Ghostly Petit Fours With Mallow Frosting Recipe
Ingredients
| White cake mix package | 1 | |
| Water | 1 1/4 Cup (16 tbs) | |
| Oil | 1/3 Cup (16 tbs) | |
| Egg whites | 3 | |
| MALLOW FROSTING | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Water | 2 Tablespoon | |
| Egg whites | 2 | |
| 7-oz. jar marshmallow creme | ||
| Vanilla | 1 Teaspoon | |
| Miniature semi-sweet chocolate chips | ||
Directions
Heat oven to 350°F.
Grease and flour 15x10-inch jelly roll pan.
Prepare cake mix according to package directions.
Pour batter into prepared pan.
Bake at 350°F. for 20 to 30 minutes or until toothpick inserted in center comes out clean; cool.
Freeze cake 1 hour before cutting.
Along 15-inch side, cut cake lengthwise into five 3-inch wide strips.
Using sharp knife, mark and cut 6 ghost shaped petit fours from each cake strip as shown in diagram.
Return cut cake to freezer.
In double boiler over simmering water, beat sugar, 2 tablespoons water and 2 egg whites until soft peaks form.
Add marshmallow creme; beat until stiff peaks form.
Remove from heat; beat in vanilla.
Remove petit fours from pan.
Spread frosting over sides and top of each petit four to form ghosts.
Use chocolate chips for eyes and mouth.
Grease and flour 15x10-inch jelly roll pan.
Prepare cake mix according to package directions.
Pour batter into prepared pan.
Bake at 350°F. for 20 to 30 minutes or until toothpick inserted in center comes out clean; cool.
Freeze cake 1 hour before cutting.
Along 15-inch side, cut cake lengthwise into five 3-inch wide strips.
Using sharp knife, mark and cut 6 ghost shaped petit fours from each cake strip as shown in diagram.
Return cut cake to freezer.
In double boiler over simmering water, beat sugar, 2 tablespoons water and 2 egg whites until soft peaks form.
Add marshmallow creme; beat until stiff peaks form.
Remove from heat; beat in vanilla.
Remove petit fours from pan.
Spread frosting over sides and top of each petit four to form ghosts.
Use chocolate chips for eyes and mouth.
Chef
