SUPPLIES & TOOLS:
DIRECTIONS:
JOANN HACKS:
- Favorite cake recipe large enough to bake three 8" round cakes
- Favorite buttercream frosting
- 8" round cake pans
- Wilton® food coloring gels
- Icing smoother
- White & black meltable candy wafers
- Parchment paper
- Plastic spoon
- Icing bags
- White fondant
- Shimmer edible pigment
- Star sprinkles
DIRECTIONS:
- Bake cakes and allow to completely cool.
- Add your choice of food coloring to color the icing
- Level, ice and stack three of the 8" cakes on to an 10" cake round board. Use an icing smoother to create a thin layer of icing around the cake. This is called a "crumb coat" it will seal in all the crumbs on the cake so that you can make a very smooth and clean layer of icing. Place stacked cakes in the fridge to chill for thirty minutes. Once cooled add another layer of icing and smooth again. You will smooth until the icing is blended to your liking and the cake is fully covered.
- To make a candy melt ghost, melt white candy in a microwave-safe bowl for 30 second intervals until completely smooth. Pour a spoonful onto parchment paper and press spoon into and then down to make a ghost shape. Allow to cool to room temperature and then make ghost eyes and a mouth with black candy melt.
- Decorate cake with different Halloween colored icings, sprinkles, fondant, etc. Then gently press candy ghost around cake.
JOANN HACKS:
- After cakes have completely cooled, wrap them individually in Saran Wrap and place in the fridge. Chill for thirty minutes, unwrap and then cut the tops of the cake to level them. Chilling the cake will make it easier to cut the level.