Brushstroke ghosts embody everything I love about cake decorating. They’re easy to execute, made of delicious materials, require no special tools, and they’re adorably weird! Wins across the board.
I got the idea for these little guys when I stumbled across a new set of paper goods designed by Hello!Lucky for Daydream Society. This post isn’t sponsored in any way. I just saw the plates, fell in love, and was instantly inspired to create a cake based on them. As much as I love Halloween and the color pink, it hadn’t occurred to me to do something in soft pastels. SO brilliant! I would not be surprised at all if we see a number of cakes and treats pop up this season inspired by these precious party goods.
These cute little brushstroke ghosts are not only adorable on the sides of a layer cake, they also make for ghoulishly great cupcake toppers. Brushstroke ghosts come together in a jiffy, but you can also make them well in advance stored in an airtight container at room temperature until needed.
Ghost Cake Recipe
In my fiddling around with the brushstroke trend (like here on The Cake Blog) I’ve found that the best way to achieve a gorgeous rounded edge is to trim the paint brush. Pinch the flat side of the paint brush between your thumb and pointer finger to steady it and use a sharp pair of scissors to trim the edges of the bristles. Work cutting in towards the paint brush for best results.
Cut the black jelly beans in half lengthwise and set aside. Have the cut jelly beans and black pearl sprinkles nearby when making the ghosts.
Melt the white chocolate in a small heatproof bowl. Pour a quarter-sized puddle of the melted chocolate onto a piece of parchment paper. Smear the dot across the paper using the trimmed paint brush. Go back a few times to give the smear a spooky ghost shape. While the chocolate is still wet, drop a jelly bean on, cut side down, to make the ghost’s mouth. Add two pearl sprinkles for the eyes. Repeat the process to make as many ghosts as you like. Set the ghosts aside to harden completely before using on a cake or cupcakes.
Halloween Ghost Mug Cake
Stir a few drops of pink gel color into the plain buttercream leaving behind lots of streaks and white spots. Use an icing spatula to frost the cake with the swirled pink buttercream. Smooth the top of the cake first, then run the blade of a bench scraper or long icing spatula around the sides of the cake. Take a break from smoothing and leave the top edge scraggly.
Carefully peel the finished ghosts from the parchment paper. Use a small offset spatula or the tip of a knife to help lift them if needed. Add a dab of buttercream to the back of a ghost before pressing it onto the side of your cake.
Slide a sheet pan under your cake and artfully toss pinches of edible stars and star sprinkles around the sides of the cake.Meringue Ghosts Halloween Cake - Chocolate orange layer cake filled and frosted with orange flavored (and colored) buttercream, topped with black chocolate drizzles and adorable meringue ghosts. Impress your Halloween party guests this year with this super cute cake which just happens to be extremely delish!
Easy Spook Cake Recipe
If you've seen these cute meringue cookie ghosts before and always wanted to make them, you've come to the right place. In this post, I will show you exactly how to make meringue ghosts at home. They're actually quite easy and perfect for making your Halloween cake a little extra spooky. You can also find 25 Fun & Easy Halloween Treats on my blog for more ideas.
The hardest part about making these Meringue Ghosts is just having to wait an extra 2 hours for them to dry out in your oven after they're done baking. Basically you need a little patience for this recipe. Otherwise, they're easy peazy!
3) Beat for 5-6 minutes or until test it with your fingers and there's no grainyness (is that even a word?) Mix in pinch of salt and a dash of vanilla.
Best Ghost Cake Recipe
4) Reserve ½ cup of meringue in an airtight container. Pour remaining meringue into a large piping bag fitted with a ½ round pastry tip. Pipe dollops of meringue in varying sizes onto a parchment lined sheet pan.
5) Bake in a 200°F oven for 1 hour. Turn off oven and let them stay in there for another 1-2 hours.
6) Stir black food coloring gel into remaining meringue. Place in pastry bag and cut a tiny corner to pipe the ghost faces onto the meringues.
Ghost Cake Pops
Flour - I used a gluten free flour blend, recipe is on my blog. Or you could use store bought such as Bob's Red Mill 1 to 1 Gluten Free Baking Flour.
Orange Zest - You'll need 3 medium oranges and completely zest all 3. This makes the orange flavor of the chocolate cake extra robust!
Buttercream Frosting - I used my classic vanilla buttercream recipe, but substituted 3 tablespoons orange juice instead of the ¼ cup of cream.
Brushstroke Ghost Halloween Cake
When zesting your oranges, use the small side of a cheese grater and only zest the orange part of the rind. Once you see white, stop zesting as that is the bitter part of the orange rind. (Be really careful when using the grater, you don't want to get your skin scraped.)
Use an offset spatula to frost the cake and a bench scraper to smooth the sides as you rotate the cake on the revolving cake stand.
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Spooky Halloween Chocolate Cake With Merengue Ghosts Recipe| Gourmet Food Store
Chocolate orange layer cake filled and frosted with orange flavored (and colored) buttercream, topped with black chocolate drizzles and adorable meringue ghosts.
Gluten Free Flour - If you don't want to make your own blend, you can use store bought such as Bob's Red Mill 1 to 1 Gluten Free Baking Flour.
Calories: 554 kcal | Carbohydrates: 68 g | Protein: 5 g | Fat: 32 g | Saturated Fat: 16 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 12 g | Trans Fat: 1 g | Cholesterol: 73 mg | Sodium: 381 mg | Potassium: 213 mg | Fiber: 4 g | Sugar: 53 g | Vitamin A: 558 IU | Vitamin C: 10 mg | Calcium: 55 mg | Iron: 2 mg
Halloween Graveyard Cake Recipe
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.
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