Annabel Karmel's Ghost Cakes recipe

- Preparation and cooking time
- Cook:
- A little work
- Makes 10 cakes
Ingredients
- 125g Unsalted butter, plus extra for greasing
- 125g Caster sugar
- 1tsp Vanilla essence
- 2 Eggs
- 125g Self-raising flour
- Corn flour for dusting
- 500g Ready to roll white icing
- Black writing icing pen
Method
- STEP 1
Preheat the oven to 180˚C. Beat the butter, sugar and vanilla essence until light and fluffy. Add an egg and one tbsp of flour at a time, beat well and fold in the remaining flour.
- STEP 2
Spoon the batter into ten 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 the cakes to form a flat surface, and turn out.
- STEP 4
Roll out the icing, cut into 15cm circles and drape over the cakes.
- STEP 5
Make eyes from the trimmings of the white icing, and use black icing for pupils.