Ghostly Boo Day Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BOO! BAKE A SPOOKY GHOST CAKE FOR HALLOWEEN



Boo! Bake a Spooky Ghost Cake for Halloween image

Prepare ingredients Preheat oven to 350°F. Grease and flour 4-cup and 2-cup glass measuring cups. Prepare cake mix according to directions, but use buttermilk

Provided by Karen Tack and Alan Richardson

Time 1h

Yield 16

Number Of Ingredients 8

1 box yellow cake mix
1 cup buttermilk
2 large marshmallows
1 (16-oz) can plus 1 cup vanilla frosting
1 large plain breadstick, or pretzel stick
18 white vanilla chews or taffy pieces
3 chocolate chews (such as Tootsie Rolls)
1½ cups coarse sugar

Steps:

  • Prepare ingredients Preheat oven to 350°F. Grease and flour 4-cup and 2-cup glass measuring cups. Prepare cake mix according to directions, but use buttermilk instead of water. Pour 2 cups batter into prepared 2-cup measuring cup. Pour remaining batter into 4-cup measuring cup. Bake until toothpicks inserted in center of cakes come out clean, about 45 minutes for smaller and 50 minutes for larger. Transfer to a rack and cool 10 minutes. Turn cakes out of cups and cool completely. Meanwhile, cut 1 marshmallow in half diagonally (you'll use only one half). Cut bread stick in half crosswise. Microwave 4 unwrapped vanilla chews until slightly softened, no more than 3 seconds. Press and knead chews together and roll out between 2 sheets parchment to a 3-by-2-inch triangle. Repeat process with 4 more chews. Soften remaining 10 chews the same way and roll out between parchment to a 5-inch equilateral triangle. Soften chocolate chews in microwave and roll out between parchment to ¹⁄8-inch thickness. Cut out 2 rounds for eyes and an amoeba shape for mouth. Trim bottoms of cakes with a serrated knife to make level. Put larger cake, trimmed side down, on a small cardboard circle. Spread some vanilla frosting on top. Put smaller cake on top of frosting, trimmed side down. Form ghost as shown below. Put decorating sugar in a very large bowl. Spread most of remaining frosting all over cake, including chew triangles. Press sugar over cake to coat completely. Put cake on a serving platter. Attach chocolate chew eyes and mouth with dabs of frosting. To slice and arrange cake (Also see illustration link in Cooks Note) Using frosting, stick 1 whole marshmallow, on its side, to top of cake. Stick halved marshmallow, cut edge up, on top. Insert bread sticks, cut side first, in either side of cake. Freeze cake until firm, at least 1 hour. Spread some frosting along base of cake. Press one edge of large vanilla chew triangle into base of cake, allowing a tip to trail behind. Drape 2 smaller triangles over bread sticks.

Nutrition Facts :

GHOSTLY CUPCAKES



Ghostly Cupcakes image

Spook your guests with these "boo-tiful" cupcakes topped with chocolate ghosts. For the design, you simply glaze plain cupcakes with melted dark and white chocolate. You can use the cake recipe here, or try the technique on your favorite red velvet, peanut butter or chocolate cupcakes instead.

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 11

1 1/2 cups all-purpose flour (see Cook's Note)
1 1/4 teaspoons baking powder
1/4 teaspoon fine salt
1 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2/3 cup whole milk, at room temperature
1 cup dark chocolate chips
3/4 cup white chocolate chips
5 1/2 teaspoons refined coconut oil or vegetable shortening

Steps:

  • Preheat the oven to 350 degrees F.
  • Line a 12-cup muffin pan with paper liners. Whisk together the flour, baking powder and salt in a bowl. Beat the butter and sugar in a bowl with an electric mixer on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium-low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.
  • Divide the batter among the muffin cups, filling each three-quarters full. Bake, rotating the pan halfway through, until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely. Using a serrated knife, trim off the tops of the cupcakes so that they are flat.
  • Place the dark chocolate and white chocolate chips in two separate bowls. Add 4 teaspoons coconut oil to the dark chocolate and the remaining 1 1/2 teaspoons coconut oil to the white chocolate. Melt each bowl of chocolate in the microwave at medium power, stirring every 30 seconds, until just liquid and smooth.
  • Working with one cupcake a time, spoon 1 heaping tablespoon of the dark chocolate on top, spreading it evenly over the top with the back of the spoon. While the dark chocolate is still liquid, spoon 1 teaspoon of the white chocolate in the center of the cupcake. Drag a toothpick or skewer through the center of the white chocolate outward to form a "tail." Repeat with the remaining cupcakes.
  • Rewarm the dark chocolate until liquid again, if necessary. Scrape the chocolate into a resealable plastic bag, snip off one corner and pipe small dots of dark chocolate on the white chocolate ghosts to form 2 eyes. Pipe a third dot twice as big to form a mouth. Let the chocolate set for 10 minutes before serving.

