| |
Ghost Cupcake
Cake
Make a ghost
cupcake cake for your Halloween party. It's simple. It's fun. And
everyone loves a cupcake.
Items Needed:
16 cupcakes
White frosting, about 2 ½ cups
Black frosting, about 1 cup
Decorator bag & tip #32
|
|
1. Lay out cupcakes as
shown
in the pattern below (way below). Gently squish
together. Mix white frosting to be sure it is soft and will spread
easily then
spread it on the cupcakes.
2. Put black frosting in
decorator bag with tip and edge the
ghost. Try to make a straight line instead of following the bumps of
the
cupcakes.
3. Pipe in eyes and a
mouth
with black frosting for your ghost.
4. Cover your cake until
you
serve
it at the party. Everyone will
love being able to grab their own piece of the cake. |
Tips:
- To make full cupcakes, instead of flat ones,
either use a
Duncan Hines cake mix or fill the cups more full and make 18-22
cupcakes
instead of 24.
- Use canned frosting or homemade frosting. Use
my recipe
or get
two cans of the store bought stuff, just to be sure you have enough.
- Use gel food coloring because it won’t thin the
icing and
make it runny.
- If the icing is too thick, spreading it over
the top of the
cupcakes will pull the tops of the cupcakes off. Thin with half and
half or
milk.
- If the icing is too thin, it will run between
the cupcakes
and make a gooey mess. Thicken with powdered sugar.
- I generally use larger, more open tips for
decorating the
cupcake cakes. They give a more definitive edge to the cake and the
larger
pieces of frosting won’t fall down the small cracks between the
cupcakes.
| Yummy
Frosting (enough for your ghost cupcake cake) |
½
butter or margarine, softened
½ cup shortening
1 tsp. vanilla
|
4
cups powdered sugar
2 Tbsp. half and half or milk
|
|
Cream butter and
shortening. Add vanilla and mix. Add sugar,
one cup at a time and continue mixing. Scrape sides as needed. Add half
and
half. The frosting should be easy to spread, and still firm so it won’t
slide
down between the cupcakes. Add more powdered sugar to thicken or more
half and
half to thin the frosting—but add in very small increments.
Keep frosting refrigerated when not using. Mix well before
use because it spreads easier when it’s warm.
|
Return
to
Cupcake Cakes from Ghost Cupcake Cake
|
