Ghost Cake

Trick or Treat…
Try this great Halloween Desert!

Ghost Cake
Ghost Cake

1 purchased 9 inch Angel Food Cake or cake mix prepared as directed in 9 inch pan

Creamy White Frosting:

  • 2 cups vegetable shortening
  • 3 tsp vanilla extract
  • 2 tsp lemon extract, orange extract or almond extract
  • 2 lbs. confectioners’ sugar
  • 6 to 8 tbsp milk
  • Candy for ghost eyes

Make the frosting:

With a mixer on medium speed, beat together the shortening, vanilla extract and lemon extract in a medium bowl for 30 seconds.

Slowly add half the confectioners’ sugar, beating well. Beat in 2 tablespoons of the milk. Gradually beat in the remaining confectioners’ sugar and enough of the remaining milk until the icing reaches a spreadable consistency. Store in an airtight container in the refrigerator for up to 2 or 3 days.

A ghost in a shot glassFrosting the cake and making the ghosts:

Place the cake on a cake plate. Reserve one cup of frosting to make additional ghost figures. Spread frosting over the top and sides in a wave pattern.

Add the reserved frosting to the decorating bag; snip off the tip of the bag to create a 1/8 to ¼ inch opening.

Referring to the photo, pipe as many ghosts as you like onto and around the cake and into the egg cups/shot glasses for each, apply pressure to squeeze out some frosting for a base, then lift the bag slowly, decreasing the pressure until the ghost is the desired size; stop the pressure and lift off the bag. Add 2 candy eyes to each ghost.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

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