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.

HALLOWEEN GHOST PANCAKES



Halloween Ghost Pancakes image

Begin the day with a "Boo!" Ghostly pancakes with orange-flavored syrup are frightfully fun for breakfast.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 8

Number Of Ingredients 7

1 container (6 oz) Yoplait® Original yogurt orange crème
1/4 cup maple-flavored syrup
2 cups all-purpose baking mix
1 1/4 cups milk
1 egg
1 teaspoon unsweetened baking cocoa
1 teaspoon sugar

Steps:

  • In small bowl, mix yogurt and maple syrup until well blended. Set aside.
  • In medium bowl, mix baking mix, milk and egg until well blended. In small bowl, mix 2 tablespoons of the batter, the cocoa and sugar until well blended.
  • Heat large nonstick electric griddle or 12-inch nonstick skillet to 375°F. Oil hot griddle.
  • For each pancake, drop three 1/4 to 1/2-inch drops of dark batter about 1 to 1 1/2 inches apart forming eyes and mouth of ghost. Cook about 30 seconds. Immediately pour 1/4 cup regular batter; start the pour to cover the "eyes and mouth" and continue the pour downward to form an irregular ghostly shape. Cook 1 to 2 minutes or until pancake is puffed and dry around edges. Turn pancake; cook about 1 minute longer or until other side is golden brown. Serve with syrup mixture.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 1 g

SPOOKY HALLOWEEN GHOST CAKE



Spooky Halloween Ghost Cake image

This cake would be perfect for any Halloween party. I love cakes made out of cupcakes, because they are easy to distribute. From Kraft Foods.

Provided by Loves2Teach

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

1 (18 ounce) box yellow cake mix (1 pkg. 2-layer size)
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
3 1/2 ounces instant vanilla flavor pudding and pie filling
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla
1 (16 ounce) package powdered sugar, sifted (4 to 4-1/2 cups)
black decorating gel
5 Oreo cookies, divided

Steps:

  • PREPARE cake batter as directed on package. Add dry pudding mix; mix well. Spoon evenly into 12 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 (http://www.kraftfoods.com/pdf/GhostCupcake.pdf). 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.
  • To make a bigger ghost, double the amount of cupcakes you make.
  • Store in refrigerator.

Nutrition Facts : Calories 554.1, Fat 23.5, SaturatedFat 8.8, Cholesterol 84.7, Sodium 520.3, Carbohydrate 82.2, Fiber 0.6, Sugar 65, Protein 5.1

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.

"BOO" BERRY GHOSTS



Ghoulish treats cause quite a fright, but these strawberry cakes are so yummy they won't haunt you for long! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 1 dozen.

Number Of Ingredients 12

12 egg whites
1-1/4 cups confectioners' sugar
1 cup all-purpose flour
1-1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup sugar
1/2 cup strawberry preserves
DECORATING:
1 can (16 ounces) vanilla frosting
24 miniature semisweet chocolate chips
12 brown M&M's minis

Steps:

  • Line two ungreased 18x13-in. baking pans with parchment paper. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift confectioners' sugar and flour together three times; set aside., Preheat oven to 350°. Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/4 cup at a time., Gently spoon into prepared pans. Cut through batter with a knife to remove air pockets. Bake 25-35 minutes or until golden brown on top. Cool completely, about 1 hour., Cut with a 4-in. ghost-shaped cookie cutter. Spread half of the cakes with preserves; top with remaining cakes. Place on wire racks over waxed paper., Transfer frosting to a microwave-safe bowl. Microwave on high 20-30 seconds or until melted; stir until smooth. Spoon over cakes. Add chocolate chips for eyes and M&M's for mouths. Let stand until set.

