- Dish type
I made this super simple cake last year for Halloween and my kids loved it. You can bake your favorite cake and just use the decoration idea, if you like.
Be the first to make this!
- 250g unsalted butter
- 4 eggs
- 250g caster sugar
- 2 teaspoons vanilla sugar
- 250g plain flour
- 4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons cocoa powder
- 100g chocolate chips
- 125ml milk
- To decorate
- white writing icing
- icing sugar
MethodPrep:20min ›Cook:1hr30min ›Ready in:1hr50min
- Preheat oven to 175 C / Gas 4. Grease a deep baking tray.
- In a large bowl cream butter and gradually stir in eggs, sugar and vanilla sugar.
- Sift flour and baking powder in a separate bowl. Add cinnamon and cocoa and combine with the egg mixture. Pour in milk and stir.
- Pour mixture in prepared baking tin and smooth with a spatula. Bake until a toothpick inserted in the middle of the cake comes out clean, about 30 minutes.
- Take out of the oven and let cool down completely. With the ing draw ghosts on the cake and dust the whole cake with icing sugar.
Reviews & ratingsAverage global rating:(1)
My kids love these ghost cupcakes, not least because they’re made with lollipops and fondant. Fondant is the smooth, rollable icing with a playdough-like consistency that’s typically used on wedding cakes. No worries, you don’t have to make fondant from scratch — it’s easy to find at any craft store.
- 2 large egg whites
- 2 drops fresh lemon juice, or more to taste
- 7 tablespoons white sugar, or more to taste
- 2 chocolate chips, melted, or as needed
Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with silicone baking mats.
Whisk eggs whites and lemon juice together in a bowl until thick, white, and foamy. Add sugar a spoonful at a time, whisking constantly, until meringue is shiny, thick, and holds its shape.
Transfer meringue to a piping bag. Pipe 12 bone shapes onto a prepared baking sheet. Pipe 12 puffs to resemble ghosts onto the remaining baking sheet.
Bake in the preheated oven until dried and firm, about 1 hour. Turn off the oven, close the door, and cool until completely dried, about 1 hour more.
Dip the tip of a toothpick into melted chocolate and dot chocolate "eyes" on each of the ghosts.
Preheat the oven to 180°C (160°C fan, gas mark 4)
Grease and line an 8” cake tin.
Mix together all of the sponge ingredients until smooth.
Pour into the tin and bake for 20-25 minutes or until golden brown and cooked throughout.
Leave to cool on a wire rack. This sponge can be made days in advance as stale crumbs work well for cake pops.
To make the buttercream, beat together the icing sugar, butter, milk and vanilla extract until smooth.
When the cake has fully cooled, crumble it up in a large mixing bowl and then mix together with the buttercream until it combines into a stiff mixture.
Using a teaspoon scoop out the mixture and roll into walnut sized balls. Place on a baking sheet.
Once all of the mixture has been rolled, pop in the fridge to chill for 20 minutes.
Insert the cake pop sticks into each of the balls.
Melt the coloured chocolate buttons.
Dip each of the cake pops in the chocolate so that they are fully coated.
Allow the cake pops to drip dry, twirling the pops once dipped to avoid the chocolate running.
Simple Way to Make Ghost Cake Pops For Halloween Perfect
Hey everyone, welcome to our recipe page, If you’re looking for new recipes to try this weekend, look no further! We provide you only the best Ghost Cake Pops For Halloween recipe here. We also have wide variety of recipes to try.
Before you jump to Ghost Cake Pops For Halloween recipe, you may want to read this short interesting healthy tips about The Food Items You Select To Feed On Are Going To Effect Your Health.
When it comes to the foods that you eat, you will see that your overall health can be effected either positively or perhaps negatively. You should also comprehend that there are foods that you’ll need to avoid at all costs and that would be almost all food you find at the fast food chain restaurants. You will recognize that the nutrition in these varieties of is non existent and the negative effects can be very bad. In this posting we shall be going over foods that you ought to be eating that can help you stay healthy.
Furthermore when it comes to having a dessert following your meals you should think of having various citrus fruits. All the nutrition in citrus fruit, including vitamin C, are in addition required for maintaining your health. You may also want to mix a number of things like orange sections, shredded coconut blended with a teaspoon of honey.
If you determine that your overall health is important to you, you should take these recommendations to heart. The one thing that you ought to actually avoid is all of the processed foods which you can easily purchase in the stores, and start preparing fresh foods for your meals.
We hope you got benefit from reading it, now let’s go back to ghost cake pops for halloween recipe. To cook ghost cake pops for halloween you only need 9 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to make Ghost Cake Pops For Halloween:
- Take of Cake pop base:.
- Get 180 grams of Baumkuchen.
- Get 80 grams of Cream cheese.
- Get 1 of Vanilla essence.
- Prepare of Coating:.
- Use 2 of boxes White chocolate (I used DARS chocolates).
- Take 1 tsp of Olive oil (or vegetable oil).
- Get of Others:.
- Use 1 of Chocolate (to melt and add into cornet cakes).
Steps to make Ghost Cake Pops For Halloween:
- Please refer toto make the base cake and chocolate coating. https://cookpad.com/us/recipes/171190-halloween-themed-the-joker-cake-pops.
- Form the base cake into shapes of ghosts. Chill in the fridge for an hour to harden..
