How to Make Cute Neon Ghosts Mini Cake Pans For Halloween
Celebrate Halloween with these cute neon ghosts mini cake pans!
Hi sweet friends! Halloween is coming up! Are you looking for an easy and fun way to get into the Halloween spirit? With just a few simple ingredients, it’s easy to whip up a batch of cute neon ghosts mini cake pans that will impress your clients or family!
By the end of this blog post, you’ll find out how to make these Halloween treats in just a few steps – no baking experience necessary. These cute neon ghosts mini cake pans are perfect for Halloween parties, orders, festivals, and many more. Their cute neon ghosts will add extra fun to any Halloween celebration. So, pick up some ingredients, order mini cake pans (links below), and get ready to indulge in your Halloween desires – it’s time to make cute neon ghost mini cake pans! There is a short video at the bottom of this blog post if you want to jump ahead to that! Check another tutorial for spooky cute ghosts mini cake pans in other colors!
Learn how to make Cute Neon Ghosts Mini Cake Pans
You make the batter, pour it into the pans, and bake them for 20-30 minutes at 325 degrees. Then, add some buttercream and decorate as desired. The chocolate cake recipe and the buttercream recipe card are below. However, you can use any recipe you prefer, such as your favorite chocolate or vanilla cake recipe. For this, you absolutely need a food scale.
How many grams should I fill?
It depends on how thick your batter is. With my chocolate cake recipe, the amount is 80-100g (it should be a little less than halfway). The heavier the batter is, the more grams.
How to make a Cute Neon Ghosts Mini Cake Pans Step by Step
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Materials you’ll need
For an easier time searching, here is my Amazon page for this tutorial.
Step by Step Instructions
Step 1: Make the batter according to the recipe you are using. I used my chocolate cake recipe below. I filled the pans a little bit less than halfway.
Step 2: Bake at 325 degrees (F) for approximately 25-30 minutes. It would help if you watched the pans because every recipe’s baking time can vary. The cake is ready if the toothpick is clean with a few crumbs. Put the lids on them and refrigerate them for an hour so the cakes will be cold and clean when you cut off the tops.
Step 3: Make the buttercream and set some aside for the colors. The buttercream recipe card is below. Color the main batch black and set it aside for an hour to allow the color to deepen.
Step 4: Cut off the excess cake with a sharp knife.
Step 5: Fill a piping bag with black buttercream. Snip off the piping bag with scissors. Another option is to use an offset spatula and scoop the buttercream onto the cake. I prefer using a piping bag because it is cleaner and allows me to achieve a uniform coat of buttercream.
Step 6: Start smoothing the buttercream with an offset spatula.
Step 7: Fill piping bags with green, orange, and purple buttercream. Snip off a good size to mimic a large piping tip.
Step 8: Squeeze out a dollop of buttercream.
Step 9: Use a palette knife or a tapered spatula to gently press down and create a “ghost” shape.
Step 10: Continue with the rest of “ghosts” with purple, green, and orange buttercream.
Step 11: Add the “eyes” using a small writing piping tip, such as 2 or 3.
Step 12: Add the sprinkles and place the lids.
These cute ghost neon mini cake pans will be perfect for your Halloween gathering! Featuring playful ghost designs in a vibrant neon palette, they not only add a festive touch to your dessert table but also inspire creativity in your baking. Whether you’re hosting a children’s Halloween party or an adult Halloween gathering, these playful Halloween mini cake pans will be a hit!
PrintHow to Make Cute Neon Ghosts Mini Cake Pans For Halloween
Chocolate Cake for Mini Cake Pans
- Yield: 8 mini cake pans 1x
Ingredients
Chocolate Mini Cake Recipe
- 130 grams of All-Purpose Flour (1 cup)
- 200 grams of sugar (1 cup)
- 40 grams of unsweetened cocoa powder (NOT dutch processed) (6 Tablespoons)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 egg (room temperature)
- 120 mL milk (1/2 cup)
- 120 mL vegetable oil (1/2 cup)
- 3/4 tsp vanilla
- 80–100 mL water (a little bit less than 1/2 cup)
Buttercream
- 3 sticks of butter (room temperature)
- 113 grams (1/2 cup) pasteurized egg whites (cool or room temperature, as long as it’s not too cold)
- 300 grams (2.5 cups) of powdered sugar
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
Chocolate Mini Cake Pans
- Preheat the oven to 325 ℉. (162℃)
- Add all-purpose flour, sugar, cocoa powder, baking soda, and salt into a large bowl or the stand mixer bowl and mix them with a whisk or whisk attachment.
- Add the egg, milk, and vegetable oil to the dry ingredients and mix.
- Add the vanilla to the batch.
- Slowly pour the hot water into the mixer and mix until well combined.
- Pour them into the mini cake pans.
- Bake for 20-25 minutes.
- Check for doneness with a toothpick. If it has a few crumbs, then it is ready.
Buttercream:
- Pour the pasteurized egg whites into the stand mixer bowl
- Add the powdered sugar to the bowl.
- Mix them well, combined with a whisk attachment.
- Dump the butter into the bowl and whip it on high.
- Switch to the paddle attachment to continue whipping until the mixture is smooth and free of air bubbles.
Notes
If the buttercream looks curdled, then it is too cold. Allow it to whip until it comes to room temperature. You can take a small portion of the buttercream and microwave it until it’s partially melted, then return it to the bowl. The key is to get it to room temperature. Once it is no longer curdled, then switch to the paddle attachment.
The buttercream can be stored in the refrigerator for up to two weeks or frozen for up to a month. Place them in a freezer ziplock for freezing. Allow the buttercream to thaw overnight in the fridge before using.
See the full step-by-step video tutorial for cute neon ghosts mini cake pans
Answers to your questions about making cute neon ghosts mini cake pans
Q: How long do the mini cake pans stay fresh?
A: As long as they are refrigerated with the lids, they will last for several days.
Q: Can I freeze them?
A: Yes, I freeze them (undecorated) with the lids closed in a large Tupperware for extra protection. Without the Tupperware (or Rubbermaid), freezer burn due to condensation is more likely to occur.
