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Fondant Covered Ghost Cakelettes

Creating spook-tacular treats for Halloween is easy with the Cake Boss Ghost Cakelette Pan. 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!

  1. Lightly grease pan cups (optional) and fill each 3/4 full with cake batter; bake at 350 degrees for approximately 25 minutes.
  2. Cool cakelettes completely in the pan. This helps cakelettes hold their shapes and features.
  3. Once cooled, remove cakelettes from pan and trim the bellies with a serrated knife.
  4. Turn cakelettes right side up and start decorating.
  5. Using a small offset spatula, apply a very light coat of cream cheese frosting to cakelette. This is called “dirty icing” and keeps the fondant adhered to the cake.
  6. For each cakelette, take a golf-ball-size piece of kneaded white fondant and roll to 1/8" thick using a rolling pin.
  7. Drape rolled fondant over the top and sides of cakelette, lightly pressing it into all of the nooks and crannies; trim any extra fondant away with a small fondant cutter. Save the trimmed fondant as needed. Repeat this for each cakelette.
  8. Use the Small Dog Bone Tool from the Cake Boss Modeling Kit to press the fondant into the facial features and outline areas of each ghost.
  9. Fit 3 piping bags with a coupler and a #4 tip and fill 1 with black, 1 with purple, and 1 with orange buttercream.
  10. 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.

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