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Let’s talk Halloween and cake… two of my favorite things! With Halloween coming up, we’re planning our annual trick-or-treat night. We invite family and friends over and our kids all go trick-or-treating together. It’s a great night of food and fun, and my little Halloween ghost cake will be the center of my table!

To prep for the big night I always like to have “fun food” for my guests to nibble on and this year is no exception. To start I whipped up this super easy cake recipe with three star Kraft ingredients from the Wal-Mart Bake Center: BAKER’S Chocolate, BAKER’S Coconut and JET-PUFFED Marshmallow Creme. I know… we could just eat those three things right out of the package… but let’s go ahead and pop them into a cake! {wink}

By the way, this cake recipe and cake decorating idea is not only easy, but also budget friendly! And what’s more, it’s a cake recipe you can involve your kids in. {grin}s

To start this Halloween ghost cake, you’ll need:

• BAKER’S Semi-Sweet Chocolate
• BAKER’S ANGEL FLAKE Coconut – 14oz pkg.
• JET-PUFFED Marshmallow Creme- 7oz.
• White cake mix + ingredients
• 2 tbs flour (to coat pan)
• 9×13 rectangle cake pan
• Ghost Cake Template + Decorations (free printable)
• Lollipop sticks
• Glue dots
• Optional: wax paper

And here are the easy steps for decorating this cake:

1. Prep the pan – First I like to coat my pans in a light coating of grease and then shake flour around the entire pan. This will allow your cake to release and not crumble.
2. Chop chocolate – Next using a sharp knife chop 1/2 to 3/4 of the BAKER’S Chocolate (I like lots!)
3. Mix cake – Follow the instructions on the white cake mix. Even though I’m covering the entire cake, and it’s not really necessary, I used only egg whites to keep the batter white. The egg yolks can turn it a tint of yellow.
4. Bake – Bake your cake at 350 degrees checking it at 14 min. I like my cake moist and some of the box mixes call for them to be baked way too long. Insert a toothpick into the cake. If it comes out clean it’s done. Plus, remember that it will continue to cook internally after you remove it from the oven. If you’re already worried you left it in too long, pop it in the freezer for a few minute to cool it down!
5. Chill – Before cutting out the shape of the cake, place the cake pan and all in the freezer for at least 10 minutes. This will allow you to cut the cake without it crumbling.
6. Cut cake – Now, using a sharp knife and my ghost template, cut out the shape of the cake and remove the extra from the pan. You can munch on it if you like. I won’t judge. {grin}
7. Ice cake – tear 3×3 inch squares of wax paper and place on your cake plate. Place ghost cake on the paper to decorate. If the cake has warmed, pop it back in the freezer for a few minutes. Spoon marshmallow creme onto cake and spread. Finally sprinkle coconut on cake. Slowly remove the wax paper and use a damp paper towel to clean up any excess marshmallow creme.
8. Decorate cake – And lastly cut out paper decorations (ghost eye, arm, legs and pumpkin). Cut lollipop sticks to about 1″ long, add a glue dot to the end of the stick, insert into cake.

Also I cut a few pieces of black cardstock to make a fun jack-o-lantern face too. {wink} You could do the same and make your spooky if you wanted!

Finally here’s what the cake looks like from the bottom once you insert the feet. Add a few more fun and sweet treats  to your table and call it a party! (Tip: These spiders are just those plastic spider rings, but they fit perfectly around suckers!)

Here are a few shots of the Wal-Mart Bake Center. You can’t miss it. It’s huge with so many baking supplies, you’re sure to be inspired!