No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Ghoulish Petits Fours

  • yield: Makes about 40

advertisement

advertisement

Ingredients

Cook's Note

For Witch Hats, make petits fours through step two. Then create a brim using a dab of icing: Affix each petit four to a 2-to-2 1/2-inch chocolate wafer cookie. Proceed to step three, coating with Chocolate Glaze instead of Butter Glaze. In lieu of step four, wrap one or two pieces of licorice lace around the base of the hat immediately after glazing.

Directions

  1. Step 1

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

  2. Step 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. Step 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. Step 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.

Source
Martha Stewart Living, October

advertisement

advertisement

Reviews (23)

  • MageQueen 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

  • 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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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!

  • 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.

  • 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.

  • 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.

  • knitnick 25 Oct, 2008

    why couldnt' you take the cake rounds and dip them in melted white chocolate instead of butter glaze, it would be white for sure and set up just as hard as the witch hats.

  • leannelerner 22 Oct, 2008

    Did these actually turn out for anyone? The cake and the frosting worked and were great, but the butter glaze wasn't white and didn't work at all. We just sprinkled the frosting w/Halloween sprinkles and skipped the glaze. They were like cute little cupcakes. I had WAY too much frosting, at least double what I needed.

  • leannelerner 22 Oct, 2008

    Did these actually turn out for anyone? The cake and the frosting worked and were great, but the butter glaze wasn't white and didn't work at all. We just sprinkled the frosting w/Halloween sprinkles and skipped the glaze. They were like cute little cupcakes. I had WAY too much frosting, at least double what I needed.

  • Kaybelle9 11 Oct, 2008

    and to the people asking about refrigeration/freezing these.... just don't do it! The condensation will make the icing start to melt/bubble/ get soggy. It will look terrible You can keep them in an air tight container for 4-5 days.

  • Kaybelle9 11 Oct, 2008

    and to the people asking about refrigeration/freezing these.... just don't do it! The condensation will make the icing start to melt/bubble/ get soggy. It will look terrible You can keep them in an air tight container for 4-5 days.

  • Kaybelle9 11 Oct, 2008

    KristinTC-
    I used to be a professional cake decorator. If you are planning to make 40 petits fours, the 7 cups of icing is about right. you'd be surprised on how much you are going to need. Also, with the white, you may need to go back and do a second layer... trust me, you want more than enough, you don't want to stop dipping to make more icing!

  • KristinTC 9 Oct, 2008

    7 cups of icing seems like a lot for this recipe. Does anyone know if it actually takes that much or if I can cut the recipe down?

  • beverson 9 Oct, 2008

    Me again. You could also do these ahead and freeze them. Freeze on a cookie sheet till solid, then transfer to a box or bag. Thaw on a tray, uncovered, so condensation doesn't make the faces run (though you might want that!). Also, I think 8 oz chocolate for the faces is way more than we'll need - 1 oz. ought to do it really. I use a ziplock sandwich bag with a tiny corner snipped off for piping such small amounts.

  • beverson 9 Oct, 2008

    To Turtlegrins -- Basically, these are just like cupcakes, right? They ought to be fine made a day or two ahead. The frosting's pretty buttery, but I don't think you'd even need to refrigerate them unless you live somewhere where it's still hot in October. I think I'd just put them in a pan with sides and cover with foil or plastic wrap -- or in a tupperware container if you're lucky enough to have something big enough.

  • turtlegrins 9 Oct, 2008

    Does anyone happen to know how long these will last? (ie, how much ahead of time I could make them?) And... do you leave them out, in an airtight container, or store them in the refrigerator? I'd appreciate any input! Thanks!

  • turtlegrins 9 Oct, 2008

    Does anyone happen to know how long these will last? (ie, how much ahead of time I could make them?) And... do you leave them out, in an airtight container, or store them in the refrigerator? I'd appreciate any input! Thanks!

  • jungle-jan 7 Oct, 2008

    To evaluna_69 ,
    That's a great idea for a quicker party treat.
    I've got a wonderful rum poundcake in the freezer(actually I've got 2 or 3 of them handy!) just for those occasions when I need to take something to someone's party. I bet a flavored poundcake or something else from the store would work just fine.
    Thanks for the idea!
    ~Jan

  • evaluna_69 6 Oct, 2008

    has anyone tried this using a store-bought cake, such as pound cake?