Ghost Cake

Name: Ghost Cake
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 450 grams confectioners sugar; 2 eggs; 1 Tbsp meringue powder; 8 servings Orange, black, red, brown and green paste food coloring; 680 grams package plain ready-to-use rolled fondant; 205 grams shortening; 1 teaspoon clear vanilla extract; 8 servings Additional clear vanilla extract; 3 Tbsps water; 1 package white cake mix (regular size)

You can never have too many dessert recipes, so give Ghost Cake a try. This recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 1029 calories, 15g of protein, and 35g of fat. This recipe serves 8. A mixture of cake mix, ready-to-use rolled fondant, orange, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your Halloween event. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes approximately 3 hours and 30 minutes.

Instructions

In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Ingredients you will need

Cake Mix

Water

Egg

Equipment you will use

Bowl

Pour 2-1/4 cups batter into each of two greased and floured 6-in. round baking pans (discard remaining batter).

Equipment you will use

Baking Pan

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Equipment you will use

Toothpicks

Oven

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).

Ingredients you will need

Powdered Sugar

Shortening

Frosting

Vanilla

Sugar

Water

Equipment you will use

Stand Mixer

Bowl

Using a serrated knife, level tops of cakes.

Equipment you will use

Serrated Knife

Place one cake layer on a serving plate.

Spread with 3/4 cup frosting. Top with remaining cake layer.

Ingredients you will need

Frosting

Spread

Spread 1-1/2 cups frosting over top and sides of cake.

Ingredients you will need

Frosting

Spread

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.

Ingredients you will need

Pumpkin

Icing

Orange

Roll

Wrap

Equipment you will use

Pizza Cutter

Plastic Wrap

Knife

For ghost: Form a 2-1/4 in. tall cone from white fondant; attach to cake with additional vanilla.

Ingredients you will need

Fondant Icing

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.

Ingredients you will need

Fondant Icing

Roll

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.

Ingredients you will need

Pumpkin

Fondant Icing

Vanilla

Orange

Equipment you will use

Toothpicks

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.

Ingredients you will need

Roll

Wrap

Equipment you will use

Cookie Cutter

Pizza Cutter

Toothpicks

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.

Ingredients you will need

Frosting

Pumpkin

Vanilla

Equipment you will use

Toothpicks

Equipment

Ingredients

Servings:

450grams

confectioners' sugar 2

eggs 1Tbsp

meringue powder 8servings

Orange, black, red, brown and green paste food coloring 680grams

package plain ready-to-use rolled fondant 205grams

shortening 1teaspoon

clear vanilla extract 8servings

Additional clear vanilla extract 3Tbsps

water 1package

white cake mix (regular size)

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try Barefoot Bubbly Extra Dry. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 15 dollars per bottle.

Barefoot Bubbly Extra Dry

Barefoot Bubbly Extra Dry Champagne offers aromas of ripe apple complemented by hints of citrus. Toasty flavors complement the creamy, lingering finish. Best served chilled (36-40 °F), this bubbly is perfectly balanced with multiple layers of fruit to delight the palate.