Nutrition Facts :

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

PEEK-A-BOO GHOST 'BOXED' POUND CAKE RECIPE BY TASTY



Peek-a-boo Ghost 'Boxed' Pound Cake Recipe by Tasty image

Here's what you need: vanilla pound cake, pound cake mix, cocoa powder, butter, chocolate, milk, eggs

Provided by Rie McClenny

Categories     Desserts

Yield 8 servings

Number Of Ingredients 7

1 vanilla pound cake
1 box pound cake mix
1 tablespoon cocoa powder
½ stick butter
3 oz chocolate, melted
⅔ cup milk
2 eggs

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Line a 8x4-inch (20x10 cm) loaf pan with parchment paper and generously grease the pan.
  • Slice the vanilla pound cake as the same thickness as a ghost shaped cookie cutter. Cut out the cake with using a ghost-shaped cookie cutter. Set aside.
  • In a medium bowl, combine pound cake mix, cocoa powder, butter, melted chocolate, milk, and eggs. Mix until well combined.
  • In the lined and greased loaf pan, add ⅓ of the batter. Line the cut out ghost-shaped pound cake in the middle of the pan.
  • Pour rest of the batter over the ghost-shaped cake.
  • Smooth the top and bake for 35-40 minutes, or until inserted toothpick comes out clean. Cool completely on cooling rack
  • Enjoy!

Nutrition Facts : Calories 407 calories, Carbohydrate 69 grams, Fat 12 grams, Fiber 1 gram, Protein 6 grams, Sugar 40 grams

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

More about "ghostly boo day cake recipes"

BOO-TIFUL GHOST CAKE - EVERYDAY ANNIE
2010-10-25 October 25, 2010 at 4:13 pm. These ghosts are as precious as ghosts could possibly be. AMAZING job on this cake, Annie! You really are quite the talent in the kitchen! Jenn says: October 25, 2010 at 4:17 pm. That cake is so adorable! Bridget says: October 25, …
From everydayannie.com
Estimated Reading Time 6 mins
See details


GHOST IN THE GRAVEYARD HALLOWEEN CAKE - THE ROAD TO HONEY
2018-10-15 This Graveyard Halloween Cake would also be a perfect rainy day activity for the kids, a pre or post pumpkin carving activity or even a great excuse to have family & friends over for a little wine & crafting session. I even like the idea of having a little party, slicing the cake into sections & seeing who can craft the spookiest graveyard.
From theroadtohoney.com
See details


BOO! GHOSTLY RED VELVET TUXEDO CAKE. MUSIC FROM WARM GHOST.
2012-10-28 4. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until a cake tester comes out clean. Let cool on a cooling rack for 10 minutes. Invert the cakes from the pans and cool completely. 5. Frost the cake layers with the marshmallow icing. 6. Drizzle chocolate ganache over the top of the cake and allow to drip down the sides ...
From isinginthekitchen.com
See details


PEEK-A-BOO ST. PATRICK'S DAY CAKE - MOM LOVES BAKING
2016-03-10 Grease and line a 10"x5" loaf pan with parchment paper. Pour a little bit of batter in bottom of pan. Line up cookies, standing up straight and side by side on top of batter. Pour remaining batter over cookies. Bake at 350°F. for 45 minutes or until a toothpick inserted in the middle comes out clean. Let cool.
From momlovesbaking.com
See details


BEST GHOSTLY CUPCAKES RECIPES | HALLOWEEN | FOOD NETWORK CANADA
2017-09-26 Line a 12-cup muffin pan with paper liners. Whisk together the flour, baking powder and salt in a bowl. Beat the butter and sugar in a bowl with an electric mixer on medium-high speed until fluffy, about 4 minutes.
From foodnetwork.ca
See details


EXTRA SCARY HALLOWEEN GHOST CAKE RECIPE - MY GREEK DISH
Preheat your oven to 110C (90C for fan). Using a hand mixer whisk the 5 egg whites in a clean bowl until they stiffen up and peaks form. Blend in the sugar a teaspoon at a time and carry on whisking until the mixture is thick and relatively solid. Cover a baking tray with baking sheet (grease proof paper).
From mygreekdish.com
See details


BOO GHOST ARCHIVES - FIND YOUR CAKE INSPIRATION
Black Cat | Boo Ghost | Drip Cakes | Frankenstein | Ghost | Halloween | Halloween Birthday Cakes | Halloween Pumpkins | Haunted House | Monster | More Cakes | Mummy | Poison Apple | Spiders | Trick and Trick. 15 Simple Halloween Cake Ideas That You Can Do . Hi! Welcome to the Find Your Cake Inspiration blog! Make yourself at home and browse through the amazing …
From findyourcakeinspiration.com
See details


