Frightfully tasty party treats: Spooky ghost cakes

By XANTHE MILTON

Don't be scared! These spooky ghost-shaped meringue cakes are actually easy to prepare.


Spooky: These meringue ghost cakes will be a hit at any party

MAKES 8

INGREDIENTS

170g (6oz) self-raising flour
½tsp baking powder
75g (2½oz) caster sugar
150ml (5fl oz) milk
1 medium egg
2tbsp sunflower oil
For the meringue icing
170g (6oz) caster sugar
1 large egg white
2tbsp hot water
Pinch of cream of tartar
16 currants, lightly flattened

METHOD

Preheat the oven to 180°C/gas 4. Lightly grease eight dariole moulds. Cut 8 small circles of greaseproof paper to fit in the base of each mould so that the cakes will come out easily.

Sift the flour, baking powder and sugar into a bowl. Gently whisk together the milk, egg and oil and pour over the dry ingredients. Mix to get rid of any lumps.

Pour the mixture into the moulds so they are almost full, then place on a baking sheet and bake in the centre of the oven for 15-20 minutes. Check that the tops of the cakes feel firm and an inserted skewer comes out clean, then remove to a cooling rack.

Ease the cakes out of the moulds and turn upside down so their narrowest point is at the top.

To make the icing, put all the ingredients in a heatproof bowl over a pan of simmering water. Beat with an electric whisk until soft peaks form, about 5-6 minutes.

Working quickly, top the cakes with icing. Spoon about a tablespoon onto each one, then use a palette knife to ease the icing down until it covers the whole cake. Use the currants for eyes.

Extracted from Eat Me! by Xanthe Milton, published by Ebury Press at £15. © 2010, Xanthe Milton. To order a copy for £13.99 (p&p free), call 0845 155 072.


source : dailymail

Posted in: Foods