Halloween Cakes Ingredients

175g butter
175g caster sugar
1 tsp vanilla essence
3 eggs
175g self-raising flour
900g ready to roll white icing
black and pink food colouring

Method:

Beat together the caster sugar, butter and vanilla essence until light and fluffy.  Add one egg at a time with a tablespoon of flour for each egg.  Beat well and fold in the remaining  flour.

Spoon into 8 greased and floured dariole moulds, place on a baking tray and bake in a pre-heated oven at 180C for 20 minutes. Remove from the oven and leave to cool.  Cut the op of the cakes off to form a flat surface and then turn out onto a board or plate.  Leave until completely cold.

Roll  800g of the white icing on a surface dusted with cornflour and cut out 8 X 16cm circles (can use a saucer as a guide).  Drape these over the sponge cakes to form ghost figures.  Colour ¼ of the remaining icing pink for the feet and 3/4 black for the eyes and mouth either dampen the icing with a little water to attach or use a tube of writing icing.

MAKES 8 HALLOWEEN CAKES