Candy Filled Ghost Cake Recipes

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HOST OF GHOSTS



Host of Ghosts image

Provided by Matthew Mead

Categories     Cake     Dessert     Kid-Friendly     Quick & Easy     Halloween

Yield Makes one 9-inch cake; serves 12 to 16

Number Of Ingredients 8

One purchased 9-inch angel food cake
2 recipes Seven Minute Frosting , at room temperature
Small sugar candy eyes, 2 for each ghost
Equipment:
10-inch cake plate, for serving
Small offset spatula
Disposable decorating bag
Assorted eggcups and salt wells, for serving

Steps:

  • 1. Place the cake on the cake plate. Reserve 1 cup of frosting to make additional ghost figures. Using an offset spatula, fill the hole in the center of the cake with frosting and then spread frosting over the top and sides in a wavy pattern.
  • 2. Add the reserved frosting to the decorating bag; snip off the tip of the bag to create a 1/8- to 1/4-inch opening.
  • 3. Referring to the photo, pipe as many ghosts as you like onto and around the cake and into the eggcups. For each, apply pressure to squeeze out some frosting for a base, then lift the bag slowly, decreasing the pressure until the ghost is the desired size; stop the pressure and lift off the bag. Add 2 candy eyes to each ghost.

PEEPS® GHOSTS IN A GRAVEYARD CAKE



PEEPS® Ghosts in a Graveyard Cake image

Topping your Halloween-themed cake with ghost-shaped marshmallows is an easy, festive way to celebrate the season.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, oil and eggs called for on cake mix box
Betty Crocker™ black decorating gel or icing
Betty Crocker™ orange or white decorating gel or icing
4 oval-shaped chocolate-filled vanilla sandwich cookies
3 miniature chocolate candy bars
1 container Betty Crocker™ Rich & Creamy chocolate frosting
1/2 cup chocolate cookie crumbs
4 PEEPS® brand marshmallow ghosts
4 toothpicks
58 pretzel sticks

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (8- or 9-inch) round cake pans with cooking spray. Line bottoms of pans with cooking parchment paper, if desired, to prevent sticking.
  • Make and bake cake as directed on box for two 8- or 9-inch round cake pans. Cool in pans 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour. Meanwhile, use black and orange gel or icing to write RIP on oval-shaped cookies and miniature candy bars; set aside.
  • On serving plate, place 1 cake layer, rounded side down. Frost top of cake layer with about 1/3 cup of the chocolate frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting.
  • Sprinkle chocolate cookie crumbs on top of cake to make dirt. Insert cookies and candy bars into top of cake for tombstones. Insert 1 end of toothpick into bottom of each ghost-shaped marshmallow. Insert other end into top of cake.
  • Break 8 of the pretzel sticks into thirds. Use whole pretzels and pretzel thirds to make a fence around edge of cake as shown in photo.

Nutrition Facts : Calories 450, Carbohydrate 63 g, Cholesterol 45 mg, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 23 g, TransFat 0 g

GHOSTS IN THE GRAVEYARD CAKE



Ghosts in the Graveyard Cake image

This spooky cake is easy to make and fun to decorate. To save time, bake and freeze the brownies weeks in advance, then thaw at room temperature overnight before decorating.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 1 graveyard cake (9 servings) and 20 tombstones.

Number Of Ingredients 13

1 package fudge brownie mix (13x9-inch pan size)
1 package fudge brownie mix (8-inch square pan size)
3 pretzel rods
1 cup semisweet chocolate chips, melted, plus 1 tablespoon unmelted chips
6 ounces white candy coating, melted
3 lollipop sticks
1 can (16 ounces) chocolate frosting
2/3 cup confectioners' sugar
1 tablespoon baking cocoa
Black paste food coloring
Vanilla frosting
1 cup chocolate wafer crumbs
1/4 cup sweetened shredded coconut, toasted

Steps:

