Recipe: Ghoulish ghost cakes
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These spooky cakes are perfect for Halloween. Dariole moulds are the ideal shape for them, but you could cheat and cut out circles from a Madeira cake.
● 175g butter
● 175g caster sugar
● 1 tsp vanilla essence
● 3 eggs
● 175g self-raising flour
● Cornflour or icing sugar
● 750g ready-to-roll white icing
● Black icing writing pen or black food colouring
● Preheat the oven to 350°F.
● Beat together the caster sugar, butter and vanilla essence until light and fluffy.
● Add one egg at a time with a tablespoon of flour for each egg. Beat well and fold in the remaining flour.
● Spoon into 12 greased and floured dariole moulds, place on a baking tray and bake in a pre-heated oven at 180°C for 20 minutes. Remove from the oven and leave to cool.
● Cut the top of the cakes off to form a flat surface and then turn out onto a board or plate. Leave until completely cold.
● Roll out the white icing on a surface dusted with cornflour or icing sugar and cut out 12 circles (you can use a saucer as a guide).
● From the icing trimmings, use a mini cutter to cut out some tiny oval shapes or roll some tiny balls of white icing into oval shapes. Dampen them with a little water and stick them onto the front of the ghost to make the eyes. Use the black writing icing or black food colouring to make the pupils.
More spooky recipes at www.annabelkarmel.com