Monday, October 31, 2016

Mini Bundt Cake Halloween Ghosts


If you have waited until the last minute to make some Halloween treats for your party, here's a great recipe to whip up in a jiffy. To save even more time, go ahead and use a cake mix. 

I promise I won't tell.

You don't have to color the cake underneath at all. If you choose not to, then you have the option of swapping out chocolate or spice flavored cake.



These ghosts aren't one bit scary but they sure are cute and 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. 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 go with 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. 

Mini Bundt Cake Halloween Ghosts

You will need
:

  • Mini bundt cake pan
  • Your favorite vanilla cake recipe (I used this pound cake recipe from Matha Stewart)
  • Orange paste food coloring
  • 2 + 1/2 cups powdered sugar
  • 3 tablespoons milk or water
  • 1 teaspoon vanilla extract
  • Royal icing or candy eyes

Directions:
  • Grease and flour the bundt cake pan.
  • Make the cake and tint it orange.
  • Fill the bundt cake wells and bake according to the recipe.
  • Tint the buttercream orange
  • Remove the cakes from the oven. Let cool in the pans 10 -15 minutes before removing them. 
  • Transfer the cakes to a wire baking rack fitted over a baking sheet lined with parchment paper.
  • Let the cakes cool completely.
  • Trim the tops of the cakes off so that the cake sits evenly on a flat surface. 
  • In a small pitcher, whisk together the powdered sugar, milk and vanilla extract.
  • 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. 
  • Let the icing harden completely before serving.

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