Spooky snacks for Hallowe’en
Enjoy a frightful feast with these devilishly delectable treats
Ghoulish Ghost Cakes
Makes 10 cakes
For the cakes:
125g (4oz) unsalted butter plus extra for greasing
125g (4oz) caster sugar
1 tsp vanilla essence
125g (4oz) self-raising flour
Cornstarch for dusting
For the icing:
500g (1lb 2oz) ready-to-roll white icing
1 tube of black writing icing
Dariole moulds are the ideal shape for these spooky little cakes, but you could cheat and use a mini chocolate Swiss roll under the white icing. Beat together the butter, sugar and vanilla essence until light and fluffy. Add one egg at a time adding a tablespoon of flour with each egg. Beat well and fold in the remaining flour.
Preheat the oven to 180˚C/350˚F/Gas Mark 4. Spoon the batter into 10 greased and floured dariole moulds till just over half full. Place on a non-stick baking tray and bake for 20 minutes. Remove from the oven and leave to cool. Cut off a thin slice from the top of the cakes to form a flat surface, then turn out onto a board or plate. Allow to cool completely.
Dust your work surface with cornstarch and roll out the icing. Cut out 10x15cm circles to drape over the cakes. You can use a saucer as a guide. Drape these over the sponge cakes to form ghosts. From the trimmings, either 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.
For more fantastic Hallowe’en recipes, visit Annabel Karmel's website.
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