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

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Ingredients

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.