Ghost Cake and Ice Cream Toppers

Spooky cute seems to be the thing for my Halloween preparations this year.

These little ghost toppers are easy to make.

Supplies

3 number 8 egg whites.

1 cup of fine caster sugar

1/4 teaspoon cream of tartar

1 teaspoon vanilla paste

Step 1: Bake the Meringues

Preheat oven to 100 degrees Celsius

In an electric cake mixer bowl place:

3 number 8 egg whites.

Beat until soft peaks form.

Add 1 cup of fine caster sugar

1/4 teaspoon cream of tartar

and 1 teaspoon vanilla paste

Beat 3 minutes until thick and sugar has dissolved.

Once the meringue is whipped up, 

pipe spirals - large to small with a peak, onto a baking paper lined tray, 

You decide the size.

Ice cream topper = smaller

Cake topper = bigger

No icing tip is needed. 

Just a plastic bag filled with meringue that has had the corner cut off.

Once baked and cold.

Pipe dots for eyes using black icing.

Store in an airtight container until needed.

The Ghosts need to be baked at 100 degrees Celsius for 40 minutes.

There is a conversion Chart on 'Mia Bella Passions' blog.

https://miabellapassion.blogspot.com/p/free-conversion-chart.html

Step 2:

Top your favourite cake, or your cone of ice cream with a spooky cute meringue ghost.