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Yield: 8 cakes
Prep:
25 mins
Start to Finish: 25 mins
Start to Finish: 25 mins
Ingredients
- 1 purchased frozen pound cake, thawed
- Confectioners' sugar, for dusting
- 1 24 ounce package ready-to-use white rolled fondant
- 1 11 ounce jar prepared lemon curd
- 1 6 ounce container fresh raspberries
Directions
1. Using a serrated knife, trim off top of pound cake to flatten, then halve cake horizontally. Place halves on a cutting board and, using a 1-inch biscuit cutter, cut out 24 rounds.
2. Dust a clean dry surface with confectioners' sugar and, using a rolling pin, roll out fondant until 1/16 inch thick. Using a 3-1/2-inch round fluted biscuit cutter, cut fondant into 24 rounds.
3. Top each piece of cake with a teaspoon of lemon curd, then a raspberry. Drape each with a round of fondant and, using an edible marker, draw 2 eyes on ghosts, if desired. Arrange cakes on a serving platter. Makes 8 cakes.
Nutrition Facts
- Calories(kcal)465,
- Protein(gm)3,
- Carbohydrate(gm)90,
- Fat, total(gm)11,
- Cholesterol(mg)32,
- Saturated fat(gm)5,
- Dietary Fiber, total(gm)1,
- Sodium(mg)120,
- Percent Daily Values are based on a 2,000 calorie diet
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