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Ghostly Spectre

Image of Ghostly Spectre

2 x quantity orange-flavoured quick-mix sponge cake mix
900 g/2 lb/2⅔ x quantity sugarpaste icing
Black food colouring
350 g/12 oz/1 quantity butter icing

Materials And Equipment

18 cm/7 in square cake tin
300 ml/ pt pudding basin
23 cm/9 in round cake board


Serves: 14


1. Preheat the oven to 150°C/300°F/Gas 2. Grease the tin and the pudding basin, line the bases with greaseproof paper and grease the paper. Half-fill the basin with the cake mixture and turn the remainder into the tin. Smooth the surfaces and bake in the centre of the oven for 25 minutes for the basin and 1½ hours for the tin, or until a skewer inserted into the centre of the cakes comes out clean. Leave to cool for 5 minutes, then turn out on to a wire rack, peel off the lining paper and leave to cool.

2. Knead a little black food colouring into about one-eighth of the sugarpaste icing. On a work surface lightly dusted with icing sugar, roll out and use to cover the cake board.

3. Cut two small corners off the large cake and two larger wedges off the other two corners. Stand the large cake on the cake board and secure with a little butter icing. Halve the large cake trimmings and wedge around the base of the cake.

4. Secure the small cake to the top of the large cake with a little of the butter icing for the head. Secure the small cake trimmings on either side of the head with butter icing for the shoulders. Use the remaining butter icing to cover the cake completely.

5. On a work surface lightly dusted with icing sugar, roll out the remaining sugarpaste icing to an oval shape about 51 cm/20 in long and 30 cm/12 in wide. Position over the cake, letting the icing fall into folds around the sides. Gently smooth the icing over the top half of the cake.

6. Using black food colouring, paint two oval eyes on to the head.

Storing:- The finished cake can be kept in a cool, dry place for up to four days.

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