  • Line a 13x9-in. baking pan and an 8-in. square baking dish with foil, and grease the foil. Prepare brownie batter and bake according to package directions, using prepared pans. Cool on wire racks., Break pretzel rods into various sizes; dip into melted chocolate. Arrange into a tree shape on a waxed paper-lined baking sheet., Place melted white candy coating in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Outline three small ghosts on waxed paper. Fill in ghost outlines, adding a lollipop stick to each for support. Place unmelted chocolate chips on ghosts for eyes. Let dry completely., Using foil, lift brownies out of pans. Discard foil; place 8-in. square brownie on a large serving plate for graveyard. Spread chocolate frosting over top and sides., Cut remaining brownie into 3-in.x1-1/2-in. tombstone shapes. Combine confectioners' sugar and cocoa; sprinkle over tombstones. With black food coloring, tint vanilla frosting gray; decorate tombstones., Using toothpicks, insert three tombstones into graveyard. Insert tree into graveyard (support as needed with brownie scraps). Insert ghosts into graveyard; sprinkle with wafer crumbs for dirt and coconut for grass. Place remaining tombstones on a serving platter.

Nutrition Facts : Calories 387 calories, Fat 18g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 227mg sodium, Carbohydrate 55g carbohydrate (41g sugars, Fiber 2g fiber), Protein 3g protein.

CANDY-FILLED GHOST CAKE



Candy-Filled Ghost Cake image

This cake is both a trick and a treat - a ghostly delight filled with red velvet cake and candy.

Provided by Zac Young

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 20

3 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa (not Dutch process)
1 1/2 teaspoons salt
2 cups canola oil
2 1/4 cups granulated sugar
3 large eggs
6 tablespoons red food coloring
1 1/2 teaspoons vanilla
1 1/4 cups buttermilk
2 teaspoons baking soda
2 1/2 teaspoons white vinegar
1 1/2 lbs unsalted butter (6 sticks)
3 (8 ounce) packages cream cheese
1 lb powdered sugar
1 tablespoon vanilla extract
2 teaspoons kosher salt
3 lbs white rolling fondant
4 ounces black fondant
black sanding sugar
5 cups assorted candies

Steps:

  • Preheat oven to 350 degrees. Spray 2 8 x 3-inch cake pans line the bottom of each pan with parchment.
  • Whisk flour, cocoa and salt in a bowl.
  • Place oil and sugar in bowl of an electric mixer fitted with the paddle attachment and beat at medium speed until well blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring and vanilla (Take care: it may splash.) Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
  • Place baking soda in a small dish, stir in vinegar and add the mixture to batter with the machine running. Beat for 10 seconds.
  • Divide batter among cake pans, place in oven and bake until a cake tester comes out clean, about 30 to 40 minutes. Let cool completely.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until soft. Add the powdered sugar, cream cheese, salt and vanilla. Beat on medium high until light and fluffy about 5 minutes.
  • Once the cakes are cooled, cut the tops of the cakes level, reserve the scraps. Divide each cake evenly into two layers. Using a 3 or 3 ½ inch cookie cutter, punch out the center of two of the cake layers. Reserve the scraps.
  • Place one of the whole cake layers on the cake board or plate and spread a thin layer of cream cheese frosting on top. Place the second whole cake layer on top. Pipe or spread a ring of frosting on the outside of the top layer and add one of the punched layers on top. Pipe or spread a layer of frosting on top of the ring of cake and add the final punched layer. Apply a thin coat of frosting around the sides of the cake.
  • Line the bowl with plastic wrap letting it come up over the sides. Add a little bit of cream cheese frosting to the bottom of the bowl and spread it up the sides. Place pieces of the cake scraps into the bowl to approximate layers, adding frosting as needed. Make a 3 to 3 ½ inch hole in the center of the bowl (to match up with the hole in the center of the layer cake). Place the bowl in the freezer for 3 hours. Place the cake in the fridge. Keep the remaining frosting covered at room temperature until ready to finish assembly.
  • Remove the cakes from the fridge and freezer. Using the plastic wrap to help, pull the cake dome out of the bowl. Remove the plastic wrap.
  • Fill both holes with the candy. Spread a thin layer of frosting on the top ring of the layer cake. Flip the dome of cake on top. To prevent the candy from falling out of the top, I recommend placing a piece of cardboard over the bottom of the cake dome, flipping it upside-down, using the cardboard to prevent spillage then sliding the cardboard out once the dome is almost touching the base cake.
  • Using the remaining frosting to smooth out and even the entire cake. Place cake in the fridge or freezer to firm while you get the decorations ready.
  • Roll out the black fondant to ¼ inch think, spread the top with sanding sugar then use the rolling pin to press it inches Cut out desired eyes and mouth.
  • Roll the white fondant, using cornstarch to prevent sticking, to ¼ inch thick in a roughly 16-inch circle.
  • Remove the cake from the fridge. Roll the fondant around the rolling pin and place over the cake. Using corn starch on your hands, work the fondant down from the top, letting it drape and form ghost like pleats.
  • Use water to adhere the eyes and mouth. Refrigerate until ready to serve.

