Best 3 Ghost Busted Piñata Cake Recipes

GHOST-BUSTED PIñATA CAKE

Steps:

• Preheat oven to 350 degrees. Spray 2 8 x 3-inch cake pans line the bottom of each pan with parchment.
• Whisk flour, cocoa and salt in a bowl.
• Place oil and sugar in bowl of an electric mixer fitted with the paddle attachment and beat at medium speed until well blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring and vanilla (Take care: it may splash.) Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
• Place baking soda in a small dish, stir in vinegar and add the mixture to batter with the machine running. Beat for 10 seconds.
• Divide batter among cake pans, place in oven and bake until a cake tester comes out clean, about 30 to 40 minutes. Let cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until soft. Add the powdered sugar, cream cheese, salt and vanilla. Beat on medium high until light and fluffy about 5 minutes.
• Once the cakes are cooled, cut the tops of the cakes level, reserve the scraps. Divide each cake evenly into two layers. Using a 3 or 3 ½-inch cookie cutter, punch out the center of two of the cake layers. Reserve the scraps.
• Place 1 of the whole cake layers on the cake board or plate and spread a thin layer of cream cheese frosting on top. Place the second whole cake layer on top. Pipe or spread a ring of frosting on the outside of the top layer and add one of the punched layers on top. Pipe or spread a layer of frosting on top of the ring of cake and add the final punched layer. Apply a thin coat of frosting around the sides of the cake.
• Line the bowl with plastic wrap letting it come up over the sides. Add a little bit of cream cheese frosting to the bottom of the bowl and spread it up the sides. Place pieces of the cake scraps into the bowl to approximate layers, adding frosting as needed. Make a 3 to 3 ½ inch hole in the center of the bowl (to match up with the hole in the center of the layer cake). Place the bowl in the freezer for 3 hours. Place the cake in the fridge. Keep the remaining frosting covered at room temperature until ready to finish assembly.
• Remove the cakes from the fridge and freezer. Using the plastic wrap to help, pull the cake dome out of the bowl. Remove the plastic wrap.
• Fill both holes with the candy. Spread a thin layer of frosting on the top ring of the layer cake. Flip the dome of cake on top. To prevent the candy from falling out of the top, I recommend placing a piece of cardboard over the bottom of the cake dome, flipping it upside-down, using the cardboard to prevent spillage then sliding the cardboard out once the dome is almost touching the base cake.
• Use the remaining frosting to smooth out and even the entire cake. Place cake in the fridge or freezer to firm while you get the decorations ready.
• Roll out the black fondant to ¼ inch think, spread the top with sanding sugar then use the rolling pin to press it inches Cut out desired eyes and mouth.
• Roll the white fondant, using cornstarch to prevent sticking, to ¼ inch thick in a roughly 16-inch circle.
• Remove the cake from the fridge. Roll the fondant around the rolling pin and place over the cake. Using corn starch on your hands, work the fondant down from the top, letting it drape and form ghost-like pleats.
• Use water to adhere the eyes and mouth. Refrigerate until ready to serve.

EASY GHOST CAKE

Steps:

• For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly coat one 9-inch round cake pan and one 9-inch square cake pan with nonstick cooking spray. Line the bottom of each with parchment paper; lightly coat the paper with nonstick spray.
• Whisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
• For the frosting: Meanwhile, beat the butter in a stand mixer on medium-high speed until very creamy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Mix the milk, vanilla and salt in a liquid measuring cup, then add it to the butter. Mix slowly on low speed until combined. Increase the speed to medium and beat until very smooth. Add half of the confectioners' sugar and beat on low speed until just combined. Scrape the bowl again with a rubber spatula. Add the remaining confectioners' sugar and beat on low speed until combined and smooth, 2 to 3 minutes. Scrape down the sides of the bowl, then mix on medium-low speed until fluffy and well combined, about 5 minutes. Transfer 1/2 cup of the frosting to a small bowl and mix in black gel food coloring until very pigmented. Set both bowls of frosting aside at room temperature until ready to assemble the cake.
• For assembling: Once the cakes have cooled completely, place the square cake, domed-side down, in the center of a large cutting board or platter (this will be the body of the ghost). Place the round cake domed-side down and cut in half with a sharp knife into 2 half-moons. Place one half-moon above the square cake with the cut-side adjoining the body (this will be the head of the ghost). Repeat with the other half-moon below the body (this will be the bottom of the ghost from which two arms will be cut). Next, cut a scalloped edge of 3 curves, each about 2 inches wide, into the bottom of the ghost, keeping the cake scrap intact as one piece. Then cut two oval-shaped arms from that cake scrap. Place one arm on each side of the ghost's body. There should be minimal cake scraps left; enjoy or save for another use.
• Use a little white frosting to help adhere the head, bottom and arms to the body. Frost the top and sides of the cake with the remaining white frosting, smoothing out the top with an offset spatula. Transfer the black frosting to a piping bag fitted with a small round pastry tip; pipe two eyes and a mouth onto the ghost. Serve right away or cover and refrigerate for up to 3 days.

