- 1 3/4 stick unsalted butter plus extra for greasing
- 3 quart ers cup plus 1 tablespoon superfine sugar
- 1 teaspoon vanilla essence
- 3 teaspoon large eggs
- 1 1/2 cup self-raising flour
- 1 1/3 pound white rolled fondant icing
- 1 pound tube of black writing icing
Beat together the butter, sugar and vanilla essence until light and fluffy.
Add one egg at a time, adding a tablespoon of flour with each egg.
Beat well and fold in the remaining flour.
Preheat the oven to 350 F.
Spoon the batter into 10 greased and floured dariole moulds till just over half full.
Place on a baking tray and bake for 20 minutes.
Remove from the oven and leave to cool.
Allow to cool, cut off the top of the cakes to form a flat surface, then turn out onto a board or plate.
Allow to cool completely.
Dust your work surface with cornstarch and roll out the icing.
Cut out 8x6'' circles.
You can use a saucer as a guide.
Drape these over the sponge cakes to form ghosts.
From the trimmings either use a mini cutter to cut out some tiny white oval shapes or roll out some tiny balls of white icing into oval shapes.
Dampen them with a little water and stick them onto the front of the ghost.
Use a blob of black writing icing for the pupils of the eyes.