Ghostly Boo Day Cake Recipes

BOO! BAKE A SPOOKY GHOST CAKE FOR HALLOWEEN

Steps:

• Prepare ingredients Preheat oven to 350°F. Grease and flour 4-cup and 2-cup glass measuring cups. Prepare cake mix according to directions, but use buttermilk instead of water. Pour 2 cups batter into prepared 2-cup measuring cup. Pour remaining batter into 4-cup measuring cup. Bake until toothpicks inserted in center of cakes come out clean, about 45 minutes for smaller and 50 minutes for larger. Transfer to a rack and cool 10 minutes. Turn cakes out of cups and cool completely. Meanwhile, cut 1 marshmallow in half diagonally (you'll use only one half). Cut bread stick in half crosswise. Microwave 4 unwrapped vanilla chews until slightly softened, no more than 3 seconds. Press and knead chews together and roll out between 2 sheets parchment to a 3-by-2-inch triangle. Repeat process with 4 more chews. Soften remaining 10 chews the same way and roll out between parchment to a 5-inch equilateral triangle. Soften chocolate chews in microwave and roll out between parchment to ¹⁄8-inch thickness. Cut out 2 rounds for eyes and an amoeba shape for mouth. Trim bottoms of cakes with a serrated knife to make level. Put larger cake, trimmed side down, on a small cardboard circle. Spread some vanilla frosting on top. Put smaller cake on top of frosting, trimmed side down. Form ghost as shown below. Put decorating sugar in a very large bowl. Spread most of remaining frosting all over cake, including chew triangles. Press sugar over cake to coat completely. Put cake on a serving platter. Attach chocolate chew eyes and mouth with dabs of frosting. To slice and arrange cake (Also see illustration link in Cooks Note) Using frosting, stick 1 whole marshmallow, on its side, to top of cake. Stick halved marshmallow, cut edge up, on top. Insert bread sticks, cut side first, in either side of cake. Freeze cake until firm, at least 1 hour. Spread some frosting along base of cake. Press one edge of large vanilla chew triangle into base of cake, allowing a tip to trail behind. Drape 2 smaller triangles over bread sticks.

EASY GHOST CAKE

Steps:

• For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly coat one 9-inch round cake pan and one 9-inch square cake pan with nonstick cooking spray. Line the bottom of each with parchment paper; lightly coat the paper with nonstick spray.
• Whisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
• For the frosting: Meanwhile, beat the butter in a stand mixer on medium-high speed until very creamy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Mix the milk, vanilla and salt in a liquid measuring cup, then add it to the butter. Mix slowly on low speed until combined. Increase the speed to medium and beat until very smooth. Add half of the confectioners' sugar and beat on low speed until just combined. Scrape the bowl again with a rubber spatula. Add the remaining confectioners' sugar and beat on low speed until combined and smooth, 2 to 3 minutes. Scrape down the sides of the bowl, then mix on medium-low speed until fluffy and well combined, about 5 minutes. Transfer 1/2 cup of the frosting to a small bowl and mix in black gel food coloring until very pigmented. Set both bowls of frosting aside at room temperature until ready to assemble the cake.
• For assembling: Once the cakes have cooled completely, place the square cake, domed-side down, in the center of a large cutting board or platter (this will be the body of the ghost). Place the round cake domed-side down and cut in half with a sharp knife into 2 half-moons. Place one half-moon above the square cake with the cut-side adjoining the body (this will be the head of the ghost). Repeat with the other half-moon below the body (this will be the bottom of the ghost from which two arms will be cut). Next, cut a scalloped edge of 3 curves, each about 2 inches wide, into the bottom of the ghost, keeping the cake scrap intact as one piece. Then cut two oval-shaped arms from that cake scrap. Place one arm on each side of the ghost's body. There should be minimal cake scraps left; enjoy or save for another use.
• Use a little white frosting to help adhere the head, bottom and arms to the body. Frost the top and sides of the cake with the remaining white frosting, smoothing out the top with an offset spatula. Transfer the black frosting to a piping bag fitted with a small round pastry tip; pipe two eyes and a mouth onto the ghost. Serve right away or cover and refrigerate for up to 3 days.

"BOO" BERRY GHOSTS

Steps:

• Line two ungreased 18x13-in. baking pans with parchment paper. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift confectioners' sugar and flour together three times; set aside., Preheat oven to 350°. Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/4 cup at a time., Gently spoon into prepared pans. Cut through batter with a knife to remove air pockets. Bake 25-35 minutes or until golden brown on top. Cool completely, about 1 hour., Cut with a 4-in. ghost-shaped cookie cutter. Spread half of the cakes with preserves; top with remaining cakes. Place on wire racks over waxed paper., Transfer frosting to a microwave-safe bowl. Microwave on high 20-30 seconds or until melted; stir until smooth. Spoon over cakes. Add chocolate chips for eyes and M&M's for mouths. Let stand until set.