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


  1. Preheat the oven to 180c/350F/Gas Mark 4.
  2. 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.
  3. 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 top of the cakes off to form a flat surface and then turn out onto a board or plate.  Leave until completely cold.
  4. Roll out the white icing on a surface dusted with cornflour and cut out 12 circles (can use a saucer as a guide).
  5. 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
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