Annabel Karmel's Ghost Cakes recipe
Spook up Halloween tea with this super-simple ghost cakes from the UK's bestselling children's food expert
- 125g unsalted butterplus extra for greasing
- 125g caster sugar
- 1 tsp vanilla essence
- 2 eggs
- 125g self-raising flour
- cornflourfor dusting
For the decoration
- 500g ready-to-roll white icing
- black writing icing pen
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