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Get seasonal and spooky with this simple but effective ghost cake – the perfect bake for a Halloween party with friends 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.
Get seasonal and spooky with this simple but effective ghost cake – the perfect bake for a Halloween party with friends 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.
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.
This easy ghost cake is so cute and the ghost meringues are make for the sweetest topping. The meringues are piped and then baked at a low temperature until hardened and set just like a meringue cookie. Use melted chocolate or dye a little buttercream black to make spooky ghost faces!
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