Halloween Ghost Cake

🎂🎃👻! Its standout feature is the ghost made from icing, giving it a spooky yet playful vibe, perfect for Halloween.

Here’s a detailed recipe in grams to recreate this charming cake:

Cake Ingredients
Flour: 300 grams
Sugar: 300 grams
Butter (unsalted, softened): 300 grams
Eggs: 6 large eggs (approximately 300 grams)
Baking powder: 15 grams
Milk: 150 grams
Vanilla extract: 10 grams

Icing Ingredients
Butter (softened): 250 grams
Powdered sugar: 500 grams
Milk: 60 grams
Vanilla extract: 5 grams

Decorations

Candy corn (for border): 50 grams
Black food coloring: A small amount (for the ghost’s eyes)Instructions

1.Preheat the oven to 180°C (350°F). Prepare two round cake pans (different sizes for tiers).

2.Cream together butter and sugar until light and fluffy.

3.Add eggs one by one, beating well after each addition.

4.Sift flour and baking powder together, then fold into the mixture alternately with the milk.

5.Mix in vanilla extract until smooth.

6.Divide batter between pans and bake for 25–30 minutes, or until a skewer comes out clean.

7.Once baked, let cakes cool completely on a wire rack.

For the Icing:

8.Beat softened butter, powdered sugar, milk, and vanilla until smooth. Apply a thin crumb coat of icing to the cakes and refrigerate for 30 minutes.

9.Cover the cakes with a final layer of icing and smooth it out.

For Decoration:

10.Place candy corn along the edges for borders. Create the ghost with white icing, shaping it to drape over the top tier. Add black eyes using food coloring.