Nutrition Facts : Calories 1388.3, Fat 104.1, SaturatedFat 43.7, Cholesterol 232, Sodium 1124, Carbohydrate 109, Fiber 2.2, Sugar 77.9, Protein 10.7

GHOST BARK CAKE



Ghost Bark Cake image

Make this creepy-cute sprinkle cake for a fun Halloween party centerpiece. Ghost candy bark adds an extra-scary dimension.

Provided by Food Network

Categories     dessert

Time 4h

Yield 10 to 12 servings

Number Of Ingredients 27

Flour-based baking spray, for the pans
Two 15.25-ounce boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
Generous pinch of fine-grain sea salt
2 cups full-fat buttermilk
2 cups cold water
6 large eggs
2 teaspoons vanilla extract
Green gel food color
Purple gel food color
2 cups (4 sticks) unsalted butter, softened
8 cups confectioners' sugar
Milk or cream, to thin
2 teaspoons vanilla extract
Green gel food color
Purple gel food color
1 cup black cocoa powder
Black gel food color
2 tablespoons light corn syrup or decorators' glucose syrup
2 tablespoons water
2 cups Halloween-themed sprinkles
12 candy eyeballs
12 ounces purple candy wafers, melted
4 ounces white candy wafers, melted
2 ounces black candy wafers, melted
2 tablespoons Halloween nonpareils

Steps:

