These ghost cakes look spookily cool but are ever so easy to make – with simple cake shapes draped in sheets of rolled ready-made white icing. Halloween haunting at its most delicious!

You will need little pudding basins or dariole moulds to bake the cakes in. You can easily find these online: these ones from Lakeland are £9.99 for 4, for example, and these ones from John Lewis are £12 for 4.


  • 125g unsalted butter, plus extra for greasing
  • 125g caster sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • 125g self-raising flour
  • cornflour, for dusting

For the decoration

  • 500g ready-to-roll white icing
  • black writing icing pen


  • STEP 1

    Preheat the oven to 180°C/350°F/Gas 4/Fan 160°C. Beat the butter, sugar and vanilla essence until light and fluffy. Add 1 egg and 1 tbsp of flour, beat well, then add the 2nd egg and another tbsp of flour, beat again, then fold in the remaining flour

  • STEP 2

    Spoon the batter into 10 greased and floured mini pudding basins or dariole moulds. Bake for 20 minutes, then leave to cool

  • STEP 3

    Cut off a slice from the top of each cakes to form a flat surface, and then turn out onto a wire tray

  • STEP 4

    Roll out the white icing. Cut out 10 15cm-diameter circles and drape one over each cake

  • STEP 5

    Make eyes from the white-icing trimmings and give them each pupils with the black writing icing. Place the eyes on the ghosts

Pic: Annabel Karmel

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