Ghost Bark Cake Food

NO-BAKE PEANUT BUTTER GHOST BARK

Steps:

• Line a 13x9-inch baking pan with parchment paper, or spray with cooking spray.
• In a large bowl, mix together the peanut butter, cream cheese, honey and maple syrup with a hand mixer or stand mixer fitted with a paddle attachment. Stir in corn flakes until combined. Spread into prepared pan, packing it in tightly by pressing down corn flake mixture with your hands.
• Melt semi-sweet chocolate. Pour melted chocolate over the bark, then spread to evenly cover the bark. Melt the white chocolate, then use to make the ghosts. Just spoon dollops (1 teaspoon for each small ghost, and 1 tablespoon for each large ghost) of white chocolate, about 1 inch apart, onto the semi-sweet chocolate. Use a toothpick or skewer to drag the white chocolate into ghost shapes.
• Transfer the bark to the fridge and chill 1 hour or until firm. Use a sharp knife to cut bark into irregular shapes. Keep refrigerated until ready to serve.

MARSHMALLOW WEB GHOST CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease four 8-inch round cake pans and two 5-inch round cake pans with flour-based baking spray
• Sift the flour, baking powder and salt into a large bowl. Beat the butter in the bowl of an electric mixer on medium speed until smooth. With the mixer running, gradually add the granulated sugar and beat until the mixture turns pale and fluffy, about 3 minutes. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the milk. Begin and end with the flour mixture. Stir in the vanilla. Beat until just combined. Do not over-mix.
• Beat the egg whites in a clean mixer bowl on medium speed until stiff peaks form, about 5 minutes. Gently fold the egg whites into the batter in 3 additions.
• Place 2 cups of cake batter in 4 separate bowls. Tint the first bowl with the green food color, the second bowl with 1 tablespoon of the purple food color and the third bowl with the orange food color. Combine the cocoa and water in a small bowl, stirring well to create a paste, then add it to the fourth bowl of batter. Fold in the black food color and stir together well until the batter is dark and no streaks of white batter remain. Pour one color of batter into each of the prepared 8-inch pans.
• Tint the leftover batter with the remaining 1 tablespoon purple food color and place 1 cup of batter in each of the prepared 5-inch pans.
• Bake until the cakes spring back when pressed in the center, about 25 minutes for the 5-inch cake layers and 30 to 35 minutes for the 8-inch cake layers. Run a knife around the edges of the cakes and the pans and turn them out on wire racks to cool.
• For the frosting: In a stand mixer fitted with the whisk attachment, mix together the confectioners' sugar and butter. Begin on low speed until crumbly, then increase to high and beat for 3 minutes until smooth and fluffy. Add the vanilla extract and beat again for another minute. If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency. Place about 2 cups of buttercream in a piping bag fitted with a plain 1/2-inch piping tip; set aside for later use. Tint the remaining frosting with the black gel food color.
• Level the tops of the cakes with a serrated knife or a cake leveler. Cover each cake layer with a small amount of black frosting. Begin with the black chocolate cake layer on the bottom, followed by the purple, then the green and ending with the orange on top. Cover the entire cake with black frosting using an offset spatula. Cover a purple 5-inch cake layer with frosting and stack the second on top. Cover with frosting using an offset spatula. Refrigerate both cakes until the frosting is firm, about 30 minutes.
• Stack the 5-inch cake tier on top of the 8-inch cake.
• For the marshmallow web: Melt the marshmallows in the microwave for about 30 seconds or until they puff and lose their shape. Stir well until deflated. Let the marshmallow cool slightly. Dip fingers (or gloved hands for easy cleanup) into the marshmallow mixture and stretch until thin and web-like. Wrap the marshmallow around the cake. Repeat the process until the marshmallow web effect covers both tiers of the cake. Let stand until firm, about 10 minutes.
• For the assembly: Cover a baking sheet with parchment paper. Use the reserved bag of frosting to pipe a 2- to 3-inch mound of frosting. This will be a ghost body. Top with a second 1-inch mound of frosting for the ghost head. Repeat the piping process, varying the sizes of ghosts for visual interest, until you have about 20 ghosts. Add 2 black sugar pearls to each ghost face using a pair of kitchen-dedicated tweezers. Use a single black confetti sprinkle to create mouths on some of the ghosts. Transfer the pan to the freezer and chill until firm, about 1 hour.
• Use an offset spatula to transfer the ghosts to the edges of the cake.
• Bring the cake to room temperature before serving. Use kitchen-dedicated scissors to snip the firm marshmallow webbing before cutting into slices.

GHOST CAKES

Steps:

• Make the angel food cake batter according to package instructions. Place in the mini Bundt pan and bake according to package instructions.
• In a medium bowl, whisk together the powdered sugar, liqueur and vanilla until very smooth.
• Place the angel food cakes on a cooling rack set atop a sheet tray. Using a spoon, pour enough glaze over the top of the cakes to drip partly down the sides. Sprinkle with raw sugar to garnish. Allow the glaze to set about 30 minutes before removing the cakes from the rack to serve.
• Special equipment: 12 count mini Bundt pan.

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.

GHOST CAKE

Steps:

• 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. Make a well in the centre and beat in the golden syrup, eggs, oil and milk with an electric whisk, until smooth.
• Pour the mixture into the pudding basin until it is ¾ full, then divide the rest between the two sandwich tins and bake for 25-30 mins until the cakes are risen and firm to the touch. The sponge in the pudding basin may need longer depending on whether the basin is metal or ceramic. Cool for 10 mins before turning out onto a cooling rack and cool completely.
• Meanwhile, to make the icing beat the butter until it is creamy, beat in the icing sugar a little at a time, beat in the cocoa powder and 2 tbsp water.
• Cut the pudding basin cake in half horizontally and sandwich it back together with a little icing. Put a round sponge on a cake board or plate, sandwich the next one on top with a little icing. Sandwich the pudding basin cake onto the top of the round cake. If the bottom cake sticks out beyond the bottom of the pudding basin cake then trim the top edge of the lower cake at an angle to make the sides flatter. Ice the outside of the cake with a thin layer of chocolate icing, using it all up.
• 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. Colour some of the excess icing black by kneading in the food colouring, or use the black fondant icing. Roll it out to a few mm thick. Cut out eyes and a mouth and stick them on.