Boo Bake A Spooky Ghost Cake For Halloween Food

BOO! BAKE A SPOOKY GHOST CAKE FOR HALLOWEEN

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.

SPOOKY HALLOWEEN GHOST CAKE

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.

EASY GHOST CAKE

Steps:

• For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly coat one 9-inch round cake pan and one 9-inch square cake pan with nonstick cooking spray. Line the bottom of each with parchment paper; lightly coat the paper with nonstick spray.
• Whisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
• For the frosting: Meanwhile, beat the butter in a stand mixer on medium-high speed until very creamy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Mix the milk, vanilla and salt in a liquid measuring cup, then add it to the butter. Mix slowly on low speed until combined. Increase the speed to medium and beat until very smooth. Add half of the confectioners' sugar and beat on low speed until just combined. Scrape the bowl again with a rubber spatula. Add the remaining confectioners' sugar and beat on low speed until combined and smooth, 2 to 3 minutes. Scrape down the sides of the bowl, then mix on medium-low speed until fluffy and well combined, about 5 minutes. Transfer 1/2 cup of the frosting to a small bowl and mix in black gel food coloring until very pigmented. Set both bowls of frosting aside at room temperature until ready to assemble the cake.
• For assembling: Once the cakes have cooled completely, place the square cake, domed-side down, in the center of a large cutting board or platter (this will be the body of the ghost). Place the round cake domed-side down and cut in half with a sharp knife into 2 half-moons. Place one half-moon above the square cake with the cut-side adjoining the body (this will be the head of the ghost). Repeat with the other half-moon below the body (this will be the bottom of the ghost from which two arms will be cut). Next, cut a scalloped edge of 3 curves, each about 2 inches wide, into the bottom of the ghost, keeping the cake scrap intact as one piece. Then cut two oval-shaped arms from that cake scrap. Place one arm on each side of the ghost's body. There should be minimal cake scraps left; enjoy or save for another use.
• Use a little white frosting to help adhere the head, bottom and arms to the body. Frost the top and sides of the cake with the remaining white frosting, smoothing out the top with an offset spatula. Transfer the black frosting to a piping bag fitted with a small round pastry tip; pipe two eyes and a mouth onto the ghost. Serve right away or cover and refrigerate for up to 3 days.

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

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!