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Annabel Karmel’s Ghost Cakes recipe

  • 10 cakes

Use butter, sugar, vanilla extract and plenty of icing to transform your average cupcakes into spooky, sheet-wearing ghosts. Here's how to decorate your ghost cakes with little eyes, too...

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  • 125g unsalted butter, plus extra for greasing
  • 125g caster sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • 125g self-raising flour
  • Cornflour for dusting
  • Nonstick baking spray
  • 500g ready-to-roll white icing
  • 1 tube of black writing icing
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Method

  • 125g unsalted butter, plus extra for greasing
  • 125g caster sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • 125g self-raising flour
  • Cornflour for dusting
  • Nonstick baking spray
  • 500g ready-to-roll white icing
  • 1 tube of black writing icing

  • 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.

For lots more fun ideas download Annabel’s Essential Guide to Feeding Your Baby & Toddler app. 

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