Halloween Ghosts Family Cake
- 1 each angel food cake 9-inch, store-bought, or you can make your own
- 3 cups sugar
- 23 cup water cold
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Arrange the cake on the cake plate.
- Reserve 1 cup of frosting to make additional ghost figures.
- Using an offset spatula, fill the hole in the center of the cake with frosting and then spread frosting over the top and sides in a wavy pattern.
- Put the reserved frosting to the decorating bag, snip off the tip of the bag to create a 1/8- to 1/4 inch opening.
- Pipe as many ghosts as you like onto and around the cake and into the eggcups.
- For each, apply pressure to squeeze out some frosting for a base, then lift the bag slowly, decreasing the pressure until the ghost is the desired size, stop the pressure and lift off the bag.
- Stick 2 candy eyes to each ghost.
- To make the frosting:
- Mix together the sugar, water, egg whites, and cream of tartar in the top of a double boiler.
- Using an electric mixer on low speed, beat the ingredients for 30 seconds to 1 minute until combine.
- Boil a small amount of water in the bottom of the double boiler.
- Arrange the top of the double boiler, with the frosting ingredients, on top.
- Cook the frosting on medium heat, beating constantly with the mixer on high speed, for about 8 minutes, or until the frosting forms stiff peaks when the beaters are lifted.
- Remove the top of the double boiler from the bottom and, using a spoon or rubber spatula, stir in the vanilla extract.
- Beat the frosting for 2 to 3 minutes more, or until it is spreadable.
- Allow the frosting to cool, it should be slightly warm or at room temperature when you use it.
- Discard any leftovers.
- Store frosted cake in a cool, dry place until ready to serve.
- Make fun!
angel food cake, sugar, water cold, egg whites, cream of tartar, vanilla
Taken from recipeland.com/recipe/v/halloween-ghosts-family-cake-51210 (may not work)