Item# WLPROJ-9293
Pumpkin and Ghost Halloween Mini Cakes
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Pumpkin and Ghost Halloween Mini Cakes
- Amount
- 6 mini cakes
- Prep Time
- 1 hr 45 min
- Skill Level
- Beginner
- Total Time
- 3 hr 30 min
Pumpkin and Ghost Halloween Mini Cakes are perfect for bringing along to a Halloween party or passing out at home to friends and family this fall! Small enough to hold in your hand but decadent and flavorful enough to warrant a fork! Try baking a batch of these instead of some regular chocolate cupcakes for Halloween, you can thank us later.
Ingredients
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List of ingredients that you can add to your cart by selecting and then choosing "Add Selected to Cart"
- Favorite Cake Mix or Try Our Chocolate Cake Recipe
- Lemon Yellow Icing Color, 1 oz.
- Easy Vanilla Buttercream Frosting Recipe
- Black Food Coloring Icing Color, 1 oz.
- Rose Icing Colors Pink Food Coloring, 1 oz.
- Orange Icing Color, 1 oz.
- Sky Blue Food Coloring, 1 oz.
Tools
List of ingredients that you can add to your cart by selecting and then choosing "Add Selected to Cart"
- Scissors
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Halloween Ghost and Pumpkin Mini Cake Pan, 6-Cavity
Halloween Ghost and Pumpkin Mini Cake Pan, 6-Cavity
Price reduced from $12.49 to$7.99 - Black Angled Icing Spatula, 9-Inch
- Round Cake Decorating Tip 3
- Chrome Plated Cooling Grid, 14.5 x 20 Inch
- 12-Inch Disposable Decorating Bags, 12-Count
- Decorating Piping Tip Set (Standard Round Tip 8 used)
Instructions
PrintClick To Mark Complete
How To
Buttercream Frosting Consistency
Whether you are frosting a cake or piping decorations, the consistency of the frosting is key to getting the right results. Too soft and your decorations will droop. Too stiff and your frosting will be difficult to spread.
How to Prepare a Decorating Bag
Decorating with a bag and tip is one of the most fundamental skills in cake and dessert decorating. Here are some basics to get you started.
How to Use a Spatula
Preparing a perfectly smooth iced cake, while keeping crumbs out of the icing can seem like a tricky thing— but over the years we've developed some methods to make it easier. Start by positioning the cake on its serving board on the turntable. Remember to thin the icing with 3-4 Tablespoons of corn syrup so it spreads easier. The trick to keeping crumbs out of your icing is to glide your spatula over the icing, never allowing the spatula to touch the cake surface or to pull already spread icing from the cake surface. Some decorators prefer to "crumb coat" layers by lightly icing the cake first, allowing a light crust to form, then adding a top icing cover.
