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Ghost Cake Topper

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Decorating ingredients

  • 100 g Renshaw White Ready to Roll Icing
  • 100 g Renshaw Black Ready to Roll Icing


Decorating Instructions:

Step 1

To create the ghost, knead 100g Renshaw White Ready to Roll Icing until pliable.

Step 2

Divide the white coloured icing into three equal parts and use one third to model the ghost.

Step 3

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.

Step 4

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.

Step 5

Carefully snip on either side of the body to form the arms and lift away from the body.

Step 6

Place this cone on your work surface and the top end of the body and the head upwards slightly to make the ghost fly.

Step 7

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.