INGREDIENTS

• #4 icing tips
• black royal icing
• Cake Boss Modeling Kit
• chocolate cake mix
• chocolate or fudge buttercream
• couplers
• cream cheese frosting
• Equipment
• fondant rolling pin
• Ghost Cakelette Pan
• Ingredients
• offset spatula
• orange royal icing
• piping bags
• purple royal icing
• serrated knife
• small offset spatula
• white buttercream or cream cheese frosting
• white fondant

DIRECTIONS

1. Lightly grease pan cups (optional) and fill each 3/4 full with cake batter
2. Cool cakelettes completely in the pan. This helps cakelettes hold their shapes and features.
3. Once cooled, remove cakelettes from pan and trim the bellies with a serrated knife.
4. Turn cakelettes right side up and start decorating.
5. Using a small offset spatula, apply a very light coat of cream cheese frosting to cakelette. This is called “dirty icing and keeps the fondant adhered to the cake.
6. For each cakelette, take a golf-ball-size piece of kneaded white fondant and roll to 1/8 thick using a rolling pin.
7. Drape rolled fondant over the top and sides of cakelette, lightly pressing it into all of the nooks and crannies
8. Press the fondant into the facial features and outline areas of each ghost.
9. Fit 3 piping bags with a coupler and a #4 tip and fill 1 with black, 1 with purple, and 1 with orange buttercream.
10. Pipe decorations on top of each cakelette: black for the black eyes and mouths, purple for the tops of hands and dots along bottom edge, orange for BOO and bottom of hands.