- Secure the cakes on the ends of sticks. Coat with the mixture of melted chocolate and oil. Knock off excess chocolate, then let them stand until hardened..
- When the chocolate hardens, draw faces to finish..
If you find this Ghost Cake Pops For Halloween recipe valuable please share it to your friends or family, thank you and good luck.
Preheat the oven to 180C/350F/Gas 4. Line twelve muffin tins with muffin cases.
For the cakes, beat together the butter and sugar with a hand-held mixer until very light and fluffy. Add the eggs a little at a time beating well after each addition. Add the vanilla extract with the last of the egg.
Sift together the flours, bicarbonate of soda and cocoa into a large mixing bowl.
Gently fold the flour mix into the butter mixture along with the buttermilk until completely combined and smooth.
Place a dessertspoonful of the batter into each muffin case then bake in the oven for 20 minutes until firm to the touch.
Place on a wire rack to cool.
For the icing, place the sugar, golden syrup and four tablespoons of water into a large saucepan. Heat gently, stirring until the sugar has dissolved.
Bring the sugar syrup to the boil and cook for about 5-6 minutes until the syrup reaches 115C/239F when measured with a sugar thermometer. Remove the pan from the heat.
While the syrup is boiling, in a large bowl whisk the egg whites with a hand-held mixer until soft peaks form when the whisk is removed. Then, with the mixer on a low speed, pour in the sugar syrup in a thin steady stream - be careful not to pour the syrup onto the beaters as it may splash onto your hands.
Once all the syrup has been added increase the speed of the mixer and mix for about 10 minutes until the icing is completely cool, thick and glossy. Do not skimp on the whipping or your icing will be too soft and your ghosts will sag.
Place the icing into a piping bag fitted with a large plain nozzle. Pipe a circle of icing onto each cupcake. Then, holding the bag upright over the centre of the cake, pipe a tall mound of icing, then quickly pull the tip away to form a small peak on the top.
Add chocolate sugar strands for eyes or any decoration you fancy. The meringue icing will keep out of the fridge (the sugar syrup will have pasteurised the egg white), but make sure they don’t get too hot or the meringue will melt.
Cut parchment to fit in the bottom of two 8-inch round baking pans. Coat with nonstick cooking spray. Prepare cake mix according to package instructions for two 8-inch cakes, substituting buttermilk for water and using vegetable oil and eggs. Pour into pans and bake at 350 degrees for 34 to 38 minutes, until a toothpick inserted in the center comes out clean. Cool in pans on baking racks 15 minutes. Remove from pans, remove parchment and cool completely.
Meanwhile, prepare frosting. Using a stand mixer or 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. 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.
Trim layers to make each flat. Place one cake layer on a stand. Spread 3/4 cup of the frosting evenly over top and sprinkle with smashed cookies, pressing slightly into frosting. Place second cake layer on top, then spread remaining frosting over 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.
Ghost cake recipe - Recipes
Pentecost Sunday, also known as Whitsunday, ranks among the great feasts of Christianity. "It commemorates not only the descent of the Holy Spirit upon the Apostles and Disciples, but also the fruits and effects of that event: the completion of the work of redemption, the fullness of grace for the Church and its children, and the gift of faith for all nations."
To Celebrate, we will be baking and decorating a cake! I just love all the symbolism in this cake. It provides such a wonderfully yummy way to teach the children more about this feast.
Start with a white cake representing "Whitsunday." The cake can be home-made or store-bought, which ever you choose. To keep it simple, I usually just use a white cake mix.
- White Frosting - For "Whitsunday"
- Large Candle in Center - represents Christ our Light, who promised to send the Holy Ghost.
- 12 Birthday Candles - represent the 12 Apostles and the tongues of fire.
- 7 red hearts - made of candy or icing, represent the 7 gifts of the Holy Ghost
- 12 strawberries - represent the 12 fruits of the Holy Ghost
Serve with vanilla ice cream and even more strawberries!!
Update: Here is the picture of our cake from our 2009 Celebration!
Great. We are doing it. Everyone can post pictures of their Pentecost cakes Monday!
Also great idea for Confirmation!
Great idea!! I will add Confirmation as one of the labels! Thanks!
What a wonderful idea! I can't wait to serve this one.
My step daughter was just confirmed on Sunday, and I'm so sorry I didn't know about this then. Now we have two reasons to make this for Sunday!
This site is an awesome resource, I am enjoying it immensely. Thanks, ladies! :)
Thanks for updating with the photo - it is a beautiful cake.
What a great idea for an often overlooked holiday!
Thank you for this great idea! We enjoyed a Pentecost cake today. since it was so hot here it was a white jello poke cake.
I love this cake. For the center candle I plan to use a candle that doesn't blow out to represent that the Holy Spirit is always with us and never goes out.
Does Baking The Chocolate Cookie Cutter Cake Twice Make It Taste Dry?
No worries! Baking the chocolate cake twice, once for the cake and again in the loaf pan, does not dry it out. The vegetable oil in the chocolate cake will add enough moisture to the cake to prevent it from drying out. If you use a boxed cake, be sure to use vegetable oil for moisture!
For a Halloween party appetizer click here for my Halloween ghost chips.
Items used for this cake:
Other items needed to bake a cake:
- 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
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.