Kitschy Ghost Cake

Kitschy Ghost Cake



3 eggs, separated

1 cup butter, room temperature

1 1/2 cups sugar

2 tsp. vanilla

3 cups cake flour

1 tablespoon baking powder

1/2 tsp. salt

1 1/2 cups milk


1 1/2 cups sugar

1 tablespoon corn syrup

1/8 tsp. salt

1/3 cup water

2 egg whites

1 1/2 tsp. vanilla

For Assembling The Cake:

1 1/2 cups raspberry jam

chocolate sprinkles for the eyes


Preheat the oven to 350 degrees. Grease 3 round 9 inch cake pans lined with parchment; grease the parchment and set aside.

Use an electric mixer to beat the egg whites to stiff but not dry. Transfer beaten egg whites to a clean bowl and set aside. In the used mixing, cream the butter and sugar. Add the egg yolks , one at a time and beat until light and fluffy. Beat in vanilla.

Sift the dry ingredients together onto parchment paper. With the mixer running add half the dry ingredients and then half the milk, then repeat. Gently fold in egg white. Divide equally into the prepared pans.

Bake 18-20 minutes, until cakes just turn a very pale gold and a toothpick inserted into the center comes out with a few crumbs clinging to it. Cool in pans for 10 minutes then remove from pans onto wire racks to cool completely.


To prepare the frosting, bring 1 inch of water to boil in a double boiler. Put the sugar, corn syrup, salt, water and egg white in a bowl to be placed over the boiling water and beat for 1 minute with an electric hand held mixer. For exactly 7 minutes continue to beat the mixture over the boiling water. The frosting should be fluffy and white. Remove bowl from top of boiling water and stir in the vanilla.

To assemble the cake, spread half the jam on top of the bottom layer and top with the second layer using remaining jam. Top with final layer. Frost the cake with the frosting covering completely. Using remaining frosting , place in a piping bag fitted with a large plain tip. Swirl upwards to create ghosts and place a chocolate sprinkle for each eye.

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