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!

Serves: 25Prep: 30 minutesCook: 1 hour 30 minutesTotal: 2 hoursDifficulty: Medium

Serves: 25

Ingredients

  • 1 package (15.25 oz.) moist supreme white cake mix
  • 1 1/4 cups plus 2 Tbsp. water
  • 1/2 cup vegetable oil
  • 6 egg whites
  • 1/2 cup granulated sugar
  • 1 jar (7 oz.) marshmallow crème
  • Mini chocolate chips

Directions

  • Heat oven to 350°F. Grease and flour 15”x10” jellyroll pan.
  • For the cake, in a large bowl combine the mix, oil, 1¼ cup of water and 4 egg whites and beat on medium speed, stopping and scraping bowl once or twice, until mixture is well combined.
  • 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.
  • Once cool, freeze cake for 1 hour before cutting.
  • 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.
  • For the frosting, in a double boiler over simmering water, beat the sugar, 2 Tbsp. of water and 2 egg whites until soft peaks form.
  • Add the marshmallow crème and beat until stiff peaks form. Carefully remove from the heat.
  • 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.

Recipe Information

Serves: 25

Ingredients

  • 1 package (15.25 oz.) moist supreme white cake mix
  • 1 1/4 cups plus 2 Tbsp. water
  • 1/2 cup vegetable oil
  • 6 egg whites
  • 1/2 cup granulated sugar
  • 1 jar (7 oz.) marshmallow crème
  • Mini chocolate chips

Directions

  • Heat oven to 350°F. Grease and flour 15”x10” jellyroll pan.
  • For the cake, in a large bowl combine the mix, oil, 1¼ cup of water and 4 egg whites and beat on medium speed, stopping and scraping bowl once or twice, until mixture is well combined.
  • 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.
  • Once cool, freeze cake for 1 hour before cutting.
  • 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.
  • For the frosting, in a double boiler over simmering water, beat the sugar, 2 Tbsp. of water and 2 egg whites until soft peaks form.
  • Add the marshmallow crème and beat until stiff peaks form. Carefully remove from the heat.
  • 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 Information

Nutrition Information
Amount per serving
Calories160
Total Fat7g
Saturated Fat1g
Cholesterol0mg
Sodium135mg
Total Carbohydrate25g
Dietary Fiber0g
Sugars9g
Protein2g