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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.