  • For the vanilla-buttermilk cake layers: Preheat the oven to 350 degrees F. Coat four 7- or 8-inch round cake pans with flour-based baking spray. Set aside.
  • Whisk together the cake mixes, flour, granulated sugar and salt in a large mixing bowl. In a 4-cup measure, stir together the buttermilk, water, eggs and extract. With a hand mixer running on low speed, gradually pour the liquid ingredients into the dry ingredients. Scrape the bowl down and mix again. Divide the batter evenly between two bowls. Tint one bowl with the green food color and the other with the purple food color. Mix well until no streaks of white cake batter remain.
  • Divide the green cake batter between two of the prepared pans, then divide the purple batter between the other two prepared pans. Fill each pan no more than three-quarters full. Bake for 40 to 45 minutes if using the 7-inch pans, or 30 to 35 minutes for the 8-inch pans. The cakes are done when they spring back in the centers when pressed. Turn the cakes out onto wire racks to cool completely. Level each cake using a serrated knife or cake leveler.
  • For the buttercream: In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners' sugar. Begin on low speed until crumbly, add milk or cream to thin and then increase to high and beat for 3 minutes. Add the vanilla and beat again for another minute.
  • Place 2/3 cup of the buttercream in one bowl, and another 2/3 cup buttercream in a second bowl. Tint one bowl with the green food color. Tint the other bowl with the purple food color. Mix well until the colors are consistent. Transfer each color of buttercream to a separate piping bag fitted with a large closed star decorator tip. Set aside for later use.
  • Add the black cocoa powder to the remaining buttercream. Beat until well blended; add milk or cream if needed to thin. Add black gel food color a little at a time while mixing, until you achieve a deep black hue (about 2 teaspoons).
  • Place a green cake layer on a cake board. Top it with 1/2 cup of the black buttercream and spread to cover. Repeat with a purple layer. Continue until all of the layers are used. Coat the entire cake with a thin coat of the black buttercream. Refrigerate until firm, about 30 minutes.
  • Coat the entire cake a second time with a generous amount of the black buttercream. Smooth the top of the cake and partially smooth the sides using an offset spatula. Drag a cake comb with 1/2-inch teeth around the sides of the cake repeatedly until smooth ridges of buttercream appear. Refrigerate the cake for 1 hour.
  • For the syrup spray and sprinkle décors: In a small kitchen-dedicated spray bottle, combine the syrup and water. Shake well until thoroughly combined. Remove the cake from the refrigerator and spray a fine coat of syrup spray around the sides of the cake. Refrigerate the cake 30 minutes, or until very firm and slightly tacky to the touch.
  • Pour the sprinkles in a large baking pan. Shake to form a single even layer of sprinkles. Remove the cake from the refrigerator. Place a cake board on top of the cake. Hold the cake with each hand on the cake boards and lightly roll the cake in the sprinkles. Repeat this process until all of the ridges are coated with sprinkles. Turn the cake upright and brush away sprinkles in the recesses of the frosting using a kitchen-dedicated art brush. Press eyeball candies randomly onto the frosting ridges.
  • Using the bags of reserved green and purple buttercream, pipe swirls of alternating colors around the top edge of the cake. Immediately add sprinkles to the swirls. Refrigerate the cake while you make the ghost bark.
  • For the ghost bark: Preheat the oven to 200 degrees F.
  • Pour the purple melted candy onto a large parchment-lined baking sheet. Smooth with the back of a spoon. Tap the pan on a work surface to even the candy and remove any spoon trail marks.
  • Transfer the white melted candy to a piping bag with a tiny hole snipped in the end. Pipe large ovals of white candy onto the purple candy while it is still melted. Drag a chopstick through each candy oval to create ghostly trails and arm shapes. If the candy starts to set, place it on the baking sheet in the oven until re-melted, about 2 minutes.
  • Transfer the black melted candy to a piping bag with a tiny hole snipped in the end. Pipe eyes and a mouth on each ghost shape. Sprinkle Halloween nonpareils around each ghost. Refrigerate the bark for 15 minutes, or until the candy is solid.
  • Use a knife to score the bark around the ghost figures and break apart with your hands. Place pieces of the candy bark upright on top of the cake to decorate. Serve slices of the cake with pieces of the ghost bark.

GHOST CAKES



Ghost Cakes image

Provided by Sandra Lee

Categories     dessert

Time 35m

Yield 1 dozen mini cakes

Number Of Ingredients 5

One 16-ounce box angel food cake mix
2 cups powdered sugar
2 tablespoons white chocolate liquor
2 teaspoons vanilla extract
1/4 cup raw sugar, for garnish

Steps:

  • Make the angel food cake batter according to package instructions. Place in the mini Bundt pan and bake according to package instructions.
  • In a medium bowl, whisk together the powdered sugar, liqueur and vanilla until very smooth.
  • Place the angel food cakes on a cooling rack set atop a sheet tray. Using a spoon, pour enough glaze over the top of the cakes to drip partly down the sides. Sprinkle with raw sugar to garnish. Allow the glaze to set about 30 minutes before removing the cakes from the rack to serve.
  • Special equipment: 12 count mini Bundt pan.

GHOST CAKE



Ghost Cake image

For a perfect centerpiece at your next Halloween party, try making this cake. Guests will think it is more cute then scary with its decorative ghost on top!-Doree Tateoka, Salt Lake City, Utah

Provided by Taste of Home

Categories     Desserts

Time 3h30m

Yield 8 servings.

