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Annabel Karmel's Ghost Cakes recipe

• Annabel Karmel

Published: October 20, 2023 at 4:16 PM

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Makes 10 cakes

Easy

Prep: 5 mins

Cook: 25 mins

plus 15 minutes decorating time

Spook up Halloween tea with this super-simple ghost cakes from the UK's bestselling children's food expert

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Skip to ingredients

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.

Ingredients

• 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

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Method

• 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

Annabel Karmel's #1 rated recipe app has over 650 simple and delicious ideas – and new recipes every week. It also gives you exclusive access to meal planners, shopping lists, an allergy tracker, and a listen-along weaning guide. Download it from the App Store or Google Play and start your FREE TRIAL.

Authors

Annabel Karmel

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