I had promised to make three Halloween treats for Tugga this year. The Halloween Witch Fingers are done. They were a superhit with him and his friends, a couple of days before Halloween. Poor thing is running a temperature. So he will be missing school on this important day and missing out on showing off this spooky yet easy halloween ghost cake. Let me also tell you that I failed miserably at making bloody worms. Unfortunately, the worms turned to slime. But nevertheless, the entire family enjoyed the gooey cups of disgusting looking purple slime (I had added too much green colour to the red gelatine mix). It was time to make something easy but elaborate enough to please my little monster. Hence came along this easy Halloween ghost cake.
All I needed was two basic vanilla cakes and some butter cream. However, instead of two plain vanilla cakes, I made one vanilla cake with blue colour and the other smaller cake was a red velvet cake. Over the years, we rarely make a basic vanilla cake at home. It’s usually something different and mostly chocolate based. It had been years since I had baked a plain vanilla cake. Hence, to be on the safe side, I decided to go for one red velvet cake, which I had made dozens of time in the last couple of years.
For the ghosts, I had initially thought of making small meringue ghosts. Again, I was running short of time and chose the easy way out by making cute little ghosts with buttercream and eyes with chocolate chips. Don’t judge me, for I forgot to put the mouths on. Out came the black food colour for making of the black butter cream frosting. Tugga was proudly moving around with a black tongue and black lips and showing them off as the real halloween disguise.
For a more traditional one check out the pumpkin and prawn handpie click here. (Link)
Here I will be giving the recipe of how to assemble an easy halloween ghost cake. You can chose to use any cake as a base for the same. It is all about being creative and using whatever is available with you.
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Easy Halloween Ghost Cake
- 1 8 inch vanilla cake I used blue food colour.
- 1 6 inch red velvet cake you can use a vanilla cake for this too
- 1/2 cup chocolate chips
- 1/2 cup chocolate sprinkles optional
Ingredients for Butter Cream
- 1 1/2 cups Unsalted Butter
- 6 cups Icing Sugar
- 1 tsp vanilla essence
- few drops black gel food colour
- little milk if required to thin the icing
- Make sure that your cakes are cooled down and ready for frosting before you start assembling.
- You can make the ghosts in advance and keep.
- In a mixing bowl, take the butter at room temperature and add vanilla essence. Slowly sift in the icing sugar and keep beating with an electric hand beater or a stand mixer till the sugar incorporates with the butter.
- Initially it will look like you need more butter but trust me, this is more than enough butter for a lot of buttercream.
- Once the buttercream is quite thick, take one third of it into a piping bag fitted with a round tip.
- On a tray, fix a parchment paper with a little bit of butter cream so that it doesn't shift. Then using steady hands, pipe the ghosts onto the parchment paper.
- You need to apply pressure for the first blob, then release and apply little more pressure and repeat the process three to four times to make a conical ghost. Do this to make about 20 to 24 ghosts.
- Then using a forcep, stick chocolate chips as eyes for the ghosts and for the mouth if you want to (i forgot to). Place the tray in the refrigerator to harden.
- Now add black food colour to rest of the butter cream and mix nicely till it has a nice shine and gloss.
- Take your cakes and place the large cake on a turn table or a tray, whichever you have.
- WIth a sharp bread knife, cut the round top of the cake so that it has a flat surface. Then with a palette, spread the butter thinly on top and the sides of the cake. This is called crumb coating and it seals all the crumbs of the cake.
- Transfer the cake to the refrigerator and take the smaller cake. Repeat the process as the bigger cake and crumb coat it and transfer to the refrigerator.
- After about fifteen minutes, take the bigger cake out and apply a generous amount of black buttercream to it. Then take the smaller cake and apply a generous amount of buttercream to that too and transfer very gently right on top of the bigger cake.
- Sprinkle the chocolate sprinkles all over the cake and on the sides.
- Finally take the ghosts out of the refrigerator and decorate the cake with the ghosts.
- Your easy halloween ghost cake is ready.