Number Of Ingredients 12

1 package white cake mix (regular size)
2 eggs
1-1/3 cups water
FROSTING:
3-3/4 cups confectioners' sugar
1 tablespoon meringue powder
1 cup shortening
3 tablespoons water
1 teaspoon clear vanilla extract
1 package (24 ounces) plain ready-to-use rolled fondant
Orange, black, red, brown and green paste food coloring
Additional clear vanilla extract

Steps:

  • In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour 2-1/4 cups batter into each of two greased and floured 6-in. round baking pans (discard remaining batter). Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, combine confectioners' sugar and meringue powder. In a large bowl of a heavy-duty stand mixer, combine the shortening, water and vanilla. Beat in sugar mixture (mixture will be stiff)., Using a serrated knife, level tops of cakes. Place one cake layer on a serving plate. Spread with 3/4 cup frosting. Top with remaining cake layer. Spread 1-1/2 cups frosting over top and sides of cake., Cut fondant block in half lengthwise so that one half is slightly larger than the other. Tint the larger half orange; set aside a small amount of orange fondant for pumpkins. Cover fondant with plastic wrap when not in use. On a clean work surface, roll out remaining orange fondant into a 14-in. circle. Slide an icing knife between fondant and work surface to loosen; transfer to cake. Smooth top and sides of cake. Trim any overlapping fondant with a pizza cutter., For ghost: Form a 2-1/4 in. tall cone from white fondant; attach to cake with additional vanilla. Roll a 1/2-in. cube of fondant into a 6-in. circle. Drape over cone. Tint a small amount of fondant black. Form three small dots; attach to face of ghost., For pumpkins, leaves and tendrils: Tint reserved orange fondant a darker shade of orange with red coloring. Using dark orange and/or white fondant, form five pumpkins; add imprint lines with a veining tool or toothpick. For stems, tint a very small amount of white fondant brown. Shape into stems; attach to pumpkins using vanilla. Tint a 1-in. cube of white fondant green. Roll out; cut five leaves with a 1-1/4-in. leaf-shaped cookie cutter. For tendrils, using a pizza cutter cut remaining portion into thin strips. Carefully wrap strips around toothpicks; set aside to dry., To finish cake: Carefully remove tendrils from toothpicks and attach to pumpkins using vanilla. Attach pumpkins and leaves to cake. Using shell pastry tip #18 and remaining frosting, pipe shell border along bottom edge of cake.

Nutrition Facts : Calories 920 calories, Fat 34g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 397mg sodium, Carbohydrate 148g carbohydrate (123g sugars, Fiber 1g fiber), Protein 4g protein.

GHOST "CAKE"



Ghost

Nothing is as it seems on Halloween! This ghostly apparition appears to be a cake. In fact, it's a cleverly disguised arrangement of cupcakes.

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield Makes 24 servings, one cupcake each.

Number Of Ingredients 8

1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar, sifted (4 to 4-1/2 cups)
black decorating gel
5 thin vanilla creme-filled chocolate sandwich cookies, divided

Steps:

  • Prepare cake batter as directed on package. Add dry pudding mix; mix well. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Remove to wire racks; cool completely.
  • Beat cream cheese, butter and vanilla in medium bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating well after each addition.
  • Arrange cupcakes on large serving platter or tray to resemble a ghost as shown in diagram. Spread with frosting. Use decorating gel to outline the mouth on the cupcakes. Finely crush 3 of the cookies; sprinkle inside mouth. Place remaining 2 cookies on cupcakes to resemble eyes. Store in refrigerator.

Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

GHOST CAKE



Ghost cake image

Get seasonal and spooky with this simple but effective ghost cake - the perfect bake for a Halloween party with friends

Provided by Good Food team

Categories     Dessert

Time 1h15m

Number Of Ingredients 13

300ml rapeseed oil plus more for the tins
325g self-raising flour
5 tbsp cocoa powder
2 tsp bicarbonate of soda
300g caster sugar
4 tbsp golden syrup
4 large large eggs , beaten
300ml milk
750g white fondant icing
black food colouring (or black fondant icing)
100g butter , very soft
225g icing sugar , plus more to dust
2 tbsp cocoa powder

Steps:

  • Heat oven to 180C/160C fan/gas 4. Oil and line the base of two 16cm (or smaller) sandwich tins and a 1.2L pudding basin. Mix the self-raising flour, cocoa powder, bicarbonate of soda and sugar in a bowl. Make a well in the centre and beat in the golden syrup, eggs, oil and milk with an electric whisk, until smooth.
  • Pour the mixture into the pudding basin until it is ¾ full, then divide the rest between the two sandwich tins and bake for 25-30 mins until the cakes are risen and firm to the touch. The sponge in the pudding basin may need longer depending on whether the basin is metal or ceramic. Cool for 10 mins before turning out onto a cooling rack and cool completely.
  • Meanwhile, to make the icing beat the butter until it is creamy, beat in the icing sugar a little at a time, beat in the cocoa powder and 2 tbsp water.
  • Cut the pudding basin cake in half horizontally and sandwich it back together with a little icing. Put a round sponge on a cake board or plate, sandwich the next one on top with a little icing. Sandwich the pudding basin cake onto the top of the round cake. If the bottom cake sticks out beyond the bottom of the pudding basin cake then trim the top edge of the lower cake at an angle to make the sides flatter. Ice the outside of the cake with a thin layer of chocolate icing, using it all up.
  • Roll the fondant out on a surface dusted with icing sugar to make a sheet shape that is big enough to cover the whole cake. Drape it carefully over the iced cake and press it on around the top to make your ghost, with ruffles around the edges, cutting off the excess round the base. Colour some of the excess icing black by kneading in the food colouring, or use the black fondant icing. Roll it out to a few mm thick. Cut out eyes and a mouth and stick them on.

Nutrition Facts : Calories 874 calories, Fat 37 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 125 grams carbohydrates, Sugar 103 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.07 milligram of sodium

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From mommyhatescooking.com


GHOST CHOCOLATE LAYERED CAKE - SEASON OF BAKING
2019-11-07 This will help your cake bake more evenly and have a flat surface. Mix together the flour, salt, baking soda, cocoa powder, and espresso powder in a small bowl. Place the …
From seasonofbaking.com


15 HALLOWEEN CAKES THAT ARE SO EASY, IT’S SCARY! | WILTON
2021-10-18 Make Cake. 2. Halloween Monster Cake. The best scary Halloween cakes also have a serious cute factor! This Halloween Monster Cake is made using the grass piping tip …
From blog.wilton.com


REESE'S CANDY-FILLED CAKE - INTENSIVE CAKE UNIT
2021-07-25 Preheat an oven to 350 degrees F (180C) or 320 FC (160C) for a convection oven. Grease 3 8-inch cake pans with baker's floured spray and/or line pans with parchment paper . …
From intensivecakeunit.com


CANDY FILLED CAKE RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Bisquick Refried Bean Taco Bake Quick Desserts No Bake Quick Canned Chicken Quesadillas
From recipeschoice.com


EASY HALLOWEEN GHOST COOKIE CAKE - DESIGN EAT REPEAT
2018-10-13 Step 2: Cut Out Ghost. After cutting the ghost shape from the printable template, lay it on top of the dough and then use a sharp knife to trim around the edges. You want a …
From designeatrepeat.com


MY OWN SWEET GHOST CAKE - MY OWN SWEET THYME
2010-10-15 To make this ghost cake I also baked a smaller dome shaped cake in a glass prep bowl to stack on top. To bake the base of specialty shaped cakes I often use the recipe for a …
From myownsweetthyme.com


HALLOWEEN CAKES: 3 WAYS TO TURN DEVIL'S FOOD CAKE INTO DEVILISH TREATS
2015-10-30 Melissa Knific shows Al Roker how to make killer Frankenstein, candy corn and ghosts cakes from devil's food cake mix for Halloween. Oct. 30, 2015, 1:45 PM UTC / …
From today.com


