Ghost Cake Topper
Uploaded by Renshaw Baking
- 100 g Renshaw White Ready to Roll Icing
- 100 g Renshaw Black Ready to Roll Icing
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To create the ghost, knead 100g Renshaw White Ready to Roll Icing until pliable.
Divide the white coloured icing into three equal parts and use one third to model the ghost.
Using the palm of your hands, roll the white icing into a ball then into a cone shape. Elongate to create the ghost's body.
Near the top of the wide end of the cone, gently roll the white icing using your finger and thumb to create a neck and provide definition to the head.
Carefully snip on either side of the body to form the arms and lift away from the body.
Place this cone on your work surface and the top end of the body and the head upwards slightly to make the ghost fly.
Use a little Renshaw Black Ready to Roll Icing, rolling into a ball and flattening between the fingers to create the eyes and mouth and stick to the ghost's face using cooled boiled water.