Haunted Cake

From the article “Halloween Buffet How-To”  

Haunted Cake

Course Cake
Cuisine American


  • 1 piece egg
  • 1/2 cup water
  • 3 tablespoons oil
  • 1 package MAYA Oven Toaster Chocolate Cake Mix 200g  

Butter Cream Frosting:

  • 2/3 cup egg whites
  • 1 cup sugar
  • 1 cup butter
  • 1 cup shortening
  • 1 teaspoon vanilla extract
  • black food color  
  • 1 dozen prepared ghost cut-out cookies  

Poured Fondant:

  • 9 cups confectioners’ sugar
  • 1/2 cup corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract              


  1. Preheat oven to 375°F/ 190°C. Grease and line 8 inch round pan. Set aside.

Prepare Cake: 

  1. Combine egg, water, oil and chocolate mix until well blended.  Pour into prepared pan and bake until done.  Cool and set aside.

Prepare Frosting:

  1. In a bowl, mix egg whites and sugar together over simmering water.  Whisk gently until egg whites are hot. 
  2. Transfer mixture into a mixer bowl and beat on high speed until thick and glossy.
  3. Then at low speed add butter and shortening one at a time. Add in vanilla extract and beat until well incorporated. Tint frosting with black food color.  Set aside.  

Prepare Poured Fondant:

  1. In a bowl, over simmering water.  Mix all ingredients until well combined, smooth and warm.

To Assemble: 

  1. Cover cake with butter cream frosting. Set aside a little of cream frosting.
  2. Get your cut-out cookies and fully cover with poured fondant. Cool and set aside.
  3. Decorate cut-out with ghost face design using reserved butter cream frosting.
  4. Use cookies as decors around the cake.

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