This is how it's made Halloween ghost cake

Pumpkin Spice Cake:

  • 360g plain  flour
  • 1 tbsp baking powder
  • 1 tsp  baking soda
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ginger
  • 400g granulated sugar
  • ½ tsp  salt
  • 170g Stork, softened and cubed
  • 55ml vegetable oil
  • 1 can (15oz/425g) pumpkin puree
  • 120ml milk
  • 2 tsp vanilla extract

 

Espresso Black Frosting:

  • 150g egg whites
  • 250g granulated sugar
  • 340g Stork cut into cubes and cool, but not cold
  • 2 ½ tsp instant espresso powder
  • 1 tbsp vanilla
  • Pinch of salt
  • Black Food gel
  • Silver edible glitter dust