Annabel Karmel's Ghost Cakes recipe

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.

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

Cut off a slice from the top of the cakes to form a flat surface, and turn out.

Roll out the icing, cut into 15cm circles and drape over the cakes.

Make eyes from the trimmings of the white icing, and use black icing for pupils.