Halloween cake ghosts with a crunchy glaze. The eyes are made with a melted chocolate stick. The recipe is so simple and therefor it's great fun to bake these with kids.
Sometimes I bake alone in my kitchen, but often I bake while the kids are at home. And they love to help me. These ghosts I baked with my two youngest and also the glaze and the face were made by them (they also ate them all for that matter :-)).
I think it's always very entertaining two little chattering fellows that have to help me and try to explain how I need to cook (because if you're seven, of course they got a lot of experience and therefor know everything better).
The most fun I think is when it's time to decorate. The tongues go out and the faces are super tight. It is a very precise job. And how proud they are when it succeeded. They ran of to show dad and of course the cake must be on a photo. But everything should go quickly because they already have good appetite. Lovely isn't it?
- you want to get the most airy cakes, use the ingredients at room temperature.
- you do not want lumps in your glaze, mix it long enough. It must be given some time to absorb all the moisture well.
- let the cakes cool down completely, so you will get a nice glaze. Otherwise it runs off.
- it's almost Halloween, there are lots of fun baking forms available. In this recipe I have used the tin with ghosts, but I've seen pumpkins and skulls.
Recipe Halloween cake ghosts
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Halloween ghost cakes
- Cakeform type ghost
- 125 grams butter
- 125 grams sugar
- 2 eggs size M
- 1 teaspoon vanilla extract
- 125 gram flour
- 2 tablespoons milk
- 125 grams icing sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Chocolate syrup
- Preheat oven to 180 degrees Celsius.
- Mix in a bowl the butter with the sugar until it is creamy.
- Add the eggs one by one, while continuing to mix until incorporated.
- Also pour the vanilla extract in.
- Turn the mixer low and spoon the flour to the batter.
- Also pour the milk in and mix through. When everything is included turn the mixer of.
- Spoon the mixture into the tin and bake for 20-25 until done.
- Remove the cakes from the pan and let cool to room temperature on a wire rack.
- Add the icing sugar, lemon juice and vanilla extract in a bowl and start mixing.
- Turn the mixer on low and when the dust danger is over, you turn it slowly higher. Make sure you mix at least 5 minutes.
- Lubricate the frosting on the cakes.
- If you think the glaze isn't thick enough, repeat the previous step.
- Allow the glaze to dry for an hour.
- Put a face with the chocolate syrup on the ghost cakes