Ghostly Cakes

Kitchen Cue: We used a Foodwriter edible marker to draw the eyes on our Ghostly Cakes. Both the fondant and marker can be purchased from Wilton Cake Decorating at

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Yield: 8 cakes Prep 25 mins Start to Finish 25 mins


  • 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


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

  • cal.(kcal)465,
  • Fat, total(g)11,
  • chol.(mg)32,
  • sat. fat(g)5,
  • carb.(g)90,
  • fiber(g)1,
  • pro.(g)3,
  • sodium(mg)120,
  • Percent Daily Values are based on a 2,000 calorie diet
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