I tinted a vanilla cake recipe orange with paste food coloring. You can also use green purple or even black food coloring. Divide the batter into a few parts and tint each a separate color. However, you can skip that step altogether. This gives you the option of using a chocolate or spice-flavored cake instead.
These Mini Bundt Halloween Ghosts aren’t one bit scary. Actually, they are adorable and are sure to delight your guests both large and small.
If you don’t have royal icing eyes on hand, you can create the eyes out of any black candy for these Mini Bundt Halloween Ghosts. Pipe some extra glaze on a piece of parchment paper and gently push a piece of candy in the middle for the pupil.
You don’t have to use black for the pupils. Get creative with your colors and use purple, orange, red, yellow, or green. Alternately you can tint a portion of the icing black and create the eyes with the tinted glaze.
Make your own sugar eyes:
I create my own sugar eyes by using leftover royal icing. I pipe white icing dots out on parchment paper, then pipe black dots in the middle of the white to create eyes.
As you can see from these Mini Bundt Halloween Ghosts, the size of the black dot in the middle is what gives the eyes expression and personality. Consequently, I pipe different-sized black dots into the white ones. When the dots have dried completely, I pull them off the parchment paper and store them in a jar.
Like the candy idea above, I don’t just use white for the eyes. Whatever royal icing color I have left over, I use, pink, blue, red, etc.
Sometimes it’s a bit disconcerting to peek into my baking cabinet and have a jar of eyes staring back at me.
Mini Bundt Cake Halloween Ghosts
Ingredients
You will need:
- Mini bundt cake pan
- Your favorite vanilla cake recipe or box cake mix
- Orange paste food coloring
- 2+ 1/2 cups powdered sugar
- 3 tablespoons milk or water
- 1 teaspoon vanilla extract
- candy eyes
Instructions
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Grease and flour the bundt cake pan.
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Make the cake and tint it orange.
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Fill the bundt cake wells and bake according to the recipe.
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Remove the cakes from the oven. Let cool in the pans 10 -15 minutes before removing them.
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Transfer the cakes to a wire baking rack fitted over a baking sheet lined with parchment paper.
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Let the cakes cool completely.
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Trim the bottoms of the cakes off so that the cake sits evenly on a flat surface.
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In a small pitcher, whisk together the powdered sugar, milk, and vanilla extract.
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Slowly pour the icing over each little cake. While the icing is still wet, push the eyes into place. Keep an eye (haha) on the eyes to make sure they don't slip as the icing is drying.
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Let the icing harden completely before serving.
