SUPPLIES & TOOLS:
- Meringue cookies
- Ganache glaze
- Favorite cake mix or recipe
- Creamy White Decorator Icing, 4lb tub
- White Candy Melts candy
- Pink Candy Melts candy
- Lavender Candy Melts candy
- Black Icing Color
- Gold Color Mist color spray
- 6 round cake pan (2 used)
- Cooling grid
- Parchment Paper Roll
- Round Tip 3
- Cake Icer Tip
- Open Star Tip
- Round Tip
- 13" Angled spatula
- 12" Disposable Decorating Bags
- 16" Disposable Decorating Bags
- Turntable
- Icing Smoother
- 6" Round Cake Board
- 13"x 9" Rectangular Cake Board
- Template for "Boo"
- Ruler
- Tape
DIRECTIONS:
- Prepare meringues. Prepare meringue batter following recipe instructions. Prepare decorating bag with tip 32; fill with batter. Pipe 5 to 7 meringues in various sizes. Bake and cool. (Remaining batter can be used to pipe additional cookies that you can serve alongside the cake.)
- Bake cake. Prepare cake mix according to recipe instructions. Bake two 6" cake layers. Level and trim each layer to 2 1/2" high. Fill and stack for 5 in. high cake. Crumb coat and ice top of cake with white icing.
- Create "Boo" topper. Melt white candy according to package instructions; fill disposable piping bag. Tape Boo template to cake board, then cover with parchment paper. Pipe "Boo" in white candy, following template. Chill until ready to use.
- Tint icing. Using black icing color, tint 1 cup black icing. Prepare decorating bag with tip 3 and fill with black icing. _x000B_Reserve remaining icing white.
- Create buttercream transfer. Measure the circumference of the cake (typically 18"-20") and cut a piece of parchment paper 5" tall by that long. Using a ruler, draw a horizontal line every half-inch &-; you should get 9 stripes. Flip the parchment over, place on cake board or cookie sheet for stability and pipe even, straight black lines on each stripe. Set the parchment paper in the freezer for 15 minutes.
- Finish buttercream transfer. Prepare decorating bag with tip 10 and white icing. Remove parchment paper from freezer and carefully fill in space between black stripes with white icing. Lightly smooth icing. Place back into freezer for 10 minutes.
- Prepare ganache. Using 3oz of Pink and 1/2oz of Violet candy plus 2 Tbsp of cream, prepare Candy Melts ganache following recipe instructions. Remove from heat and allow to cool slightly.
- Decorate cake. Once buttercream transfer is chilled but flexible, remove from freezer and carefully wrap around cake, leaving parchment paper in place. Gently smooth with hand, using light pressure to make sure transfer adheres to cake. Chill cake until transfer is set, about 10 minutes. Carefully peel off parchment paper._x000B_Fill decorating bag with ganache and snip end of tip off. Pipe drips of ganache down one side of the cake, dotting with ghost sprinkles at the end of each drip. _x000B_Place border of bat sprinkles around bottom of cake. Place meringues above ganache drips.
- Using Gold Color Mist, spray candy topper gold. Let dry, about 10 minutes. Position on top of cake. If desired, attach trimmed-down lollipop stick with melted candy to back of topper and let set 5-10 minutes, then place.