HALLOWEEN
PandiBakes Ghost Cupcakes Method: 1. Roll out a small sausage shape of white icing and cut off one end to make it flat. 2. Roll out the white icing to about 2mm thick. 3. Cut out a circle using your circle cutter.
You will need: • Cupcake and buttercream
4. Coat the sausage slightly (not too much) with water this will help the icing to stick to the other icing.
• Piping bag and piping nozzle or just 5. Place the circle of icing over the a knife is fine. sausage shape, pulling out the bottom slightly so it starts to look • Large circle cutter 7cm but any like the sheet of the ghosts. circle will do just change the size of your sausage shape. 6. Next roll to small green balls, pea sized and then two smaller balls in • White fondant icing or rolling icing black. • Green fondant icing or rolling icing 7. Again use a little water to stick the • Black fondant icing or rolling icing green balls onto the white sheet at the top and then the black in the • Halloween sprinkles middle of the green, to make the ghosts eyes. • A little water
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8. Pipe the buttercream onto the cupcake or if you don’t have a piping bag and nozzle, use a knife to spread the buttercream onto the cupcake. 9. If you piped the buttercream, sprinkle some sprinkles over the top and place your ghost in the middle.
For more information contact Amy Yiannakou amy@pandibakes.co.uk 07516 961799 www.pandibakes.co.uk familiesonline.co.uk
10. Alternatively, dip your spread buttercream cupcake into the sprinkles in a bowl and put a little buttercream at the bottom of the ghost and place in the middle of the sprinkled top. September 2020 23