25 AMAZING AND EERIE HALLOWEEN CAKE IDEAS | WILTON
2021-09-20 1. Evil Eyes Halloween Cake. Get in on the fun with this trendy fault line cake that features an amazing optical illusion. Combine creepy candy eyeballs, midnight black jimmies and blood-red decorating gel for an unforgettable Halloween dessert! Make Cake. 2. Monster Eyeball Cake. This one’s got its eyes on you.
From blog.wilton.com
See details


BOO-TIFUL GHOST CAKE - LEMON SUGAR
Preheat oven to 350 degrees (F). Prepare two round, 8-inch baking pans by coating them with cooking spray and a parchment round. (Cut a 8 inch round circle of parchment, place in bottom of pan sprayed with cooking spray.)
From lemon-sugar.com
See details


BOO! - BAKERELLA
2012-10-01 Cut about a 1/3 of the candy off using kitchen scissors. And then attach the cut end of the candy to the shaped cake with melted white candy coating. If there is excess (see bottom right) use your finger to spread it in a thin layer on the surface of the cake.
From bakerella.com
See details


21 RECIPES FOR A GHOST HALLOWEEN PARTY | TASTE OF HOME
2018-08-23 21 Recipes for a Ghost Halloween Party Julie Meyers Updated: Feb. 25, 2022. Treat your guests to a ghost-filled Halloween party with spooky sweets and ghoulishly-good eats. 1 / 21. Ghostly Hot Cocoa Chocolate pudding mix is the convenient start to this clever cocoa mix. Kids of all ages get a kick out of the marshmallow ghost floating on top. —Ruby Gibson, …
From tasteofhome.com
See details


BOO-NILLA GHOST MILKSHAKES {EASY + FUN!} | LIL' LUNA
2021-09-23 Instructions. In a blender, combine the ice cream, milk and vanilla extract. Blend until smooth. In a medium size mixing bowl with a hand mixer or in the bowl of a stand mixer, beat the heavy cream, powdered sugar and vanilla extract until stiff peaks form. Divide the milkshake between the glasses.
From lilluna.com
See details


BOO! THIS GHOST CAKE IS A HALLOWEEN PARTY MUST-HAVE! - TODAY
2015-10-30 Prepare cake mix according to package instructions for two 8-inch cakes, substituting buttermilk for water and using vegetable oil and eggs. Pour into pans and bake at 350 degrees for 34 to 38 ...
From today.com
See details


GHOST CAKE | BETTER HOMES & GARDENS
In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined.
From bhg.com
See details


25 HALLOWEEN CAKES THAT ARE SPOOKY FUN - COOKING CHEW
2021-08-17 2. Spooky Vampire Bat Cake. Typically, folks gather round a birthday cake to sing and watch the candles get blown out. This choice of scary Halloween cakes is another cake folks will want to gather around. It certainly deserves to be watched as it is cut because there is a spooky surprise in the middle.
From cookingchew.com
See details


GHOSTLY GRAVEYARD CAKES | CLUB HOUSE CA
Preparation. 1 Tint frosting green with 3 drops each blue and yellow Neon food color. Set aside. Place coconut in resealable plastic bag. Add 6 drops each blue and yellow Neon food color; shake until coconut is evenly tinted.
From clubhouse.ca
See details


DIY GHOST EMOJI CAKE - BOO! — ICING INSIGHT
2018-10-24 Bake the sphere pan for 45-50 minutes and the 7-inch pans for 25-30 minutes in the preheated oven. When a skewer comes out clean, remove them from the oven and leave to cool in the pans for 5-10 minutes before turning out onto a …
From icinginsight.com
See details


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 cake, creating clean grooves all around. I do this at a 45 degree angle, and make sure that each stripe is …
From bakingwithblondie.com
See details


HOLY GHOST SOUL CAKES FOR ALL SOULS’ DAY - CATHOLIC ICING
2020-09-30 Preheat your oven to 225 degrees. Prepare a baking sheet by lining it with parchment paper. In a large bowl, beat the egg whites on high with hand mixer or stand mixer with the whisk attachment until they become frothy. Add cream of tartar and beat on medium speed until soft peaks begin to form.
From catholicicing.com
See details


BOO-TIFUL HALLOWEEN CAKE - I AM BAKER
2018-10-01 Heat oven to 350°F. Prepare three 8-inch round baking pans by spraying with baking and lining with parchment or spreading GOOP and lining with parchment. In a 2 cup measuring cup (or medium bowl) pour buttermilk. Add the vanilla, vinegar, and red food color to buttermilk and whisk to fully combine. Set aside.
From iambaker.net
See details


