6 October 2017

Ghost Cake & Icecream Cone Toppers...

Spooky cute seems to be the thing for my Halloween preparations this year.
With more little ghosts.

These ones are the edible kind.
Made from meringue, 
these guys are perfect as a cake topper or ice cream cone topper.
They really are not difficult to make.
You will need meringue.
Note cooking time differs from what's stated in the recipe.
The Ghosts need to be baked at 100 degrees Celsius for 40 minutes.

Once meringue is whipped up, 
 onto a baking paper lined tray, 
pipe spirals - large to small with a peak.
You decide the size.
Ice cream topper = smaller
Cake topper = bigger

No icing tip is need. 
Just a plastic bag filled with meringue that has had the corner cut off.
Once baked and cold.
Pipe dots for eyes using black icing.
Store in an airtight container until needed.

Top your favourite cake, or your cone of ice cream with a spooky cute meringue ghost.

Or pop them on a cake stand and eat as is.


Linking at:




#halloween #baking #caketopper #meringue #ghosts




6 comments:

  1. I love this! They're so cute!! I have a thing for ghosts :-)

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  2. Your ghost toppers are adorable! What a fun way to top off a Halloween treat. Pinning. Thanks for partying with us at Snickerdoodle, Tracey Lee.

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    Replies
    1. Thanks Beverly - yes they are super fun! And very easy to make too. :)

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