Day 219: Ghost Cake

I love these adorable ghosts paired with a pistachio cake! I haven't made a single Halloween themed cake this whole month! The clock is ticking, we only have around two more weeks!

This is my favorite recipe for pistachio cake! It’s moist, fluffy, but the pistachio flavor really shines through well.

I recommend making your cake in the morning or the day before, cover it up in a plastic wrap and then chill it until further use. You want your cakes to be sturdy for the assembly!

To make the ghosts I made my own fondant!! All you need is marshmallows and powdered sugar. It will come together in 5 minutes and tastes so much better. I definitely recommend making it! I just used a ghost cookie cutter and placed it onto my cake. I then piped some eyes and a smile with my leftover chocolate frosting.

I’ve made a list of cake techniques to master. Hopefully each week I can try a new technique. Today I made a rope around the top of my cake!

This cute ghost cake will definitely impress! It's a mini 6" cake and is absolutely delicious in all ways. You'll be asking for seconds in no time at all!

|Level: 👩🏽‍🍳👩🏽‍🍳|Time: 2 hours| Serves: 4-6|

RECIPE:


INGREDIENTS:

  • 1 1/2 cup lightly salted pistachios, blended in a food processor until the consistency of cornmeal

  • 1 cup flour

  • 1 teaspoon baking powder

  • 1/2 cup granulated sugar

  • 1/2 cup olive oil

  • 3 eggs

  • 2 tablespoon whole milk

Vanilla Soak:

  • 1/2 cup milk

  • 1 tablespoon vanilla paste

Chocolate Frosting:

  • 1 1/2 cups powdered sugar 1/2 cup unsweetened cocoa powder

  • 1 1/2 sticks (12 tablespoons) butter, softened

  • 1-2 tablespoons whole milk

Ghost Fondant :

  • 1 cup marshmallows

  • 1 cup powdered sugar

STEPS:

  1. Microwave marshmallows for 30 seconds in a bowl. Add powdered sugar and knead until the fondant becomes a smooth ball. Roll the fondant into a large circle, and cut out ghosts with a cookie cutter. Set aside.

  2. Preheat your oven to 350 degrees F and grease 2, 6" cake pans with butter. Whisk your pistachios, flour, baking powder, and sugar in a large bowl. Add in your olive oil, eggs, and milk. Pour into prepared pans and bake for 35-40 minutes. Cool on a cooling rack. Once your cakes are cool cut them each in half so you have four cake layers. Mix your milk and vanilla paste together in a bowl. Brush onto the cake so that the cake will stay nice and moist.

  3. Beat your powdered sugar, cocoa powder, and butter, for 2 minutes. Pour in your milk and keep beating until you get to a frosting-like consistency. Save a 2 tablespoons worth of frosting for the eyes, smile, and "boo's" on your cake, put this into a piping bag, and snip off a little bit of the end. Frost your cake using the remaining frosting. You should have some leftover to pipe a rope border along the top of your cake. Take your ghosts and place them onto the sides of your cake. Pipe little eyes, a smile on your ghosts, and the word "boo" all-around your cake.

Enjoy!


- The Bored Baker 👩🏽‍🍳

Made this recipe? Tag @theboredbakerofficial on Instagram.


57 views

SUBSCRIBE VIA EMAIL

DAILY NOTIFICATIONS

© 2020 by The Bored Baker.