GHOSTLY GRAVEYARD CAKES | MCCORMICK
1 Tint frosting green with 3 drops each blue and yellow Neon food color. Set aside. Place coconut in resealable plastic bag. Add 6 drops each blue and yellow Neon food color; shake until coconut is evenly tinted. 2 Frost cakes with green frosting. Sprinkle with green coconut for grass. 3 For the "tombstones", place chocolate frosting in small ...
From mccormick.com
See details


THE GHOSTLY GALLEON CAKE RECIPE | FOOD TO LOVE
3 x 340g (11-ounce) packaged buttercake mix; 8 wooden skewers; 9 x 25g (¾-ounce) curly wurly bars; 24 crazy bananas; 12 white life savers; 15 gram (½-ounce) milk chocolate block
From foodtolove.co.nz
See details


73 BEST GHOST CAKE IDEAS | GHOST CAKE, HALLOWEEN TREATS ... - PINTEREST
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
See details


BOO! GHOSTLY MERINGUE CUPCAKES - LADYLAND
7. Bake for about 20 minutes or until a skewer comes out clean and the cake is springy to the touch. For the Swiss meringue: 300g caster sugar. 5 large egg whites. 1 tbsp golden syrup. 2 tsp vanilla extract. Chocolate chips and chocolate buttons for decorating. 1. Whisk together the sugar, egg whites and golden syrup in a heatproof bowl set ...
From thisisladyland.com
See details


HAPPY BOO DAY CAKE TOPPER | ETSY
Check out our happy boo day cake topper selection for the very best in unique or custom, handmade pieces from our shops.
From etsy.com
See details


BEST GHOST CAKE RECIPE - HOW TO MAKE A GHOST CAKE - DELISH
2020-08-31 Make cake: Preheat oven to 350°. Line two 8” cake pans with parchment and grease with cooking spray. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt. In another large ...
From delish.com
See details


MERINGUE GHOSTS HALLOWEEN CAKE - MOM LOVES BAKING
Bake in 200°F oven for 1 hour. Turn oven off and let dry in oven with door shut for another 1-2 hours. To decorate ghost faces, color the remaining with black food coloring gel. Place in small pastry bag, cut a tiny corner and pipe the faces onto the meringue ghosts. Let set while you make the cake and frosting.
From momlovesbaking.com
See details


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 thin, straight-edged knife for the cleanest cut (not a serrated). Step 3: Bake Once cut, carefully transfer the parchment (with the cut ghost) to a baking pan. Bake ...
From designeatrepeat.com
See details


280 BOO DAY CAKES IDEAS | HALLOWEEN CAKES, CUPCAKE CAKES, CAKE
Nov 13, 2021 - Explore Diane Rosenberger's board "Boo Day Cakes", followed by 646 people on Pinterest. See more ideas about halloween cakes, cupcake cakes, cake.
From pinterest.com
See details


HOW TO MAKE A CANDY-FILLED GHOST CAKE FOR HALLOWEEN - FOOD.COM
1 Make the Cakes. 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.
From food.com
See details


GHOST CAKE – WITH SPRINKLES ON TOP
Halloween is more of a baking holiday for me than anything else :) Speaking of which, hope you enjoy this BOO CAKE! Ghost Cake Recipe source: I Am Baker Print Recipe. For the Cake: I made a two-layer cake from a box mix. Feel free to make something homemade if you’d like! For the Frosting: I frosted my cake using my go-to buttercream recipe. 1 stick salted butter – room …
From withsprinklesontop.net
See details


GHOST GOO HALLOWEEN CUPCAKES RECIPE - HOME. MADE. INTEREST.
2021-10-20 Follow these simple steps to make an awesome Halloween treat! Step 1 – Get the oven ready. Preheat oven to 350 degrees F. Step 2 – Make the batter. In a large mixing bowl combine boxed cake mix, chocolate pudding mix, sour cream, vegetable oil, and eggs. Prepare a muffin pan by inserting a cupcake liner in each cup.
From homemadeinterest.com
See details


GHOSTLY 'BOO-DAY' CAKE RECIPE: HOW TO MAKE IT | TASTE OF …
The delicious birthday dessert starts with a homemade chocolate cake kids find hard to resist. For a festive finish, CT's cooks prepared speedy frosting and spread on a ghoulish design with a "Happy Boo-Day" sign.
From stage.tasteofhome.com
See details


Related Search