How to Make Spooky Cute Ghost Mini Cake Pans For Halloween
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Hi friends! Halloween is a couple of months away! 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 spooky cute ghost mini cake pans that will delight your whole family! By the end of this blog post, you’ll find out how to make these festive treats in just a few steps – no baking experience necessary. These Halloween ghost mini cake pans are light, delicious, and great for Halloween parties, orders, festivals, and many more. Their cute ghostly appearance will add extra fun to any Halloween celebration. So pick up some ingredients, order mini cake pans, and get ready to give in to your spooky cute desires – it’s time to make cute Halloween ghost mini cake pans! Check this NEON Ghosts Mini Cake Pans blog post for a playful twist on these mini cake pans!
What are mini cake pans?
I first fell in love with these mini cake pans when Taryn @ Life and Sprinkles shared her adorable mini cake pans on social media. The mini cake pans are essentially baked cakes into foil-lined cake pans. You make the batter, pour it into the pans, bake them for 20-30 minutes at 325 degrees, add some buttercream, and decorate as you wish. The doctored cake mix and buttercream recipe card are below. However, you can use any recipe as you wish, like your favorite chocolate or vanilla cake recipe!
Would you instead opt for video tutorials instead of step-by-step instructions? We’ve got you covered with a comprehensive video tutorial that guides you through the process of creating Cute Halloween Ghost Mini Cake Pans.
How to make Spooky Cute Ghost Mini Cakes Step by Step
Materials Needed
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 this chocolate cake recipe. I filled the pans a little bit less than halfway because the recipe would make the cake dome.
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 color it pink. The buttercream recipe card is below.
Step 4: Cut off the excess cake with a sharp knife.
Step 6: Fill a piping bag with pink buttercream. Snip off the piping bag with a scissor. Another option is to use an offset spatula and scoop the buttercream on the cake. I like using a piping bag because it is cleaner and gives me a uniform coat of buttercream.
Step 7: Start smoothing the buttercream with a cake scraper.
Step 8: Flip the mini cake pan around and continue to smooth.
Step 9: Fill a piping bag with a 2A piping tip and white buttercream. Squeeze out a dollop.
Step 10: Grab a tapered spatula and gently press down to create a “ghost” shape.
Step 11: Fill a piping bag with a small writing tip and black buttercream and pipe the black dots for the eyes.
Step 12: Repeat the process to create more ghosts.
Step 13: Add sprinkles to the mini cake pans.
These spooky cute ghost Halloween mini cake pans will be perfect for your Halloween gathering! They’re adorable and practical for baking delightful treats that will impress your guests. Your friends and family will love your creativity and effort in making these desserts for the spooky season.
PrintHow to Make Spooky Cute Ghost Halloween Mini Cake Pans
How to Make Spooky Cute Ghost Halloween mini cake pans!
- Prep Time: 30
- Cook Time: 25
- Total Time: 55 minutes
- Yield: 10–11 mini cakes 1x
- Category: Dessert
Ingredients
Cake
- One chocolate box cake mix
- 1 cup buttermilk
- ½ cup vegetable oil
- 3 eggs
- 2 TBSP vanilla extract
Buttercream
- 3 sticks of butter (room temperature)
- 4oz pasteurized egg whites (cool or room temperature as long it’s not too cold)
- 2.5 cups of powdered sugar
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
- Heat oven to 325 F.
- Mix Cake mix, buttermilk, vegetable oil, eggs, and vanilla in a large bowl with a hand whisk.
- Whisk vigorously for approximately 2 minutes.
- Carefully pour in the mini cake pans, filling under the halfway. (If you have a food scale, they should be up to 80 grams.)
- Bake for 25 minutes. It is ready when the toothpick has a few crumbs or is clean.
- Set aside to cool for 15 minutes.
(Buttercream)
- In the mixer bowl with a whisk attachment, add pasteurized egg whites, powdered sugar, and salt on low speed until powdered sugar isn’t flying everywhere.
- Once sugar is incorporated, beat for a few minutes until everything is combined.
- Return mixer to low speed and add softened butter, 1-2 tablespoons at a time. Once all the butter has been added, beat at medium speed for 10 minutes while scraping down the sides as needed.
- Add 1 tsp of vanilla extract.
- Replace with a paddle attachment and beat for 5-10 minutes to get rid of air bubbles.
Notes
- 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.
How to make a Spooky Cute Ghosts Mini Cake Pans Instruction Video
You can find more video tutorials on my Youtube Channel
Answers to your questions about making Spooky Cute Hallowen Ghost Mini Cake Pans
How long do the mini cake pans stay fresh?
As long as they are refrigerated with the lids, they will last for several days.
Can I freeze them?
Yes, I freeze them (undecorated) with the lids closed in a large Tupperware for extra protection.
