Ghost Cake and Ice Cream Toppers
by TLeeCreations in Cooking > Candy
443 Views, 3 Favorites, 0 Comments
Ghost Cake and Ice Cream Toppers
Spooky cute seems to be the thing for my Halloween preparations this year.
These little ghost toppers are easy to make.
Supplies
3 number 8 egg whites.
1 cup of fine caster sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla paste
Bake the Meringues
Preheat oven to 100 degrees Celsius
In an electric cake mixer bowl place:
3 number 8 egg whites.
Beat until soft peaks form.
Add 1 cup of fine caster sugar
1/4 teaspoon cream of tartar
and 1 teaspoon vanilla paste
Beat 3 minutes until thick and sugar has dissolved.
Once the meringue is whipped up,
pipe spirals - large to small with a peak, onto a baking paper lined tray,
You decide the size.
Ice cream topper = smaller
Cake topper = bigger
No icing tip is needed.
Just a plastic bag filled with meringue that has had the corner cut off.
Once baked and cold.
Pipe dots for eyes using black icing.
Store in an airtight container until needed.
The Ghosts need to be baked at 100 degrees Celsius for 40 minutes.
There is a conversion Chart on 'Mia Bella Passions' blog.
https://miabellapassion.blogspot.com/p/free-conversion-chart.html
Top your favourite cake, or your cone of ice cream with a spooky cute meringue ghost.