Creating spook-tacular treats for Halloween is easy. Decorate your individual mini cakes with buttercream frosting, royal icing, powdered sugar, or any other way you like. They're so cute, it's scary!
- Yield: 6 cakelettes
- Course: Dessert
All you need for this recipe and more...
- #4 icing tips
- black royal icing
- Cake Boss Modeling Kit
- chocolate cake mix
- chocolate or fudge buttercream
- cream cheese frosting
- fondant rolling pin
- Ghost Cakelette Pan
- offset spatula
- orange royal icing
- piping bags
- purple royal icing
- serrated knife
- small offset spatula
- white buttercream or cream cheese frosting
- white fondant
- Lightly grease pan cups (optional) and fill each 3/4 full with cake batter
- Cool cakelettes completely in the pan. This helps cakelettes hold their shapes and features.
- Once cooled, remove cakelettes from pan and trim the bellies with a serrated knife.
- Turn cakelettes right side up and start decorating.
- Using a small offset spatula, apply a very light coat of cream cheese frosting to cakelette. This is called â€œdirty icing and keeps the fondant adhered to the cake.
- For each cakelette, take a golf-ball-size piece of kneaded white fondant and roll to 1/8 thick using a rolling pin.
- Drape rolled fondant over the top and sides of cakelette, lightly pressing it into all of the nooks and crannies
- Press the fondant into the facial features and outline areas of each ghost.
- Fit 3 piping bags with a coupler and a #4 tip and fill 1 with black, 1 with purple, and 1 with orange buttercream.
- Pipe decorations on top of each cakelette: black for the black eyes and mouths, purple for the tops of hands and dots along bottom edge, orange for BOO and bottom of hands.