Halloween Cakes Ingredients

175g butter
175g caster sugar
1 tsp vanilla essence
3 eggs
175g self-raising flour
Cornflour 750g ready to roll white icing
black and pink food colouring

Method:

Preheat the oven to 180c/350F/Gas Mark 4.

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 12 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  our the white icing on a surface dusted with cornflour and cut out 12 circles (can use a saucer as a guide). 

From the trimmings, use a mini cutter to cut out some tiny oval shapes or roll some tiny balls of white icing into oval shapes. Dampen them with a little water and stick them onto the front of the ghost to make the eyes. Use the black writing icing to make the pupils 

MAKES 18 HALLOWEEN CAKES