Why be scary when you can be spooky-cute? This adorable ghost cake with sprinkles is proof that Halloween treats can be more sweet than spooky. With layers of moist chocolate cake, rich ganache, and a draped candy “sheet,” this friendly little ghost is ready to charm your party guests.
Happy October, friends! As usual, time flies and I can’t believe we’ve already arrived at spooky season. This year I’ve decided to keep things on the spooky-sweet side. That’s the vibe I wanted to capture with this ghost cake, inspired by an adorable little shelf-sitter I spotted right here on Pinterest. It was so cute, I knew I had to put my spin on it in cake form.
Now, a ghost cake like this might call for fondant since it drapes so easily into a sheet shape. But I didn’t have any on hand. What I did have was plenty of candy melting wafers, which reminded me of my favorite candy clay recipe (you might remember it from my One Big Taco Cake). Candy clay is surprisingly simple to make, and it’s pretty forgiving to work with. For this ghost, I gave it a double covering – the first layer as a pink “petticoat” and the second as a white sheet with candy sprinkles all over it, just like its polymer clay cousin.
Make the Chocolate Cake
Underneath the double layer of candy sheets is a tall stack of mini chocolate cakes. It’s made with the easiest cake batter to throw together, and it may seem a little crazy/wacky (that’s a hint) because it contains no dairy or eggs. I chose it because it makes quicker work of this baking project. And the end result is deeply chocolaty, rich, and surprisingly moist!
Mini Baking Pans
You’ll need some special cake pans for this. Prep five 4″ springform pans and one 5″ springform pan with flour-based baking spray. Pour in the batter to 3/4 full and bake until well risen. A toothpick tester inserted near the center should come out clean when they’re done.
Keep in mind that, even though these are mini cakes, they will still need a while to bake because of their depth. The 4″ cakes will take about 45 minutes, and the 5″ cake will take 55 minutes.
After they cool, level the tops of the 4″ cakes so that they look like this (above). They should be about 1 1/4″ tall each. Save the scraps for a snack or for cake pops.
Do not trim the top off of the 5″ cake. That’s going to be the ghosty’s head and we need to keep the dome shape.
Make the Ganache Frosting
This is a simple ganache that anyone can make, and takes about 5 minutes to whip up. Combine heavy cream and chopped chocolate (or chocolate chips, which keeps things quick and easy), microwave at 100% power for 1 minute and let stand for 1 minute. Then whisk until a smooth shiny ganache forms. Let it stand at room temperature to thicken, or you can place it in the refrigerator, checking and stirring every 15 minutes. It should be thick but still spreadable, like soft peanut butter.
Build the Ghost Cake
Begin by stacking and frosting the 4″ cakes. Stack the layers into an even tower and cover completely with the ganache; smooth evenly. This doesn’t have to be perfect because it will be completely covered by the candy sheets later. The end result should be about 7″ tall with the ganache filling between the layers. This is the ghost’s body.
Next, trim the edges of the 5″ cake to 4″, keeping the dome shape and height. Cover completely with ganache and smooth as evenly as possible. Refrigerate all of the layers while you make the candy sheets.
Make the Candy Clay Sheets
Most important – if possible, use Wilton Candy Melting Wafers. I have tested this recipe with other melting wafers, and most have an excess of fat/oil in them which makes for a very loose clay that won’t set up well. It is possible to knead out the excess oil, but it takes a while and it is very messy. So – beginners especially – go with Wilton here. Also, you’ll spend a lot less if you purchase them from your local grocery or craft store.
For the pale pink petticoat, place 24 oz. of pink candy melting wafers and 6 oz. of white melting wafers in a large microwave-safe bowl. Heat in 30 second increments at 100% power, stirring well between intervals, until melted and smooth. Next, add in corn syrup. Fold together until the mixture thickens and forms an unsticky dough. Knead well until smooth and pliable. Immediately turn out the candy onto a work surface covered with parchment paper. Top with another piece of parchment and roll out slightly larger than an 18″ circle. Cut an 18″ circle from the dough. I used my largest pizza pan as a guide which helped a lot! Allow the candy to set up until firm but still malleable enough to drape.
Cover the Cake with the Candy Sheet
Pick up the pink candy sheet and drape it over the stacked 4″ cakes. Gently coax the sheet into folds using your fingers to create and arrange the pleats. Place the domed cake piece on top and push a dowel through the top and all the way through the cakes so that they are anchored together.
For the white outer sheet, repeat the candy sheet-making process with 30 oz. of bright white candy melts (2 1/2 bags). Drape the candy sheet over the dome, smoothing it down around the ‘head’ and pinching and arranging the hanging pleats with your fingers.
Cut Out The Ghostly Eyes
Use a 1 1/4″ teardrop shaped fondant cutter to stamp out the eyes. This cutter is normally used to make flower petals, but it really works well here! If you don’t have one, you could make round eyes using the round end of a large decorator piping tip (or if you’re confident – freehand it!). Stamp all the way through to the ganache and peel away the cut-outs.
Add the Candy Sprinkles!
My favorite part! Large, bold sprinkles will make your adorable ghost cake even more adorable! I used this set of sprinkles with the large rod-shaped pieces that look like oversized ice cream sprinkles. It comes with a sprinkle grabber, which I never knew I needed. But I do need it and now I’m glad it’s in my toolbox. Use a little melted candy to dip one side of the sprinkles in, then attach to the white sheet portion. Use the four larger sprinkle sizes in the tacklebox for the right scale and effect. I couldn’t find the exact same heart candies I used, but there are some similar ones for purchase right here.
