Halloween Ghosts Family Cake

Directions

Arrange the cake on the cake plate.

Reserve 1 cup of frosting to make additional ghost figures.

Using an offset spatula, fill the hole in the center of the cake with frosting and then spread frosting over the top and sides in a wavy pattern.

Put the reserved frosting to the decorating bag, snip off the tip of the bag to create a 1/8- to ¼ inch opening.

Pipe as many ghosts as you like onto and around the cake and into the eggcups.

For each, apply pressure to squeeze out some frosting for a base, then lift the bag slowly, decreasing the pressure until the ghost is the desired size, stop the pressure and lift off the bag.

Stick 2 candy eyes to each ghost.

To make the frosting:

Mix together the sugar, water, egg whites, and cream of tartar in the top of a double boiler.

Using an electric mixer on low speed, beat the ingredients for 30 seconds to 1 minute until combine.

Boil a small amount of water in the bottom of the double boiler.

Arrange the top of the double boiler, with the frosting ingredients, on top.

Cook the frosting on medium heat, beating constantly with the mixer on high speed, for about 8 minutes, or until the frosting forms stiff peaks when the beaters are lifted.

Remove the top of the double boiler from the bottom and, using a spoon or rubber spatula, stir in the vanilla extract.

Beat the frosting for 2 to 3 minutes more, or until it is spreadable.

Allow the frosting to cool, it should be slightly warm or at room temperature when you use it.

Discard any leftovers.

Store frosted cake in a cool, dry place until ready to serve.

Make fun!