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Halloween Ghost cake - 4

Easy Halloween Ghost Cake

This is made with two layers of vanilla cake and a red velvet cake. The vanilla cake is coloured blue. The little ghosts are made of butter cream and the frosting is buttercream as well. Recipe Author: Madhushree
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Cook Time 4 hours
Total Time 4 hours
Course Cakes and Bakes

Ingredients
  

Main ingredients

  • 1 no 8 inch vanilla cake -I used blue food colour.
  • 1 no 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

Instructions
 

  • 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.