1 white cake, baked in a flat pan, cut into 1/2 rounds.
2 batches confectioners' icing, thick enough for pastry bag
1 batch butter glaze
8 oz semisweet chocolate
CAKE:
1 c plus 2 T unsalted butter, room temperature
4-1/2 c sifted cake flour, not self-rising
2 T baking powder
3/4 t salt
1-1/2 c milk
1-1/2 T vanilla
2-1/4 c sugar
7 large egg whites
Preheat oven to 350. Butter a 12x17x1 baking sheet and prepare as usual with parchment paper.
Sift dry ingredients, set aside.
Combine milk and vanilla, set aside.
Cream butter, add sugar, reduce speed to low and add flour and milk alternately in 3 batches. Mix until just combined; do not overmix. Set aside.
In clean bowl, whip egg whites to stiff but not dry peaks. Fold 1/3 egg whites into batter, gently fold in remaining 2/3.
Scrape batter into baking sheet, smooth top. Bake until cake is springy to touch, about 30 minutes. Transfer to wire rack and let cool 15 minutes. Invert on to buttered wire rack and peel off parchment. Re-invert to prevent splitting, and let cool completely.
GLAZE:
1-1/2 T unsalted butter room temperature
1/2 cup confectioners' sugar
4 t milk room temperature
Cream butter and sugar. Add milk until smooth and pourable. Divide and add black gel coloring to half for hat frosting.
Cut cake into 1-1/2" rounds. Pipe icing in a ghost or hat shape, about 1" high.
Place a wire rack over a baking sheet. Set an iced cake round on a fork, over your bowl of glaze and drizzle glaze evenly over cake and icing until completely covered. Transfer to wire rack to set.
Melt chocolate and use pastry bag to pipe melted chocolate as eyes and mouths for ghosts and as bands around brims of hats.
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