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Ghost Petits Fours

36

Bubble, bubble, sugary trouble: Someone cast a spell on a batch of sweet little cakes, and they grew turned into these spooky ghosts. Pair them with our Witch-Hat Petits Fours.

  • Yield: Makes about 40

Source: Martha Stewart Living, October 2003

Directions

  1. Using a 1 1/2-inch cookie cutter, cut out circles from cake. Brush off any crumbs with a pastry brush.

  2. Fit a pastry bag with a plastic coupler, and top cake rounds with icing in a ghost or hat shape, about 1 inch high.

  3. Place a wire rack over a rimmed baking sheet; set aside. Set an iced cake round on a fork; hold over bowl of glaze. Using a large spoon, drizzle glaze evenly over cake and icing until completely covered. Transfer to wire rack. Repeat with remaining rounds. Let set, about 5 minutes.

  4. Place chocolate in a heatproof bowl set over a pan of barely simmering water; stir chocolate until melted. Transfer to a disposable pastry bag or resealable plastic bag; snip off tip with scissors. Pipe eyes and a mouth onto ghosts.

Reviews Add a comment

  • katielafaw1
    16 DEC, 2013
    I don't mean to be rude, but it sounds like those for whom the recipe did not work did not follow the instructions thoroughly. You can't skim over a recipe and then decide it is bad. You must let the glaze cool to room temperature. There is no reason it should melt the frosting. And, as it states, glaze OVER THE BOWL. You will not waste any glaze this way, as it will fall back into the bowl! Not every recipe is perfect, but this one has all the necessary info. Take care to read! :3
    Reply
  • SheaH
    20 OCT, 2011
    I was excited to do these, sadly it did not work. I found the icing recipe is not firm at all so I had to go get some icing from the store. I swirled the icing on. When I started the glaze the mess began. its really hard to cover the entire petit four, so you end up using more and don't have enough to cover all of them. When apply the glaze it just copmletely made the cakes fall over or even more wobbly. Also, they are extemely sweet. Overall not worth it unless you're a magician in the kitchen
    Reply
  • rachel_nyc
    19 APR, 2011
    Mine turned out perfectly! Some people have mentioned that the butter glaze melted the icing, but in the directions it says to let the glaze cool to room temperature before using ... I did that and didn't have any issues with mine melting. They're very cute & yummy. Just make sure you allow enough time to properly cover and decorate them--they're a little fragile and fussy so if you try to rush, they might end up falling apart.
    Reply
  • Emiliasmomma
    30 OCT, 2010
    These are an absolute WASTE of time and ingredients. They may taste good, but the point is to make a ghost looking cake, and these are floppy, melted, little messes. It's like looking at a puddle of water and saying, "well, nice snow man." Big disappointment, Martha! Boooooooooo.
    Reply
  • Emiliasmomma
    30 OCT, 2010
    These are an absolute WASTE of time and ingredients. They may taste good, but the point is to make a ghost looking cake, and these are floppy, melted, little messes. It's like looking at a puddle of water and saying, "well, nice snow man." Big disappointment, Martha! Boooooooooo.
    Reply
  • Emiliasmomma
    30 OCT, 2010
    These are an absolute WASTE of time and ingredients. They may taste good, but the point is to make a ghost looking cake, and these are floppy, melted, little messes. It's like looking at a puddle of water and saying, "well, nice snow man." Big disappointment, Martha! Boooooooooo.
    Reply
  • MaryCarel
    19 FEB, 2009
    I made these but the frosting didn't set up enough and the icing melted it even more. Fortunately they settled into a sort of flat ghost face and they tasted wonderful. I usually don't have trouble with cake, but these didn't turn out at all the way I'd hoped. I would consider trying them again but don't try to rush this one!
    Reply
  • ccema
    26 OCT, 2008
    I made these today. 7 cups of buttercream is way too much. I liked the tint of the icing. Makes the ghosts look translucent. I used a frozen pound cake and slice lenthwise so it wouldn't be so thick. These were loved by adults and children. Soo easy to make, too.
    Reply
  • Chef_Kingston
    25 OCT, 2008
    Reading this I knew that the butter glaze might be trouble, so I am opting for white chocolate and rather than the confectioners icing I am using swiss buttercream, which tastes far better. You CAN refrigerate these if they haven't been glazed yet, which is what I am planning on doing to store them, then glazing the day of my party. That way the buttercream will be nice and firm to withstand the heat of the glaze.
    Reply
  • Chef_Kingston
    25 OCT, 2008
    Reading this I knew that the butter glaze might be trouble, so I am opting for white chocolate and rather than the confectioners icing I am using swiss buttercream, which tastes far better. You CAN refrigerate these if they haven't been glazed yet, which is what I am planning on doing to store them, then glazing the day of my party. That way the buttercream will be nice and firm to withstand the heat of the glaze.
    Reply