Halloween ghosts
- Good Food team
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Makes 18
More effort
Prep: 40 mins
Cook: 10 mins
Plus cooling
A star rating of 4 out of 5.5 ratingsRate
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Made with melted marshmallows, these spooky little Halloween ghost cakes are both chewy and crisp
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Ingredients
Nutrition
Units:
MetricUS
-
100g unsalted butter
plus a little extra for the tin
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300g pink and white marshmallows
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200g rice
cereal (try Rice Krispies)
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300g white chocolate
melted, for coating
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a little melted plain chocolate
or black writing icing, to decorate
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wooden lolly sticks or coffee
stirrers (stirrers are a little more bendy)
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Nutrition: per serving
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kcal233
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fat10g
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saturates6g
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carbs35g
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sugars22g
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fibre0g
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protein3g
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salt0.24g
low
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Method
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step 1
Butter, then line a 30 x 20cm Swiss roll tin with baking parchment. Melt the butter in a large non-stick saucepan. Tip in the marshmallows, then melt very gently for about 10 mins, stirring regularly to make sure they don’t stick.
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step 2
Once smooth, stir in the cereal until all of the grains are coated. Spoon the mix into the tin, then press down to make it flat and smooth. Chill until cool and set. Can be made up to 2 days ahead.
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step 3
Make the ghost shapes two ways. Cut the cake into rectangles, then use a sharp knife to round off the tops and zig-zag the bottoms. Or, to make flying ghosts, stamp out circles about 9cm across and use a sharp knife to divide into teardrop-shaped ghosts. Cut pieces of leftover cake to make arms, if you like.
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step 4
Carefully push a lolly stick into the bottom of each ghost. Put onto a cooling rack. If you’ve made arms, stick them on using a little white chocolate, then spoon over more chocolate and paint it over and down the sides of the ghosts with a pastry brush. Leave to set. Pipe on eyes with the plain chocolate or icing.
Recipe from Good Food magazine, October 2010
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A star rating of 4 out of 5.5 ratings
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