- White Sheet Cake (http://www.marthastewart.com/261208/white-sheet-cake)
- Confectioners' Sugar Icing (http://www.marthastewart.com/263237/confectioners-sugar-icing)
- Butter Glaze (http://www.marthastewart.com/262343/butter-glaze)
- 8 ounces semisweet chocolate, for eyes and mouth
- Using a 1 1/2-inch cookie cutter, cut out circles from cake. Brush off any crumbs with a pastry brush.
- Fit a pastry bag with a plastic coupler, and top cake rounds with icing in a ghost or hat shape,about 1 inch high.
- 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.
- 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.
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.