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.