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Ghostly Petite Cakes with Mallow Frosting

Adorably spooky, these little ghost cakes made from white cake mix and topped with a marshmallow frosting and mini chocolate chip eyes are a fun Halloween activity for kids of all ages!

Hands-on Time: 30 min. | Total Time: 2 hours | Serves: 25 mini cakes | Difficulty: Medium

Cake:
  • 1 package (15.25 oz.) moist supreme white cake mix
  • 1¼ cups water
  • ½ cup vegetable oil
  • 4 egg whites
Frosting:
  • ½ cup granulated sugar
  • 2 Tbsp. water
  • 2 egg whites
  • 1 jar (7 oz.) marshmallow crème
  • Mini chocolate chips
Directions:
  1. Heat oven to 350°F. Grease and flour 15”x10” jellyroll pan.
  2. For the cake, in a large bowl combine the mix, water, oil and egg whites and beat on medium speed, stopping and scraping bowl once or twice, until mixture is well combined.
  3. Pour batter into prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  4. Once cool, freeze cake for 1 hour before cutting.
  5. Along 15” side, cut cake lengthwise into five (3”)wide strips. Using a sharp knife, mark and cut 5 ghost shaped cakes from each cake strip, then return cut cake to the freezer.
  6. For the frosting, in a double boiler over simmering water beat the sugar, water and egg whites until soft peaks form.
  7. Add the marshmallow crème and beat until stiff peaks form. Carefully remove from the heat.
  8. Remove petite cakes from the pan. Spread frosting over sides and top of each cake to resemble a ghost. Use mini chocolate chips for eyes and mouth.
Nutrition Analysis:

Per serving: Calories 160, Calories from Fat 60, Total Fat 7g (11% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 135mg (6% DV), Carbohydrates 25g (8% DV), Dietary Fiber 0g (0% DV), Sugars 9g, Protein 2g, Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 0%.

View Party Plan: Have a Frightfully Fantastic Halloween!

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