A popover mold is ideal for baking these spooky little cakes but you could use cut up pound cake instead under the white icing.
You will need:
1 stick unsalted butter plus extra for greasing
Half cup plus 1 tablespoon Superfine sugar
1 tsp vanilla essence
2 large eggs
One cup self-rising flour
Cornstarch for dusting
Non stick baking spray
1 x 24 oz box white rolled fondant icing
1 tube of black Writing Icing
1. 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.
2. Preheat the oven to 350F. Spoon the batter into a popover pan that has been sprayed with non stick baking spray and fill each molds 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 circles to drape over the cakes. 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.
Makes 6 Ghoulish Ghost Cakes