ghost-cake-hero

spooky ghost cake

This ghoulish ghost cake is perfect as a centrepiece for your Halloween feast!

, 24 September 2020

(9 votes)

spooky ghost cake
  • Prep: 1 Hour 30 Mins

  • Serves: 38

  • Price: 35p per serving

Nutritional Info
  • Energy

    298KCAL

    15%
  • Fat

    10.8g

    med

    15%
  • Saturates

    3.0g

    med

    15%
  • Sugars

    35.7g

    high

    40%
  • Salt

    0.38g

    med

    6%
Ingredients
  • 450g Asda Best for Baking Cakes, plus extra for greasing
  • 450g caster sugar
  • 500g self-raising flour, plus extra for dusting
  • 2tsp baking powder
  • 8 medium eggs
  • 2 x 15ml packs Dr. Oetker Extra Strong Food Colour Gel in Red
  • 12tbsp Asda Vanilla Flavour Frosting, plus extra to attach eyes
  • 1kg ready-to-roll soft fondant Icing
  • 2 breadsticks
  • Icing sugar, to dust
  • Dr. Oetker Extra Strong Food Gel Colour in Black
  • 2 liquorice sweets for eyes (optional)
  • Spider decoration (optional)
Method
  • Preheat the oven to 200C/180C Fan/ Gas 6. Grease and line the inside of a 16cm round loose-bottomed cake tin. Grease and flour a 1.2L ovenproof pudding basin. (The tin and the top of the basin need to be the same size.)

  • Beat the Best for Baking Cakes Spread with an electric whisk until soft. Add the caster sugar, flour, baking powder and eggs, then whisk for 1-2 mins to combine. Mix in the red gel to get an even shade.

  • Divide the mixture between the cake tin and the basin. Bake both in the middle of the oven for 45 mins.

  • Cover the cakes with foil and bake for 15 mins or until a skewer inserted into the centre comes out clean. Cool for 10 mins, then turn out onto a wire rack and allow to cool completely. Trim the tops if necessary to make them flat.

  • Put the tin-baked cake on a small cake stand on a board or platter. Cover the top and sides in ½ the vanilla frosting. Position the basin cake on top of the tin cake and cover with the remaining frosting. Set aside until ready to decorate

  • To complete the cake before serving, add ‘arms’ by pushing a breadstick into either side of the cake at an angle. Roll 2 x 75g pieces of the fondant icing into balls, then gently push 1 onto the end of each breadstick to create ‘hands’.

  • Dust a work surface with icing sugar and roll the remaining fondant icing into a 40cm x 47cm oval. Slide your hands under the icing and carefully lift it over the cake to cover, making sure the oval piece of icing is positioned so the longer length sits across the ‘arms’.
    Leave any excess icing hanging to form drapes.

  • Very carefully shape the fondant icing around the breadsticks to create arms, filling with extra fondant icing in the case of any breaks. Pinch the folds around the base of the cake to create ruffles, then trim to neaten.

  • If using liquorice eyes, fix to the cake with vanilla frosting. Paint on a mouth using black food gel – you could also use this to paint eyes, if you want. Finish with a spider decoration, if using, and serve straight away.