From the article “Halloween Buffet How-To” 
Haunted Cake
- 1 piece egg
- 1/2 cup water
- 3 tablespoons oil
- 1 package MAYA Oven Toaster Chocolate Cake Mix 200g
Butter Cream Frosting:
- 2/3 cup egg whites
- 1 cup sugar
- 1 cup butter
- 1 cup shortening
- 1 teaspoon vanilla extract
- black food color
- 1 dozen prepared ghost cut-out cookies
Poured Fondant:
- 9 cups confectioners’ sugar
- 1/2 cup corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Preheat oven to 375°F/ 190°C. Grease and line 8 inch round pan. Set aside.
Prepare Cake:
- Combine egg, water, oil and chocolate mix until well blended. Pour into prepared pan and bake until done. Cool and set aside.
Prepare Frosting:
- In a bowl, mix egg whites and sugar together over simmering water. Whisk gently until egg whites are hot.
- Transfer mixture into a mixer bowl and beat on high speed until thick and glossy.
- Then at low speed add butter and shortening one at a time. Add in vanilla extract and beat until well incorporated. Tint frosting with black food color. Set aside.
Prepare Poured Fondant:
- In a bowl, over simmering water. Mix all ingredients until well combined, smooth and warm.
To Assemble:
- Cover cake with butter cream frosting. Set aside a little of cream frosting.
- Get your cut-out cookies and fully cover with poured fondant. Cool and set aside.
- Decorate cut-out with ghost face design using reserved butter cream frosting.
- Use cookies as decors around the cake.