PINA COLADA PINEAPPLE CAKES

Steps:

• To make yellow pieces:.
• Place the yellow candy melts into a medium, heatproof bowl.
• Fill a small pot of water with a 2-inch depth of water. Set over a low heat with the bowl of yellow candy melts on top. Stir until the yellow candy melts have melted and are smooth. Remove from the heat.
• Drop a small dollop (about 1/4 to 1/8 tsp) of the melted candy melt onto a baking sheet lined with parchment paper. Using a small, offset spatula make a brushstroke motion over the dollop of candy melt to spread it out into a thin oval.
• Repeat this with all of the melted yellow candy melts - you may need to re-melt it in the bowl if it's starting to set.
• Chill for 15-20 minutes until set.
• To make green leaf crown top:.
• Place the green candy melts into a small, heatproof bowl.
• Fill a small pot of water with a 2-inch depth of water. Set over a low heat with the bowl of green candy melts on top. Stir until the green candy melts have melted and are smooth. Remove from the heat.
• Drop a small dollop of green candy melt onto a baking sheet lined with baking paper. Use a brushstroke motion (similar to before, but in a longer motion to make a longer stripe) to make one thin, long leaf. Repeat with dollops of candy melt close together, connecting them at the base, to make the green leaf crown.
• Repeat with the green candy melts to make a total of 6 crowns.
• Chill for 15-20 minutes until set.
• To make pineapple cake:.
• Preheat the oven to 350 degrees F. Grease two quarter-sheet pans (9 x 13 inches).
• In a large bowl, mix the white cake mix, half the vanilla pudding mix, all of the vegetable oil, the 4 eggs, the water and half of the rum.
• Drain the crushed pineapple but reserve the juice. Add half of the crushed pineapple to the cake batter along with all of the shredded coconut. Fold together to combine.
• Divide the cake batter evenly between the two prepared cake pans, spreading out into even layers. Bake for 15-20 minutes until golden and a toothpick inserted into the centre of the cake comes out clean.
• Let cool completely before assembly.
• To make the frosting:.
• In a large bowl combine the remaining crushed pineapple, remaining light rum, the reserved pineapple juice and remaining vanilla pudding mix, stirring until smooth and thickened.
• Fold in the thawed cool whip. Add the yellow food colouring and fold together to combine.
• Assemble:.
• Remove the cooled cake layers from the baking sheets. Use a 3-inch round cookie cutter to punch out 9 circles from each of the cake layers (so you have a total of eighteen 3-inch circles).
• Stack 3 cake circles on top of each other, sandwiching them together with 1 tbsp frosting between each layer. Repeat so you get six small 3-layer cakes.
• Use a serrated knife to carefully carve each small cake into a pineapple shape.
• Cover each small cake with frosting in an even layer.
• Cover with the chilled yellow candy melt ovals: start at the top of the cake, layering in rings going around the cake, allowing the candy melts to overlap slightly, until each cake is completely covered.
• Transfer the melted semisweet chocolate chips to a disposable piping bag. Snip off the very tip so you have a tiny opening. Pipe dots of dark chocolate randomly onto the yellow candy melts to represent the 'eyes' of the pineapple.
• Top each cake with one of the green candy melt crowns.
• Serve.
• NOTE:.
• Adding shredded coconut to your cakes will make it easier to trim into pineapple shapes - the coconut addition is not shown in the recipe video.