How cute is this ghost cake! It's the perfect halloween cake to share with the family!
This cake is pretty easy to make; It's a great one for beginners or to let your children help with!
Making the cake takes a little while as you need 6 layers and to let them all cool. I like to make the cakes the day before to allow them to cool for when I want to decorate them.
The actual decorating process doesn't take too long, I made this cake in about an hour and a half, while playing with my daughter on and off.
I like to put the cakes in the freezer, wrapped seperately in cling film, over night. Because these vegan cakes are so soft, freezing them stops you needing to worry that they will fall apart while you decorate them.
When they defrost these cakes are still just as soft as before. They will defrost while you are decorating, this also helps keep the buttercream cold so it wont melt.
Check out our halloween page for more perfect treats; great for a party or just for the family to enjoy together.
I made my cakes and icing layers all different colours. I was originally going to make a rainbow but things didn't quite go to plan.
I love that this ghost cake is white on the outside and super colourful on the inside.
You can make this cake any colour you would like.
You could make it black or red like blood. Whatever your preference is.
I sprinkled every other layer with grated chocolate.
That made 3 layers with chocolate as well as butter icing.
I spread sprinkles on every other layer. That made 2 layers with sprinkles.
I hope you love this as much as I do!
If you have any questions please send us a message. You can message us on here, facebook, instagram and youtube. We look forward to talking with you!
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!
Marisa
Ghost Cake - Serves 10
Ingredients
Cake;
8 Cup Self Raising Flour
6 Cup Caster Sugar
6 tsp Bicarbonate of Soda
6 tsp Baking Powder
6 Cup Milk I used oat milk but any plant based milk will work.
6 tsp Vanilla Essence
2 Cup Vegetable Oil
6 tbsp White Vinegar Apple cider vinegar will work too.
Food Colouring - Colours of choice I used pink, green, dark blue, light blue, orange and red.
Butter Icing;
1kg Icing Sugar
220g Butter I used Flora but any plant based butter will work.
2 tsp Vanilla Essence
Food Colouring - Colours of choice I used yellow, blue, violet, pink, light blue and orange.
Extras;
White Fondant
Black Fondant
Orange Food Colouring
Sprinkles
Chocolate - Grated I used moo free chocolate but any plant based chocolate will work.
Method
Cake;
Preheat the oven 180C and prepare your tins. You need 5 x 9” round and 1 half sphere 6”. I did 2 at a time.
In a large bowl sift the flour, bicarb, baking powder and sugar.
Pour in the milk, vanilla, oil and vinegar.
Mix until you have a smooth batter.
Spread the mix between 6 bowls.
Colour your mixes
Transfer the batter to your prepared tins.
Cover the each tin with foil
Bake for 20 minutes or until a toothpick comes out clean.
Let every layer cool completely before decorating.
Butter Icing;
In a large bowl sift the icing sugar.
Add the butter and vanilla.
Cream together until you have a smooth mix.
Colour however you would like. I made 6 different colours, 1 for every layer.
Place in the fridge until you are ready to use these.
Shaping & Decorations;
Place your first cake layer on a cake board
Spread your butter icing, evenly, across the cake.
Sprinkle your grated chocolate over the butter icing.
Place the next cake layer on top.
Spread your butter icing, evenly across the cake.
Spread some sprinkles over the top.
Repeat this; icing, chocolate, icing, sprinkles until you place the half sphere on the top for your last layer.
Place in the fridge for 30 minutes to let the butter icing set a little.
Shape your cake by cutting diagonally down from the top layer of cake, all the way around the cake.
I also did a flatter layer at the front.
Keep the excess cake, you will need it.
Cover the whole of the cake in butter icing and smooth it out. You can do a crumb coat first if you would like but as you are putting fondant over the top it’s not too important
Roll your white fondant to fit over the whole of the cake, roughly ½ cm thick.
Smooth the fondant and cut around the base so you don’t have lots of access. You can leave creases and a little excess around the bottom for even more effect.
Place the cake in the fridge while you make the rest of the decorations.
Take a small amount of white fondant and add a little orange food colouring.
Knead the orange into the fondant. I didn’t do this completely so there were different shades
Roll the fondant into a ball and then squish it down a little bit.
Make light lines up the side, like you see on pumpkins, to make the natural bumps that pumpkins have.
Use a little black fondant and make a small oblong.
Squish it down a little and draw some lines, gently, on the side all the way around. Some all the way from top to bottom, some just at the bottom and some just at the top.
Gently place this on the top of the pumpkin. You can stick this on with a little water if you are concerned it wont stay on.
Make a long oblong, with white fondant, push it down a little to make a candle like shape.
Get a little more white fondant and again colour it orange the same as last time.
Roll this into a little worm, only 1-1 1/2cm long.
Fold this back on itself so one side is just slightly shorter the the other.
Place this on the top of the white oblong. You can stick this on with water
Roll the black fondant out thinly.
Cut out 2 circles and 1 egg shape for the eyes and mouth.
Place all of these in the fridge while you make the arms.
Using the excess cake; Break it into small pieces and squeeze it together to make an oblong roughly 2” long. You can make this longer if you want to
The excess butter icing should make this stick but if it doesn’t you can use a little water.
Once you have your shapes, roll out your white fondant to roughly 1/2cm thick.
Roll it over your cake arms and connect the edges, so it completely covers the cake.
Finishing;
Bring all your pieces to the side, including your cake.
Put the eyes and mouth in place. You can stick this on with water
Place the pumpkin on one side of the cake and the candle on the other.
Use a toothpick to put the arms in place. You can use another toothpick or something to prop them up for a while to help them stay in place for longer
Place in the fridge until you are ready to serve
Serve
Enjoy!
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