Spooky Halloween Ghost Cake Recipes
SPOOKY GHOST CUPCAKES
So easy, but so fun to make these eyeball-covered cupcakes that are sure to bring a smile! Get all you need to create these cupcakes in the baking aisle.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool completely, about 30 minutes.
- Frost cupcakes a few at a time using 1 container frosting. Immediately sprinkle cupcakes with decors.
- Place contents of second container of frosting in quart-size resealable plastic freezer bag. Cut small tip from corner of bag. Squeeze frosting onto cupcakes in mound shapes of various sizes.
- Decorate as desired using candy eyeballs on frosting mounds.
Nutrition Facts : Calories 280, Carbohydrate 44 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 250 mg, Sugar 28 g, TransFat 0 g
SPOOKY HALLOWEEN GHOST CAKE
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
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
HALLOWEEN GHOSTS
Made with melted marshmallows, these spooky little Halloween ghost cakes are both chewy and crisp
Provided by Good Food team
Categories Treat
Time 1h
Yield Makes 18
Number Of Ingredients 6
Steps:
- Butter, then line a 30 x 20cm Swiss roll tin with baking parchment. Melt the butter in a large non-stick saucepan. Tip in the marshmallows, then melt very gently for about 10 mins, stirring regularly to make sure they don't stick.
- Once smooth, stir in the cereal until all of the grains are coated. Spoon the mix into the tin, then press down to make it flat and smooth. Chill until cool and set. Can be made up to 2 days ahead.
- Make the ghost shapes two ways. Cut the cake into rectangles, then use a sharp knife to round off the tops and zig-zag the bottoms. Or, to make flying ghosts, stamp out circles about 9cm across and use a sharp knife to divide into teardrop-shaped ghosts. Cut pieces of leftover cake to make arms, if you like.
- Carefully push a lolly stick into the bottom of each ghost. Put onto a cooling rack. If you've made arms, stick them on using a little white chocolate, then spoon over more chocolate and paint it over and down the sides of the ghosts with a pastry brush. Leave to set. Pipe on eyes with the plain chocolate or icing.
Nutrition Facts : Calories 233 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 22 grams sugar, Protein 3 grams protein, Sodium 0.24 milligram of sodium
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