Oct 10, 2012
You can't serve any old food at a Halloween party. Make sure your table is groaning with some gruesome goodies and toe-curling snacks. A popover pan is ideal for baking these ghost cakes.
- 1 1/2 stick unsalted butter, plus extra for greasing
- 3/4 cup plus 1 tablespoon superfine sugar
- 1 tablespoon pure vanilla extract
- 3 large eggs
- 1 1/2 cup self rising flour
- cornstarch for dusting
- 1 x 24 ounce package white rolled fondant icing
- pink food coloring
- 1 tube black writing icing
- Preheat the oven to 350 F.
- Beat together the 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 a popover pan till just over half full. Or you could use individual mini cake molds. Bake at 350 F. 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 and cut out 12 X 6 inch circles (can use a saucer as a guide). Drape these over the sponge cakes to form ghost figures. From the trimmings color about one third of the icing pink and use a mini cutter to cut out some tiny white oval shapes or roll out some tiny balls of white icing into oval shapes . Dampen them with a little water and stick them onto the front of the ghost. Use a blob of black Writing Icing for the pupils of the eyes.