Ghost Cake


Scary cute!  

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Ahem… continuing..

First you bake a red velvet cake (from box or from scratch - mine was from scratch).


Fill it with cream cheese frosting and stack it!

Cover the cake in almond buttercream and top with ganache for a cool drip effect.

Oh! Don’t forget the meringue ghosts to decorate the cake!

The air bubbles created their own mouths… which I filled in with chocolate.

The mustache one is my favorite!

You can also decorate it with candy corns - I think they look like teeny gravestones.

I also made cupcake versions.  Adorable and perfect for individual servings.


Layered Red Velvet + Cream Cheese Frosting + Chocolate Ganache 

"Dude you don’t look so good"
"You have NO idea what I’ve been through"

 * I almost didn’t upload anything because I was losing daylight fast and most of my photos were either taken with my iPhone or with poor lighting.  (The cupcakes were shot the day after) BUT this cake was so cute I couldn’t keep it to myself*

Recipes Featured:

All recipes make enough for 1 six-inch two tiered cake and a dozen cupcakes. 

Cream Cheese Frosting 

8 oz. cream cheese (cold, straight out of the refrigerator)
5 tablespoons butter (softened)
2 teaspoons vanilla
2 c. powdered sugar (sifted after measuring)

1. Combine cream cheese, butter and vanilla until combined and smooth.
2. Gradually add 2 cups of powdered sugar.

Chocolate Ganache

8 ounces semisweet chocolate, coarsely chopped
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In a microwave oven safe bowl, place chocolate, corn syrup, and half and half. 
2. Microwave for one minute and stir.  If not smooth, work in 15 second batches until desired smoothness.
3. Cool slightly before spreading over cake to get drip effect.

Almond Vanilla Buttercream
This is enough for just the cake (I did not use it on the cupcakes).

8 tablespoons unsalted butter (softened)
3-4 cups confectioner’s sugar
1/4 cup milk
1 tsp. vanilla extract
1/2 tsp. almond extract

1. Mix 3 cups of confectioner’s sugar, butter, milk, vanilla and almond extract until smooth.
2. Gradually add remaining cup of confectioner’s sugar until desired thickness is reached.

Happy Halloween!! :D

i miss you cupcake!

Snicker S(ome)More

One of my biggest flaws is indecisiveness.  Don’t get me wrong. Once I make a decision, I stick to it like a tongue on a frozen pole. It’s just making up my mind that takes so long. 

Sometimes I have too many recipes that I want to try and by the time I make my decision, it’s either too late or I’ve lost the will to make it. This particular recipe was a doozy because I had two cupcake recipes I wanted to try: a s’more cupcake and a snickerdoodle one.  

In such a dilemma, I would just bake both but at this particular time* I only had a small time allotted for baking. So I decided to fuse the two together and a new cupcake was born: a snickerdoodle cupcake with chocolate and graham cracker layered crust topped with marshmallow frosting.

The Anatomy (starting from the top): Cinnamon Chocolate Sugar Topping / Marshmallow Frosting / Snickerdoodle Cake / Dark Chocolate Layer / Graham Cracker Crust

The Army:

Ready to be devoured.
I’m not going to lie, this particular recipe takes a long time to assemble**. But the “Oohs” and “Ahhs” you will get is totally worth it! You will definitely snicker s’more. 

Snicker S’more Cupcakes
Recipe Adapted From Martha Stewart

Graham Cracker and Chocolate Layered Crust

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup sugar
9 ounces bittersweet chocolate, finely chopped

1) Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.

2) Stir together graham cracker crumbs, sugar, and melted butter in a large bowl until well combined.

3) Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. 

4) Place 2 teaspoons chocolate in each muffin cup.

5) Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and set aside to cool. 
(If chocolate layer is not completely melted, use back of spoon to smooth it out to an even layer)

While the crust is cooling, make the cupcake batter.

Snickerdoodle Cupcakes - this recipe makes 28 cupcakes, you may have extra after filling 2 pans

1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self- rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk

1) Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.

2) With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.

3) Add eggs, one at a time, and beat in vanilla.

4) Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

5) Divide batter evenly among lined cups, filling each three-quarters full.

6) Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.

7) Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.

While the cupcakes cool, make the Marshmallow Frosting. 
(I’ve read that swiss meringues (that is what the marshmallow frosting really is) tend to get grainy the day after. If you are making the cupcakes a day earlier make the frosting the day that you plan to serve it.)

Marshmallow Frosting

4 large egg whites
1 cup sugar
1/4 teaspoon cream of tarter
1 teaspoon vanilla extract

1) Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

4)Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

Sprinkle tops with cinnamon chocolate sugar topping.

Cinnamon Chocolate Sugar Topping

2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 chocolate bits (left over from chopped chocolates for crust)

1) Stir sugar, cinnamon and chocolate together.

2) Using a small, fine sieve, dust peaks with cinnamon chocolate sugar.

(*This cupcake was made in November, during school)

(**If you are wondering, “If it takes so long to assemble, how did you even find the time to make it during med school?”. It was just after a big exam and I finally had the leisure to do what I wanted to do for once. :D)

Snickerdoodle Cupcake With Chocolate and Graham Cracker Layered Crust Topped With Marshmallow Frosting (Recipe and Blog Coming Soon!)

Snickerdoodle Cupcake With Chocolate and Graham Cracker Layered Crust Topped With Marshmallow Frosting
(Recipe and Blog Coming Soon!)