- White Sheet Cake
- Confectioners’ Sugar Icing
- Butter Glaze
- 8 ounces semisweet chocolate, for eyes and mouth
Directions
- Using a 1 1/2-inch cookie cutter, cut out circles from cake. Brush off any crumbs with a pastry brush.
- Fit a pastry bag with a plastic coupler, and top cake rounds with icing in a ghost or hat shape,about 1 inch high.
- Place a wire rack over a rimmed baking sheet; set aside. Set an iced cake round on a fork; hold over bowl of glaze. Using a large spoon, drizzle glaze evenly over cake and icing until completely covered. Transfer to wire rack. Repeat with remaining rounds. Let set, about 5 minutes.
- Place chocolate in a heatproof bowl set over a pan of barely simmering water; stir chocolate until melted. Transfer to a disposable pastry bag or resealable plastic bag; snip off tip with scissors. Pipe eyes and a mouth onto ghosts.
Sugar icing recipe (Makes about 7 cups)
- 1 1/2 cups unsalted butter (3 sticks), room temperature
- 3 pounds confectioners’ sugar
- 3/4 teaspoon salt
- 3 tablespoons pure vanilla extract
- 3/4 cup milk, plus more if needed
Directions
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar until well combined. Add salt, vanilla, and milk; beat until icing is smooth and creamy. The icing should be thick enough to pipe and hold its shape. If icing seems too thick, add 1 tablespoon milk at a time until proper consistency is reached. Use immediately, or refrigerate in an airtight container up to 2 days. If refrigerating, bring icing to room temperature before using, and lightly beat until creamy if necessary.
Makes about 1 1/2 cups
- 2 1/2 cups sifted confectioners’ sugar
- 1/2 cup (1 stick) unsalted butter
- 5 tablespoons milk
Directions
- Place sugar in a medium bowl, and set aside. In a small saucepan, melt butter over medium heat. Immediately pour the melted butter into the bowl with the sugar. Add the milk, and whisk until mixture is smooth. Cover bowl, and store at room temperature until ready to use.