INGREDIENTS

175g butter

175g caster sugar

1 tsp vanilla essence

3 eggs

175g self-raising flour

900g ready to roll white icing

pink food colouring

tube of black Writing Icing


METHOD
Beat together the caster sugar, butter and vanilla essence until light and fluffy.  Add one egg at a time with a tablespoon of flour for each egg.  Beat well and fold in the remaining  flour.

Spoon into 12 greased and floured dariole moulds, place on a baking tray and bake in a preheated oven at 180C for 20 minutes (160C for fan oven). Remove from the oven and leave to cool.  Cut the top of the cakes off to form a flat surface and then turn out onto a board or plate.  Leave until completely cold.

Colour 75g of the icing pink using the food colouring. Roll out the remaining white icing on a surface dusted with cornflour and cut out 12 X 15cm circles (can use a saucer as a guide).  Drape these over the sponge cakes to form ghost figures.  Cut out oval shapes from the pink icing (you can use a squashed piping nozzle for this) and dampen the pink icing shapes with a little water to attach them to the ghost. Use a blob of black Writing Icing for the pupils and draw a zigzag for the ghost's mouth.