to outline the mouth on the cupcakes. Finely crush 3 of the cookies; sprinkle inside mouth. Place remaining 2 cookies on cupcakes to resemble eyes. Store in refrigerator.

Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

GHOST BARK CAKE



Ghost Bark Cake image

Make this creepy-cute sprinkle cake for a fun Halloween party centerpiece. Ghost candy bark adds an extra-scary dimension.

Provided by Food Network

Categories     dessert

Time 4h

Yield 10 to 12 servings

Number Of Ingredients 27

Flour-based baking spray, for the pans
Two 15.25-ounce boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
Generous pinch of fine-grain sea salt
2 cups full-fat buttermilk
2 cups cold water
6 large eggs
2 teaspoons vanilla extract
Green gel food color
Purple gel food color
2 cups (4 sticks) unsalted butter, softened
8 cups confectioners' sugar
Milk or cream, to thin
2 teaspoons vanilla extract
Green gel food color
Purple gel food color
1 cup black cocoa powder
Black gel food color
2 tablespoons light corn syrup or decorators' glucose syrup
2 tablespoons water
2 cups Halloween-themed sprinkles
12 candy eyeballs
12 ounces purple candy wafers, melted
4 ounces white candy wafers, melted
2 ounces black candy wafers, melted
2 tablespoons Halloween nonpareils

Steps:

  • For the vanilla-buttermilk cake layers: Preheat the oven to 350 degrees F. Coat four 7- or 8-inch round cake pans with flour-based baking spray. Set aside.
  • Whisk together the cake mixes, flour, granulated sugar and salt in a large mixing bowl. In a 4-cup measure, stir together the buttermilk, water, eggs and extract. With a hand mixer running on low speed, gradually pour the liquid ingredients into the dry ingredients. Scrape the bowl down and mix again. Divide the batter evenly between two bowls. Tint one bowl with the green food color and the other with the purple food color. Mix well until no streaks of white cake batter remain.
  • Divide the green cake batter between two of the prepared pans, then divide the purple batter between the other two prepared pans. Fill each pan no more than three-quarters full. Bake for 40 to 45 minutes if using the 7-inch pans, or 30 to 35 minutes for the 8-inch pans. The cakes are done when they spring back in the centers when pressed. Turn the cakes out onto wire racks to cool completely. Level each cake using a serrated knife or cake leveler.
  • For the buttercream: In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners' sugar. Begin on low speed until crumbly, add milk or cream to thin and then increase to high and beat for 3 minutes. Add the vanilla and beat again for another minute.
  • Place 2/3 cup of the buttercream in one bowl, and another 2/3 cup buttercream in a second bowl. Tint one bowl with the green food color. Tint the other bowl with the purple food color. Mix well until the colors are consistent. Transfer each color of buttercream to a separate piping bag fitted with a large closed star decorator tip. Set aside for later use.
  • Add the black cocoa powder to the remaining buttercream. Beat until well blended; add milk or cream if needed to thin. Add black gel food color a little at a time while mixing, until you achieve a deep black hue (about 2 teaspoons).
  • Place a green cake layer on a cake board. Top it with 1/2 cup of the black buttercream and spread to cover. Repeat with a purple layer. Continue until all of the layers are used. Coat the entire cake with a thin coat of the black buttercream. Refrigerate until firm, about 30 minutes.
  • Coat the entire cake a second time with a generous amount of the black buttercream. Smooth the top of the cake and partially smooth the sides using an offset spatula. Drag a cake comb with 1/2-inch teeth around the sides of the cake repeatedly until smooth ridges of buttercream appear. Refrigerate the cake for 1 hour.
  • For the syrup spray and sprinkle décors: In a small kitchen-dedicated spray bottle, combine the syrup and water. Shake well until thoroughly combined. Remove the cake from the refrigerator and spray a fine coat of syrup spray around the sides of the cake. Refrigerate the cake 30 minutes, or until very firm and slightly tacky to the touch.
  • Pour the sprinkles in a large baking pan. Shake to form a single even layer of sprinkles. Remove the cake from the refrigerator. Place a cake board on top of the cake. Hold the cake with each hand on the cake boards and lightly roll the cake in the sprinkles. Repeat this process until all of the ridges are coated with sprinkles. Turn the cake upright and brush away sprinkles in the recesses of the frosting using a kitchen-dedicated art brush. Press eyeball candies randomly onto the frosting ridges.
  • Using the bags of reserved green and purple buttercream, pipe swirls of alternating colors around the top edge of the cake. Immediately add sprinkles to the swirls. Refrigerate the cake while you make the ghost bark.
  • For the ghost bark: Preheat the oven to 200 degrees F.
  • Pour the purple melted candy onto a large parchment-lined baking sheet. Smooth with the back of a spoon. Tap the pan on a work surface to even the candy and remove any spoon trail marks.
  • Transfer the white melted candy to a piping bag with a tiny hole snipped in the end. Pipe large ovals of white candy onto the purple candy while it is still melted. Drag a chopstick through each candy oval to create ghostly trails and arm shapes. If the candy starts to set, place it on the baking sheet in the oven until re-melted, about 2 minutes.
  • Transfer the black melted candy to a piping bag with a tiny hole snipped in the end. Pipe eyes and a mouth on each ghost shape. Sprinkle Halloween nonpareils around each ghost. Refrigerate the bark for 15 minutes, or until the candy is solid.
  • Use a knife to score the bark around the ghost figures and break apart with your hands. Place pieces of the candy bark upright on top of the cake to decorate. Serve slices of the cake with pieces of the ghost bark.

GHOST CAKE



GHOST CAKE image

This would be a fun project to make with your kids or grandchildren! Recipe & photo: Family Circle magazine 09-22-15

Provided by Ellen Bales

Categories     Cakes

Time 1h10m

Number Of Ingredients 10

1 box (15.25 oz.) pillsbury moist supreme devil's food cake mix
1 c buttermilk
½ c vegetable oil
3 eggs
2 stick unsalted butter, softened
1 box (1 lb.) confectioners' sugar
3 Tbsp milk or heavy cream
10 mini oreo cookies
10 regular oreo cookies
20 brown m&m's, (mixed mini, regular and mega sizes)

Steps:

  • 1. Cut parchment paper to fit in the bottom of two 8-inch round baking pans. Coat with nonstick cooking spray.
  • 2. Prepare cake mix according to package directions for two 8-inch cakes, substituting buttermilk for water and using vegetable oil and eggs.
  • 3. Pour into pans and bake in a preheated 350º oven for 34 to 38 minutes, until a toothpick inserted in the center comes out clean. Cool in pans on baking racks for 15 minutes. Remove from pans, remove parchment and cool completely.
  • 4. Meanwhile, prepare frosting. With a stand mixer or a hand mixer combine butter, confectioners' sugar and milk. Beat on low until just combined, then on high 3 to 5 minutes, until fluffy. Set aside 1 Tbsp. of the frosting.
  • 5. Carefully take apart mini and regular Oreo cookies, making sure frosting sticks completely to one of the halves. Place non-frosted halves in a resealable plastic bag and smash into pieces.
  • 6. Trim layers of cake to make each one flat and place one layer on a stand. Spread 3/4 cup of the frosting evenly over top and sprinkle with smashed cookies, pressing slightly into frosting.
  • 7. Place second cake layer on top, then spread remaining frosting over the top and sides of cake. With a bit of the reserved frosting, secure one of the M&M's to each of the 20 Oreo halves. Arrange on cake so they look like pairs of eyeballs.

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