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Food & Drink A Ghost Cake That's More Sweet Than Spooky

05:28  18 september  2020
05:28  18 september  2020 Source:   delish.com

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© Amanda Gryphon Top your favourite cake with sweet little ghost meringues! Looking for a way to decorate your cake for Halloween? This easy ghost cake is so cute and the ghost meringues make for the sweetest topping. The meringues are piped and then baked at a low temperature until hardened.

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a cake made to look like a face: Top your favourite cake with sweet little ghost meringues! © Amanda Gryphon Top your favourite cake with sweet little ghost meringues!

Looking for a way to decorate your cake for Halloween? This easy ghost cake is so cute and the ghost meringues make for the sweetest topping. The meringues are piped and then baked at a low temperature until hardened. Use melted chocolate or dye a little buttercream black to make spooky ghost faces! We opted for a chocolate cake, but a Red Velvet Cake would really amp up the Halloween vibes.

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This cake is very easy to make. Great for Halloween and ghost orientated parties. Ingredients: 1. 1 butter cake mix box (or use vanilla cake mix ) 2. 1

These apples are much easier to create than you might think. Be sure to measure out the coconut oil before adding. 1 tablespoon per cup of chocolate creates the perfect consistency for a smooth and dippable chocolate that dries nicely. A Ghost Cake That ' s More Sweet Than Spooky .

Go ahead and serve some Ghost Cookies along with the cake!

Yields: 10 servings

Prep Time: 20 mins

Total Time: 3 hours 30 mins

Ingredients

For the cake
  • Cooking spray

  • 250 g

    plain flour

  • 95 g

    unsweetened cocoa powder

  • 1 tsp.

    bicarbonate of soda

  • 1 tsp.

    salt

  • 240 mL

    hot coffee

  • 200 g

    caster sugar

  • 110 g

    packed brown sugar

  • 80 mL

    vegetable oil

  • 120 g

    sour cream, room temperature

For the ghost meringues
  • 50 g

    caster sugar

  • 40 g

    icing sugar

  • 4

    large egg whites

  • 1/4 tsp.

    cream of tartar

  • 1/2 tsp.

    pure vanilla extract

For the buttercream
  • 225 g

    butter, softened

  • 500 g

    icing sugar

  • Pinch of salt

  • 60 g

    double cream

  • 1 tsp.

    pure vanilla extract

  • Black food colouring

For the ganache
  • 175 g

    chocolate chips

  • 120 mL

    double cream

Directions

  1. Make cake: Preheat oven to 180°C (160ºC fan). Line two 20-cm (8”) cake pans with parchment and grease with cooking spray. In a large bowl, whisk together flour, cocoa powder, bicarbonate of soda, and salt.
  2. In another large bowl, whisk hot coffee and sugar together. Add oil and sour cream and whisk to combine. Pour into dry ingredients and whisk until just combined.
  3. Divide batter between prepared pans and bake until a toothpick inserted in middle comes out clean, 25 to 30 minutes. Let cool 15 minutes, then invert onto a wire cooling rack and let cool completely.
  4. Make meringues: Preheat oven to 200°C (180ºC fan). Line a large baking tray with parchment paper. In a small bowl combine sugars. In a large bowl using a hand mixer (or in the bowl of a stand mixer fitted using the whisk attachment) beat egg whites and cream of tartar on low speed until whites are broken up and cream of tartar is mostly mixed in. Increase speed to medium and continue beating. When egg whites are frothy, slowly pour in sugars a little at a time. Increase speed to high and continue beating until medium peaks. Slowly add vanilla and keep beating until egg whites are stiff peaks. Transfer egg whites to a piping bag with a large round tip.
  5. Pipe ghosts onto prepared baking tray by piping a large circle, lifting slightly and piping a slightly smaller circle, then lifting slightly again and piping another slightly smaller circle. Bake meringues until outsides are hard, 1 hour and 20 minutes. Let cool completely.
  6. Make buttercream: Wrap cooled cake layers in cling film and freeze for 20 minutes. In a large bowl using a hand mixer (or in the bowl of a stand mixer with the paddle attachment), beat butter until smooth. Add icing sugar and a pinch of salt and beat until no lumps remain. Add double cream and vanilla and beat until combined. Add more double cream, 1 tablespoon at a time, if needed until desired consistency is reached. Frosting should hold its shape, but be easily spreadable. Scoop out about 60g of frosting and reserve for later.
  7. Unwrap cake layers and using a serrated knife, level tops of cakes if needed. Place one layer on a serving platter and spread about half of the frosting on top with an offset spatula. Place second layer on top and frost tops and sides with remaining frosting. Use a bench scraper to smooth sides and top.
  8. Dye the reserved buttercream black and place into a pastry bag with a small round tip. Pipe eyes and mouths onto cooled ghost meringues.
  9. Make ganache: Place chocolate chips into a heat safe bowl. In a small pot over medium heat, heat double cream until bubbles form around the edges of pan. Pour hot double cream over chocolate chips and let sit 1 minute. Whisk ganache until smooth and completely combined.
  10. Pour about half of the ganache onto the top of the cake and use an offset spatula to smooth ganache. Gently push ganache to the edges of the cake and help guide the chocolate to drip down the side. Add more ganache as needed. Arrange ghost meringues on top of cake.
a cake made to look like a face: Ghost Cake - Delish.com © Amanda Gryphon Ghost Cake - Delish.com

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