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Recipe: Ghoulish ghost cakes

Perfect for Halloween

Prep:

Cook:

Serves:

    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.

    Makes 12

    Ingredients

    ● 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

    Method

    ● 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.

    Method
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