Don’t let fondant or marshmallow fondant daunt you when it comes to this easy ghost cake for Halloween!
When I was working on my daughter’s Nightmare Before Christmas cake, I had an interesting moment of realization. I had rolled out the white marshmallow fondant and was placing it over the one layer of cake. When I did so, I was left with this ripply, wavy, almost cloth like appearance. Of course I had to smooth it out and such, but looking at the cake in that form reminded me of ghosts and Halloween. And this my friends is how the easy ghost cake was formed!
Seriously, you literally roll out a piece of fondant of your choosing (homemade or store-bought) and drape it over your cake. Bam! Done! Okay, you will probably need to trim a bit but this ghost cake is literally the easiest piece of work I have ever done. I was prepared to pre-cut waves into the ghost frame before placing onto the cake, but just the way the fondant sits on top of a cake allows for a natural ghost-like look. I had some leftover black fondant from my previous cake, but you could just set of your white fondant aside and mix in food colouring. EASIEST MARSHMALLOW FONDANT CAKE EVER!
As easy as it was, I always have hiccups. I don’t think I can have an easy day in the cake world.
My fridge was pretty darn bare. Canadian Thanksgiving was coming and I was emptying my fridge so I could do a big shop to store everything. I didn’t realize I had JUST enough eggs left to bake a cake, or the fact that my milk was no longer good… Being lazy and not wanting to go to the store (or just the fact it was a Sunday and that meant busy parents’ shopping) I rummaged through my pantry and found some coconut milk and cream! Perfect! I easily customized my vanilla cake recipe into a mild coconut cake recipe. I say mild because the coconut flavour wasn’t “knock off your socks” in flavour, but subtle and refreshing. I really loved the flavours and paired with some leftover Swiss meringue buttercream, it worked out perfectly!
15 minPrep Time
35 minCook Time
50 minTotal Time
- 1 batch of homemade or store-bought fondant
- 1 batch of buttercream (I used chocolate Swiss meringue buttercream.)
- 1 1/2 cups cake and pastry flour
- 1 cup all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup coconut oil, room temperature
- 1 1/2 cups granulated sugar
- 4 eggs, room temperature
- 1/2 cup coconut cream, room temperature
- 1/2 cup coconut milk, room temperature
- 1 tbsp. vinegar
- 1 tsp. vanilla (or coconut extract would work here, too.)
- In the bowl of a stand mixer, add the coconut oil and sugar. Beat until light and fluffy, about 5 min. Beat in the eggs one at a time, making sure to combine well before adding the next. Add vanilla extract and mix well. In a separate bowl, combine the coconut cream, milk, and vinegar. Set aside.
- Sift together the flours, baking powder, and salt.
- With the mixer on low, add in the flour mixture and milk mixture alternatively, always starting and ending with the dry ingredients. I usually work in 1/2 cup flour mixture and 1/8 to 1/4 cup liquid alternatively. Mix until just combined.
- Preheat the oven to 350F.
- Grease two 6-inch round pans. Divide batter evenly into both pans.
- Place into oven and bake for 30-35 minutes, or until toothpick comes out clean. Allow to cool for about 10 minutes and then flip cakes out onto cooling rack. Cool completely.
- Once cool, assemble layers by placing buttercream in between each. Cover cake with desired amount of buttercream. Roll out fondant and drape over cake, cutting off excess where necessary and adjusting fondant to give it a "ghostly" look. For the eyes and mouth, colour the fondant black, roll out and cut out desired eye and mouth shapes. Using water of vodka, brush the backs of the eyes and mouth with liquid and stick to white fondant.
(Recipe from chocolate Swiss Meringue Buttercream and tutorial for marshmallow fondant will be up shortly! Here is my vanilla cake recipe if you prefer that!)
My other hiccup was thinking my cake layers were cool… Don’t rush this! I left the kitchen for 5 minutes and came back to buttercream dripping out the sides of the cake… Thankfully the fondant would cover any of this mess but it still had me scrambling. I would have loved for the ghost cake to be higher, too, but when you only have enough eggs for one batch of cake you have to make due! I did slightly shape the top layer of cake for a more rounded look for the ghost head. Had the cake been taller, I would definitively have rounded the cake shape more to give it more of that traditional ghostly look.