Description

This charming Ghost Cake is a stress-free Halloween treat that transforms simple round layers into a friendly festive spirit. With fluffy white buttercream and easy stacking techniques, it is the perfect project for a last-minute party or a fun family activity.

Ingredients

6 cups cake batter (prepared from mix or scratch)
1 batch white buttercream frosting
Black icing color
Cornstarch for smoothing

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Instructions

Preheat oven to 350°F (177°C) and thoroughly grease a 6-inch round pan and a 3D ball cake pan.
Pour 3 cups of batter into each pan and bake until a toothpick inserted in the center comes out clean.
Allow the cakes to cool completely on a wire rack before assembling.
Tint 1/2 cup of the buttercream frosting black and leave the remaining frosting white.
Place the 6-inch round cake on an 8-inch cake circle, spread a layer of white frosting on top, and stack the ball cake on top.
Cover the entire structure with white buttercream, using an angled spatula to smooth the transition between the layers into a ghostly shape.
Use a decorating bag with tip 2A to pipe white frosting arms on the sides.
Use tip 12 with black icing to pipe the eyes and a mouth, gently patting down any peaks with a finger dipped in cornstarch.

Notes

For the most stable assembly, chill your cake layers in the refrigerator for at least an hour before stacking. If the white frosting feels too soft, pop the assembled cake in the fridge for 15 minutes to firm up before adding the final facial details.

Prep Time: 25 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American