This adorable ghost cake with sprinkles will be the belle of the Halloween Ball! I’m even thinking about a variation – one with a double petticoat using purple and orange candy and spider sprinkles for a slightly spookier (but still cute!) version.
Make sure you place sprinkles all the way around – that way it’ll look good from all sides. The perfect Halloween party centerpiece.
While this adorable ghost cake with sprinkles looks too cute to spook, don’t let its sweet disguise fool you. Because underneath all that candy coating is a rich, fudgy chocolate cake that’s every bit as delicious as it is adorable. Spooky-cute on the outside, chocolaty and irresistible on the inside… no tricks, all treats!
Related Recipe: Throw a Glam Halloween Party
Adorable Ghost Cake with Sprinkles
This adorable Ghost Cake with Sprinkles is spooky-cute on the outside and rich and chocolatey on the inside. The cake itself is a classic “wacky cake” recipe, made without dairy or eggs (and yes, that’s correct, not a mistake!) which makes it simple to mix up and surprisingly moist. Layered with ganache and covered in easy homemade candy clay sheets, this Halloween cake looks like it is covered in fondant but tastes so much better.
Cake Layers
- 4 1/2 cups all-purpose flour
- 3 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons fine-grain salt
- 1 tablespoon baking soda
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 3 tablespoons vinegar
- 1 cup vegetable oil
- 3 cups brewed coffee cold (or cold water)
Ganache
- 3 cups semisweet chocolate finely chopped (chips work too)
- 1 1/4 cups heavy cream
Pink Candy Sheet
- 24 oz. pink candy melting wafers Wilton recommended
- 6 oz. white vanilla candy melting wafers Wilton recommended
- 2/3 cup light corn syrup
White Candy Sheet
- 30 oz. bright white candy melting wafers Wilton recommended
- 2/3 cup light corn syrup
- 1 oz melted white candy for attaching sprinkles
- 1 cup assorted large multicolor candy sprinkles
Make the Cake Layers
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Coat five 4-inch springform cake pans with flour-based baking spray. Also coat one 5-inch springform cake pan.
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In the bowl of an electric mixer fitted with the paddle attachment, stir together flour, sugar, cocoa, salt, and baking soda.
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In a large mixing bowl, whisk together the vanilla extract, almond extract, vinegar, vegetable oil, and cold coffee (or water). Add the liquid ingredients to the dry ingredients, beating until well combined. The batter will be thin.
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Fill each pan 3/4 full.
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Bake the 4-inch cakes for 45 minutes, or until a toothpick tester comes out clean. Bake the 5-inch cake for 55 minutes.
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If you have leftover batter, bake into cupcakes (18–22 minutes).
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Let cakes cool in pans 10 minutes, then turn out onto wire racks to cool completely. Level each of the 4″ cakes so that they are about 1 1/4″ tall each. Do not level the 5″ cake.
Make the Ganache Frosting
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Combine heavy cream and chocolate in a heatproof bowl. Microwave for 1 minute, then let stand 1 minute.
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Whisk until smooth and glossy.
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Let stand at room temperature until thickened, or chill in the refrigerator, stirring every 15 minutes, until thick and spreadable.
Build the Ghost Cake
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Stack and frost the 4″ cakes with the ganache to form a tall tower. Smooth ganache over the outside.
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Trim the 5-inch cake down to 3 inches wide, keeping its dome shape. Cover with ganache.
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Refrigerate both pieces until firm.
Make the Pink Candy Sheet
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Place pink and white candy wafers in a large microwave-safe bowl.
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Heat in 30-second intervals at full power, stirring between each, until melted and smooth.
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Stir in corn syrup. The mixture will thicken into a dough. Knead the clay well, until smooth and pliable.
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Turn out onto a parchment-lined surface, top with more parchment, and roll slightly larger than 18 inches across. (About 1/8″ thickness.)
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Cut into an 18-inch circle (use a pizza pan or large platter as a guide).
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Let the candy set until firm but still flexible enough to drape.
Make the White Candy Sheet
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Place white candy wafers in a large microwave-safe bowl.
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Heat in 30-second intervals, stirring well between each, until melted and smooth.
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Stir in corn syrup until a dough forms. Knead the clay well, until smooth and pliable.
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Turn out onto parchment paper, cover with more parchment, and roll slightly larger than 18 inches across. (About 1/8″ thickness.)
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Cut into an 18-inch circle. Allow it to firm up but remain pliable for draping.
Drape the Ghost
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Drape the pink candy sheet over the tall stack of 4-inch cakes, coaxing pleats with your fingers.
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Place the domed cake on top and insert a dowel through all layers to anchor. Make sure the dowel is trimmed flush with the top of the dome so the white candy sheet drapes smoothly over it.
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Drape the white candy sheet over the dome, arranging folds naturally around the “ghost.”
Add the Eyes & Sprinkles
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Use a teardrop fondant cutter (or open end of a piping tip) to cut out eyes, all the way to the ganache layer. Remove the cut-out pieces. The cut-outs reveal the dark ganache underneath, creating the ghost’s eyes. No extra decorating needed!
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Attach sprinkles to the white sheet with a dab of melted candy. Use larger, bolder sprinkles for the best look (linked in blog post).
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Make sure sprinkles go all the way around for a 360°-cute Halloween centerpiece.
To make it malleable after it has set up, knead a small portion at a time until workable. If candy clay gets too soft, set aside at room temperature or refrigerate briefly. If the clay wants to stick while rolling, sprinkle your work surface with cornstarch to prevent sticking.
Sprinkle Placement Tool: A sprinkle grabber will make easy work of placing the large sprinkles precisely where you’d like them on the outer candy sheet. This isn’t an essential tool, but boy does it ever make quick work of the task.