73 BEST GHOST CAKE IDEAS | GHOST CAKE, HALLOWEEN TREATS
Mar 12, 2016 - Explore Keri Gregory's board "ghost cake" on Pinterest. See more ideas about ghost cake, halloween treats, cupcake cakes.
From pinterest.com


23 SPOOKY HALLOWEEN CAKES TO BAKE IN OCTOBER - LET'S EAT CAKE
2021-10-29 4. Spiderweb Cake. There is probably nothing creepier than walking into a spiderweb. Liv for Cake’s recipe calls for an intricate spiderweb design made from icing and …
From letseatcake.com


GHOST CAKE – WITH SPRINKLES ON TOP
3. Wait about 15 minutes for the ganache to settle, then pipe the marshmallow ghosts. I used a pastry bag fitted with a large round tip. Pipe the frosting onto the cake into the shape of …
From withsprinklesontop.net


EASY GHOST CAKE - BELLY FULL
2015-10-01 Preheat oven to 350 degrees F. Cut parchment paper to fit the bottom of two 8-inch round baking pans. Coat with nonstick cooking spray. In a large bowl, combine the cake mix, …
From bellyfull.net


CANDY FILLED CAKE - THERESCIPES.INFO
How To Make a Rainbow Layer Cake with a Candy Surprise Inside - Kitchn great www.thekitchn.com. Oct 7, 2020Peel away and discard the parchment paper. Frost the green …
From therecipes.info


HALLOWEEN TRICK OR TREAT GHOST CAKE - CUTEFETTI
2019-09-30 Instructions. Place the two cakes together to form a tall rectangle. Draw two small ovals with black icing to make the eyes on the bottom cake. Place two of the small candy …
From cutefetti.com


GHOST SWOOP HALLOWEEN CAKE - BAKING WITH BLONDIE
Here’s how to do it: Crumb coat your cake, freeze for 5 minutes. Add on a thick final layer of buttercream around the entire cake. Using your stripe cake comb, scrape around the entire …
From bakingwithblondie.com


DELISH GHOST CAKE - THERESCIPES.INFO
Candy Filled Ghost Cake Recipes trend recipes.servegame.org. Divide batter among cake pans, place in oven and bake until a cake tester comes out clean, about 30 to 40 minutes. Let …
From therecipes.info


SPOOKY HALLOWEEN GHOST CAKE | BAKING RECIPES | BETTY CROCKER AU
Place in the fridge to chill for 30 minutes. Place the chocolate in a heatproof bowl. Heat the cream in a small pan until just boiling. Remove from the heat and pour over the chocolate. Let the …
From bettycrocker.com.au


BOO-TIFUL GHOST CAKE - LEMON SUGAR
To assemble cake, place one of the cooled layers on to your serving plate. Spoon a generous amount of frosting over the top of the first layer (about ½ cup of frosting). Use an offset spatula …
From lemon-sugar.com


19 HALLOWEEN CAKES THAT ARE FRIGHTFULLY DELICIOUS - SOUTHERN LIVING
Recipe: Reese's Cake. Fans of Reese's Peanut Butter Cups will go crazy for this dark chocolate bundt cake filled with creamy peanut butter frosting and topped with two glazes: chocolate …
From southernliving.com


RAINBOW CANDY SURPRISE CAKE | TASTEMADE
This coconut rainbow cake is low key filled with surprise candy - kind of like an edible piñata. Food Travel Home & Design Experiences Makers Live TV. Be a Maker Log In Sign Up. …
From tastemade.com


BIRTHDAY CAKE FILLED WITH CANDY - THERESCIPES.INFO
How To Make A Candy Filled Cake: a Step by Step Tutorial ... new carlyahill.com. INGREDIENTS FOR YOUR CANDY FILLED CAKE: - 2 boxes of boxed cake mix (flavor of …
From therecipes.info


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