Ghosts are totally delicious when they’re made of meringues! And these little ghost meringues are so easy to make. They sit perfectly on top of my blood red velvet cake which is moist and delicious and perfectly coupled with my cream cheese frosting!
The little meringue ghosts on top! Theyre so freaking cute and fun to make! But I can’t not mention how delicious the moist red velvet cake is. It’s my favourite cake recipe and that cream cheese frosting is to die for!
The meringues on top are vanilla flavoured. The cake is my delicious red velvet cake. It’s moist and has an iconic deep red color and light cocoa flavor. It’s perfectly paired with my cream cheese frosting and goes really well with my chocolate sauce!
- When baking the meringues, do not open the oven door. Let them cool completely in the oven otherwise they may collapse.
- When piping the ghosts add little dabs of meringue on each corner of your baking tray to stick the baking paper to the baking tray. That will prevent the baking paper from flying around the oven and ruining your meringue ghosts!
- When making the cake, bake the day before. That way you give them enough time to chill in the fridge which will make trimming them and crumb coating the cake much easier.
- When putting the cake together, crumb the cake first so that none of the crumbs end up on the outside of the cake.
- When frosting the cake with the final layer, use a bench scraper to get nice smooth cake sides and an offset spatula to get harp corners!
- This cake uses cream cheese frosting which is creamy and perfectly paired with red velvet cake. But cream cheese melts really easily in hot weather. Store your cake in the fridge on warm day to prevent it from melting.
- When decorating the cake, add the meringues on to of the cake last to make sure they don’t soften and stay crisp when served. The moisture from the chocolate sauce will cause them to go soft.
For the cake
- 5 1/2 oz all-purpose flour
- 4 oz cake flour
- 1/2 oz cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup low-fat buttermilk, room temperature
- 2 T red liquid food coloring
- 1 T white vinegar
- 1 tsp vanilla extract
- 10 1/2 oz brown sugar
- 4 oz. (1 stick, 4 T) unsalted butter, softened
- 2 eggs
For the decorations
- 2 12-oz bags of yogurt-covered pretzels
- 2 packages of candy eyes
- cream cheese frosting
- food coloring (if desired)
To make the cake
- Preheat your oven to 350°F.
- Line two 8- or 9-inch round cake pans with parchment paper and coat with nonstick spray.
- Whisk together both flours, cocoa powder, baking soda, and salt in a medium bowl.
- In a separate small bowl or liquid measuring cup, whisk together buttermilk, food coloring, vinegar, and vanilla.
- Set both dry and wet ingredients aside while you do the next step.
- In a large bowl (or the bowl of a stand mixer), use an electric mixer on low and cream butter and brown sugar about 2 minutes, until it is lighter in color.
- Add the eggs, one at a time, and beat until fully combined.
- Add one third of the flour mixture and mix on medium speed mostly combined.
- Then add half of the buttermilk mixture and mix until mostly combined.
- Repeat with another third of the flour, the other half of the buttermilk, and the last of the flour.
- Mix until the batter is fully smooth.
- Divide the batter between the two prepared pans.
- Bake for 30-35 minutes.
- Let the cake cool in the pans for 10-15 minutes, then turn out onto a rack, allowing it to cool fully.
It’s Decoration time!
- Scoop about half a cup of frosting into a small bowl and set aside.
- Add food coloring to the remaining frosting until it reaches your desired shade.
- Set the tinted frosting aside.
- Using a butter knife, dab a small amount of the reserved white frosting onto the back of a candy eye and place it on a pretzel, over one of the two upper holes.
- This is usually easiest if you place it toward the top or bottom of the hole, so that the candy eye has as much surface area covering meeting the pretzel as possible.
- Eyes at the top make them more ghoulish; eyes at the bottom make them more adorable.
- Set ghost aside to firm up. Repeat until you run out of pretzels, eyes, or time.
- Frost your cake and arrange pretzel ghosts to your liking.
- Remember while a two-layer cake will neatly fit two rows of ghosts if you stagger them (think like the pattern of bricks), know that this makes the cake very hard to slice and we don’t recommend it.