Tint fondant: 48 oz. gray, 10 oz. dark gray, 10 oz. light gray and 2 oz. yellow; reserve 4 oz. white.
Make ghosts. Mix 1 teaspoon of Gum-Tex to 3 oz. white fondant. Roll out 1/8 in. thick. Cut out six ghosts, three in each direction, using second smallest from set. Let dry. Draw faces using black edible color marker.
Cover towers. Melt Candy Melts candy according to package directions. Turn towers upside down and attach dowel rods with melted candy. Attach 5 in. of rod to one tower. For the remaining, attach 3 in. of rod.
Using 20 oz. of rolled fondant, roll out light gray fondant 1/8 in. thick. Cover towers with fondant, trimming as needed.
Make battlement squares and turrets.
For battlement squares, roll out 20 oz. light gray fondant 1/4 in. thick. Use smallest square Cut-Out to cut 12 squares.
For turrets, roll out dark gray fondant 1/8 in. thick. Cut out circles using the wide end of tip 2. Using damp brush, attach around bottom of turret and overlapping, working your way to the top.
Bake and cool one 12 in. x 3 in. cake and two 6 in. x 3 in. cake. (Trim cake to 5 in. high.) Cool completely.
Prepare icing. Tint green and black. Ice 12 in. cake green with spatula. Prepare 6 in. cake with 22 oz. light gray fondant and stacked construction.
Use Cake Dividing Chart and divide 12 in. cake into 16ths. Use tip 2 and black icing to pipe Cornelli Lace. Use tip 8 and black icing to pipe lines between lace.
Stack 6 in. cake slightly off set, about 2 in. from back.
Make windows. Roll out 1 oz. yellow fondant 1/16 in. Cut out six rectangles, each 1 1/2 in. x 1/2 in. Attach to towers using damp brush.
Roll out 1 oz. dark gray fondant 1/16 in. thick. Cut out six strips, each 1/4 in. x 1 in. Attach to windows for sills using damp brush. Use black edible color marker to draw window panes and bricks. Position towers into cake.
Make door. Roll out 1 oz. dark gray fondant 1/16 in. thick. Cut out rectangle, 3 in. x 1 1/2 in. with rounded top edge. Attach with damp brush.
Make windows. Roll out 1 oz. yellow fondant 1/16 in. thick. Cut out 12 windows, 1 in. x 1/2 in. Attach to cake with damp brush.
Roll out 1 oz. dark gray fondant 1/16 in. thick. Cut out 12 windowsills, each 1 in. x 1/4 in. Attach to windows with damp brush. Use black edible color marker to outline and draw panes.
Attach battlement squares with a damp brush and turrets.
Marbleize 3 oz. light gray fondant with 1 oz. white fondant. Flatten 22 balls, each 3/8 in. dia., and attach around door. Flatten 38 balls, each 5/8 in., and attach for road.
The perfect look for formal presentations, such as wedding and anniversary cupcakes. The precise, lacy design of this freehand technique depends on the continuous curving strings that do not overlap or touch.
Your Halloween guests will certainly be ensnared with this amazing cake. When you slice the cake open, they won?t believe their eyes?a bloody checkerboard pattern! Create this eerie delight with the Wilton Checkerboard Cake Pan Set.
Trick out the Wilton Wonder Mold Kit this Halloween by transforming it to a wicked witch. The Chocolate Pro Electric Chocolate Melter makes a great cauldron to dip cake pops into melted Candy Melts candy.