Learn how to make Halloween ghost cake decorations for your spooky cupcakes this Halloween. They’re really easy to make especially when you follow our step-by-step picture and video recipe.
Ingredients
- 6 large and 12 small lollies
- 125g white fondant
- 125g white modelling paste
- 10g black fondant
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Step 1
Bake your cupcakes and leave to cool completely. Ice your cupcakes by spreading the chocolate icing on with a small palette knife.
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Step 2
Mix the fondant and modelling paste together, roll and cut a 98mm circle for the larger ghosts and 78 for the smaller ones. Once you have cut your circle, give it a quick roll over with the rolling pin just to make a bit larger.
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Step 3
Pop your lollies into a piece of polystyrene or something similar. Victoria used smaller lollies for the small ghosts. Roll the black fondant out to 2mm thick and cut a circle, then using the same cutter, cut a section away to leave you with a smile. Roll 2 small balls of black fondant for the eyes.
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Step 4
Stick the eyes and the smile into the centre of your rolled circle. Black fondant it usually quite sticky so you don’t need to glue it, however, use a dot of water on the end of a brush if you need to.
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Step 5
Lay the circle over your lolly and arrange the ruffles around the bottom with the tips of your fingers.
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Step 6
Add the ghosts to the cupcakes by pushing the lolly stick gently into the centre of the cakes. Your cupcakes are ready to serve.