Graveyard Ghost Halloween cake

graveyard1This super easy to make cake is the perfect spooky centrepiece for any Halloween party. It’s so easy that,with a bit of  supervision, kiddywinks could do the majority of it themselves, and you can use the offcuts and left over buttercream to make Pumpkin shaped cake pops!

You can find the recipe for the cake below and the video at the end shows how to create this easy peasy ghost cake. My kids helped me make this and really enjoyed making the ghost faces. They are Harry Potter fans so we added a couple of names to the gravestones.

Graveyard ghost cake
Easy to make with kids this spooky graveyard ghost cake is perfect for Halloween!
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Cook Time
1 hr
Cook Time
1 hr
For the cake
  1. 250g Margarine
  2. 250g Castor sugar
  3. 4 Eggs (beaten)
  4. 2 teaspoons Vanilla essence
  5. 200g Self raising flour
  6. 50g Cocoa powder
  7. 50ml (approx) Whole milk
For the buttercream icing
  1. 60g Unsalted butter
  2. 250g Icing sugar
  3. 25ml Whole milk
  4. 1 teaspoon Vanilla essence
  5. 100g Belgian milk chocolate (melted)
For the decoration
  1. 500g ready to roll chocolate fondant icing
  2. 8 White marshmallows
  3. White water icing (small amount)
  4. Black ready made writing icing
  5. Black gel food colouring
  6. 100g White chocolate (melted)
  7. 4 or 5 Rich tea finger biscuits
For the cake
  1. Grease and line a large 8 inch cake tin (alternatively use two 8 inch tins and reduce the baking time to 30 around 30 minutes)
  2. Preheat the oven to 170c fan
  3. In a freestanding mixer or by hand, cream the margarine and sugar until light and fluffy
  4. Add the vanilla essence to the beaten eggs then gradually mix into the creamed margarine and sugar
  5. Add the flour a spoonful at a time
  6. Add the cocoa powder a spoonful at a time
  7. Add milk until the mixture falls easily from a spoon
  8. Place in the preheated oven for 1 hour (30 minutes if split between 2 tins).
  9. Use a knife or skewer to test the cake - if it comes out clean the cake is done.
  10. Remove the cake from the oven and place on a wire cooling rack.
For the chocolate buttercream
  1. Cream the icing sugar and unsalted butter
  2. Add the milk and vanilla essence and continue to mix until light and fluffy
  3. Melt the milk chocolate and allow to cool but not set
  4. Stir the milk chocolate into the buttercream
For the decoration (see video below)
  1. Cover the cake with the buttercream then roll out the chocolate fondant and cover the cake and cake board
  2. Mix a small amount of white water icing so it is thick enough to make a ghostly blob
  3. Use the white icing to stick 8 marshmallows around the edge of the cake
  4. Use the black writing icing (available in most supermarkets) to add eyes anda mouth to each marshmallow
  5. Break the rich tea fingers in half
  6. Melt the white chocolate and stir in the black gel food colouring DO NOT use liquid food colouring as this will affect the chocolate.
  7. Dip the broken biscuits into the melted grey chocolate and place on greaseproof paper to set.
  8. Once set add dates / names / RIP to the gravestones
  9. Gut holes in the icing on the cake and push the biscuits through.
Great tip for off-cuts and leftover buttercream
  1. Use any leftover cake and buttercream to make pumpkin shaped cake pops!
Modern Family Baking http://modernfamilybaking.com/

 

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