Marshmallow Web Ghost Cake Recipe

For the cake :

• Preheat the oven to 350 degrees F.
• Grease four 8-inch round cake pans and two 5-inch round cake pans with flour-based baking spray
• Sift the flour, baking powder and salt into a large bowl.
• Beat the butter in the bowl of an electric mixer on medium speed until smooth.
• With the mixer running, gradually add the granulated sugar and beat until the mixture turns pale and fluffy, about 3 minutes.
• Reduce the speed to low and add the flour mixture in 3 additions, alternating with the milk.
• Begin and end with the flour mixture.
• Stir in the vanilla.
• Beat until just combined.
• Do not over-mix.
• Beat the egg whites in a clean mixer bowl on medium speed until stiff peaks form, about 5 minutes.
• Gently fold the egg whites into the batter in 3 additions.
• Place 2 cups of cake batter in 4 separate bowls.
• Tint the first bowl with the green food color, the second bowl with 1 tablespoon of the purple food color and the third bowl with the orange food color.
• Combine the cocoa and water in a small bowl, stirring well to create a paste, then add it to the fourth bowl of batter.
• Fold in the black food color and stir together well until the batter is dark and no streaks of white batter remain.
• Pour one color of batter into each of the prepared 8-inch pans.
• Tint the leftover batter with the remaining 1 tablespoon purple food color and place 1 cup of batter in each of the prepared 5-inch pans.
• Bake until the cakes spring back when pressed in the center, about 25 minutes for the 5-inch cake layers and 30 to 35 minutes for the 8-inch cake layers.
• Run a knife around the edges of the cakes and the pans and turn them out on wire racks to cool.

For the frosting :

• In a stand mixer fitted with the whisk attachment, mix together the confectioners' sugar and butter.
• Begin on low speed until crumbly, then increase to high and beat for 3 minutes until smooth and fluffy.
• Add the vanilla extract and beat again for another minute.
• If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency.
• Place about 2 cups of buttercream in a piping bag fitted with a plain 1/2-inch piping tip; set aside for later use.
• Tint the remaining frosting with the black gel food color.
• Level the tops of the cakes with a serrated knife or a cake leveler.
• Cover each cake layer with a small amount of black frosting.
• Begin with the black chocolate cake layer on the bottom, followed by the purple, then the green and ending with the orange on top.
• Cover the entire cake with black frosting using an offset spatula.
• Cover a purple 5-inch cake layer with frosting and stack the second on top.
• Cover with frosting using an offset spatula.
• Refrigerate both cakes until the frosting is firm, about 30 minutes.
• Stack the 5-inch cake tier on top of the 8-inch cake.

For the marshmallow web :

• Melt the marshmallows in the microwave for about 30 seconds or until they puff and lose their shape.
• Stir well until deflated. Let the marshmallow cool slightly.
• Dip fingers (or gloved hands for easy cleanup) into the marshmallow mixture and stretch until thin and web-like.
• Wrap the marshmallow around the cake.
• Repeat the process until the marshmallow web effect covers both tiers of the cake.
• Let stand until firm, about 10 minutes.

For the assembly :

• Cover a baking sheet with parchment paper.
• Use the reserved bag of frosting to pipe a 2- to 3-inch mound of frosting.
• This will be a ghost body.
• Top with a second 1-inch mound of frosting for the ghost head.
• Repeat the piping process, varying the sizes of ghosts for visual interest, until you have about 20 ghosts.
• Add 2 black sugar pearls to each ghost face using a pair of kitchen-dedicated tweezers.
• Use a single black confetti sprinkle to create mouths on some of the ghosts.
• Transfer the pan to the freezer and chill until firm, about 1 hour.
• Use an offset spatula to transfer the ghosts to the edges of the cake.
• Bring the cake to room temperature before serving.
• Use kitchen-dedicated scissors to snip the firm marshmallow webbing before cutting into slices.