2 Madeira cakes,
baked in an 18cm square cake tin and a 300ml pudding
basin
350g butter icing
23cm round cake
board
fine paintbrush
Method:
Tint 115g/ 4oz of the
sugar-paste icing dark grey and use to
cover the cake board.
Cut two small
comers off the large cake. Cut two larger wedges
off the other two comers, then stand the cake on
the board. Divide the larger trimmings in half
and wedge around the base of the cake.
Secure the small
cake to the top of the larger cake with butter
icing. Completely cover both of the cakes with the
remaining butter icing.
Roll out the
remaining sugar-paste icing to an oval shape 50 x
30cm/20 x 12in. Lay it over the cake, letting the
icing fall into folds around the sides. Gently
smooth the icing over the top half of the cake and
trim off any excess.
Using black food
coloring and a fine paintbrush, paint two oval eyes
on to the head.
Children's Cakes
Recipes - Ghost Cake Recipe
