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from Families Surrey East Sep/Oct 2020 (Digital)

Early Years

PandiBakes Ghost Cupcakes

Method:

1. Roll out a small sausage shape of Cupcake and buttercream Piping bag and piping nozzle or just a knife is fine. Large circle cutter 7cm but any circle will do just change the size of your sausage shape. White fondant icing or rolling icing Green fondant icing or rolling icing Black fondant icing or rolling icing Halloween sprinkles A little water

7. white icing and cut off one end to

You will need:

make it flat.

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www.pandibakes.co.uk

2. Roll out the white icing to about 2mm thick.

3. Cut out a circle using your circle cutter.

4. Coat the sausage slightly (not too much) with water this will help the icing to stick to the other icing.

5. Place the circle of icing over the sausage shape, pulling out the bottom slightly so it starts to look like the sheet of the ghosts.

6. Next roll to small green balls, pea sized and then two smaller balls in

black. Again use a little water to stick the green balls onto the white sheet at the top and then the black in the middle of the green, to make the ghosts eyes.

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.

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.