GHOST CAKE
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
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.
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fasil nguse
[email protected]This cake was delicious! It was moist and fluffy, and the frosting was perfect. I will definitely be making this again!
Zain Rizvi
[email protected]This cake was a bit too sweet for my taste, but it was still good. The frosting was really good, and the cake itself was moist and fluffy. I'd make it again, but I'd use less sugar next time.
Daniel Florentino
[email protected]I'm not a huge fan of cake, but this one was really good. It was light and fluffy, and the frosting was delicious. I'd definitely make it again.
Numan Miah
[email protected]This cake was amazing! It was so moist and fluffy, and the frosting was the perfect amount of sweetness. I will definitely be making this again.
Md Ruman
[email protected]This cake was okay, but nothing special. It was a little bit dry and the frosting was a bit too sweet. I probably wouldn't make it again.
Ranky akapella
[email protected]I love this cake! It's so easy to make and it always turns out perfect. I've made it for birthdays, parties, and even just for a snack. It's always a crowd-pleaser.
Mohan Yadab
[email protected]This cake was a bit of a let down. It wasn't as moist as I expected and the frosting was too sweet. I probably won't be making it again.
lll ttt
[email protected]I've made this cake several times now and it's always a hit. It's so moist and fluffy, and the frosting is to die for. I highly recommend it!
Brigitte Persens
[email protected]This cake was perfect for my Halloween party! It was spooky and fun, and everyone loved it. I'll definitely be making it again next year.
matshepo mphehlo
[email protected]Overall, I thought this cake was pretty good. It was easy to make and the flavor was nice. I would have liked the frosting to be a little bit thicker, but that's just personal preference. I'd definitely make this cake again.
Gabriel Ives
[email protected]This cake was a complete disaster! It didn't rise properly and the frosting was too runny. I ended up throwing the whole thing away. What a waste of ingredients.
Yar Mohmmed
[email protected]I'm not sure what went wrong, but my cake turned out really dense and heavy. It was also a little bit too sweet for my taste. I don't think I'll be making this recipe again.
Crystal Vargas
[email protected]This cake was just okay. It wasn't bad, but it wasn't anything special either. I probably wouldn't make it again.
Bbosa Samuel
[email protected]I love the idea of this cake, but I found that mine turned out a little bit dry. I think I might have overmixed the batter. Next time I'll be sure to mix it less and see if that helps.
saroj kumar
[email protected]This cake was a little bit more work than I expected, but it was totally worth it. The end result was a beautiful and delicious cake that was perfect for my Halloween party. Everyone raved about it!
kyra bug
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The cake was incredibly moist and flavorful, and the frosting was to die for. My friends and family loved it!
Tavion Shaw
[email protected]This ghostly cake was a hit at my Halloween party! It was super easy to make and turned out so moist and fluffy. The cream cheese frosting was the perfect finishing touch. Will definitely make this again next year!