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Glowing Ghost Cake

Cayla Gallagher

Glow sticks and meringue create glowing ghosts atop this chocolate cake filled with peanut butter frosting.

Glowing Ghost Cake

Ingredients

  • Ghosts:

  • 4 large egg whites, room temperature

  • ½ tsp cream of tartar

  • 1 cup superfine sugar

  • edible ink pen

  • Cake Batter:

  • 1 cup unsalted butter, room temperature

  • 2 cups sugar

  • 6 eggs, room temperature

  • 1 tsp vanilla extract

  • 3 cups all-purpose flour

  • 1 tsp baking soda

  • 1 tsp salt

  • ½ cup cocoa powder

  • 1 ¼ cups buttermilk

  • 1 cup chocolate chips

  • Buttercream:

  • ½ cup peanut butter

  • 1 cup unsalted butter, room temperature

  • 1 tsp vanilla extract

  • 2 ½ cups confectioner’s sugar

  • Drizzle:

  • 5 oz white chocolate, melted

  • 2 ½ oz whipping cream, hot

  • purple food colouring

  • glow sticks

Instructions

  1. Make the ghosts: Combine the egg whites and cream of tartar in a large bowl and beat with an electric mixer until the eggs are foamy. Increase the speed of the mixer, and once the eggs become opaque, add ½ of the sugar. Continue beating until the egg white start to stiffen. Add the remaining sugar and beat until stiff peaks form. Place the mixture into a piping bag fitted with a large, round piping tip. Pipe dollops onto a baking sheet lined with parchment paper, making several large ghosts and some smaller ghosts. Bake at 200F for 60-90 minutes, until dry and crisp to the touch. Turn off the oven, open the oven door slightly (I stuck a wooden spoon between the door and the oven, to prop it open), and leave the ghosts to dry completely, for 6 hours or up to overnight. Gently draw faces onto the ghosts with the edible ink pen. Gently make holes into the bottoms of the large ghosts with a sharp knife. Set aside.

  2. Make the cake: Beat the butter and sugar with an electric mixer until pale and fluffy. And the vanilla extract and eggs one at a time mixing with each addition. In a separate bowl, combine the flour, cocoa powder, salt and baking soda and mix well. Add this to the batter in 2 additions, alternating with the buttermilk. Add the chocolate chips and mix well. Pour the batter into 2 greased and floured 9-inch round cake pans. Bake at 350F for 40 minutes, or until a skewer inserted into the cakes comes out clean. Cool completely.

  3. Make the buttercream: Beat the peanut butter and butter with an electric mixer until smooth. Add the vanilla extract and combine. Add the confectioner’s sugar one cup at a time, mixing with each addition.

  4. Make the drizzle: Combine the melted white chocolate and whipping cream. Dye the ganache purple and allow it to cool slightly while you assemble the cake.

  5. Assembly: Slice the tops off the cakes to level the surfaces. Spread some of the buttercream onto one cake and place the other cake on top. Spread some more buttercream on top of the cake and a scant amount on the sides of the cake, so that you can see the cake through the buttercream. Snap the glow sticks to trigger the glowing function, wrap in plastic wrap and insert into the cake. Leave the top of the glow sticks sticking out of the cake. Drizzle the purple drizzle onto the cake, allowing it to drip off the sides. Slide the large ghosts onto the top of the glow sticks and decorate the rest of the cake with the small ghosts. Place the cake in a very dark room (or outside!) and watch the ghosts glow!

Glowing Ghost Cake
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