ghostbusters

 

ghostbusters

 

i just sat down to write a quick post about the hallowe’en treats i’m making for tonight’s party and i realised it’s been a whole year since we started the crafty muthas blog. i set it up at the beginning of october 2009 and i clearly remember adding photos of the hallowe’en biscuits i’d made just a few weeks later. a quick review of the blog tells me that there have been 107 posts and 16,661 site views in that time. a quick look on google analytics also tells me we are truly worldwide – people in over twenty countries have peeked at our little makes and read our crafty mutterings. more importantly, we have been able to keep on going even though we’ve all been incredibly busy just getting on with our lives and even though half of us have had truly awful years. well done my fellow crafty muthas! keep inspiring me. so now to my sweet treats…

i had some cake bits and vanilla buttercream frozen – leftovers from august, the month of cake! i’ve been wanting to make cakeballs for ever and had set these aside for when the time was right. so here’s what i did. with reference to quantities, i used a medium ziplock bag full of sponge cake, a cupful of buttercream and 300-400g of white chocolate. i think you can use a bit more or less of everything.

ghostbusters

 

1. i defrosted the cake bits and buttercream (you could obviously use fresh but i think the idea of leftovers suits the cakeball because you’re just basically mushing everything up and it’d be a shame to do that with fresh ingredients)
2. mix cake bits and buttercream in a bowl until well mushed together
3. melt white chocolate (i added a bit to the sponge/buttercream mix because it seemed a bit dry)
4. mould mixture into desired shape (for cakeballs that’d be ball shapes. but i made a domed sort of shape because i was making ghosts)
5. freeze moulded shapes for 15 mins just to harden slightly
6. if you were making balls you’d dip them in the chocolate at this stage but i spooned a small amount of chocolate onto greaseproof paper and placed a moulded shape on each
7. spoon melted chocolate over shapes until covered (you want a little pool at the bottom to provide a sort of skirt for your ghost)
8. place in fridge to harden
9. pipe ghostly face onto each cake. i used writing icing

ta da!

ghostbusters

i did find the ghosts came out a bit better with warmer chocolate. when it cools it doesn’t pour as easily. but you probably knew that.

happy hallowe’en!

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