Ghost Cake Recipe

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Ghost Cake
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Ingredients
12
Count
Nutrition
936
Calories
Total time
30
Minutes
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Ingredients:

  • 1 package white cake mix (regular size)
  • 2 eggs
  • 1-1/3 cups water
  • frosting:
  • 3-3/4 cups confectioners' sugar
  • 1 cup shortening
  • 3 tbsp water
  • 1 tsp clear vanilla extract
  • additional clear vanilla extract

Directions:

  1. In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour 2-1/4 cups batter into each of two greased and floured 6-in. round baking pans (discard remaining batter). Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  2. For frosting, in a large bowl, combine confectioners' sugar and meringue powder. In a large bowl of a heavy-duty stand mixer, combine the shortening, water and vanilla. Beat in sugar mixture (mixture will be stiff).
  3. Using a serrated knife, level tops of cakes. Place one cake layer on a serving plate. Spread with 3/4 cup frosting. Top with remaining cake layer. Spread 1-1/2 cups frosting over top and sides of cake.
  4. Cut fondant block in half lengthwise so that one half is slightly larger than the other. Tint the larger half orange; set aside a small amount of orange fondant for pumpkins. Cover fondant with plastic wrap when not in use. On a clean work surface, roll out remaining orange fondant into a 14-in. circle. Slide an icing knife between fondant and work surface to loosen; transfer to cake. Smooth top and sides of cake. Trim any overlapping fondant with a pizza cutter.
  5. For ghost: Form a 2-1/4 in. tall cone from white fondant; attach to cake with additional vanilla. Roll a 1/2-in. cube of fondant into a 6-in. circle. Drape over cone. Tint a small amount of fondant black. Form three small dots; attach to face of ghost.
  6. For pumpkins, leaves and tendrils: Tint reserved orange fondant a darker shade of orange with red coloring. Using dark orange and/or white fondant, form five pumpkins; add imprint lines with a veining tool or toothpick. For stems, tint a very small amount of white fondant brown. Shape into stems; attach to pumpkins using vanilla. Tint a 1-in. cube of white fondant green. Roll out; cut five leaves with a 1-1/4-in. leaf-shaped cookie cutter. For tendrils, using a pizza cutter cut remaining portion into thin strips. Carefully wrap strips around toothpicks; set aside to dry.
  7. To finish cake: Carefully remove tendrils from toothpicks and attach to pumpkins using vanilla. Attach pumpkins and leaves to cake. Using shell pastry tip #18 and remaining frosting, pipe shell border along bottom edge of cake. Yield: 8 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 935.83 Kcal (3918 kJ)
Calories from fat 266.27 Kcal
% Daily Value*
Total Fat 29.59g 46%
Cholesterol 41.9mg 14%
Sodium 476.41mg 20%
Potassium 59.35mg 1%
Total Carbs 168.09g 56%
Sugars 139.35g 557%
Dietary Fiber 0.66g 3%
Protein 4.12g 8%
Vitamin C 0.1mg 0%
Iron 1.5mg 9%
Calcium 154.4mg 15%
Amount Per 100 g
Calories 355.32 Kcal (1488 kJ)
Calories from fat 101.1 Kcal
% Daily Value*
Total Fat 11.23g 46%
Cholesterol 15.91mg 14%
Sodium 180.89mg 20%
Potassium 22.54mg 1%
Total Carbs 63.82g 56%
Sugars 52.91g 557%
Dietary Fiber 0.25g 3%
Protein 1.57g 8%
Iron 0.6mg 9%
Calcium 58.6mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.1
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sugar

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