Mini Ghost Pumpkin Cakes

These adorable mini ghost pumpkin cakes are scarily delicious! And the best pumpkin cake recipe ever!

Why I created these Mini Pumpkin Cakes

I don’t decorate for every holiday BUT I make FOOD for every holiday!  Let’s face it, it’s ALL about the food for me!  

So coming up with something cute and fun that also tastes good is always the goal, if it’s simple enough for the kids to help with that’s even better! My kids loved this one because they could personalize each ghost’s face!

I knew I wanted to make mini cakes again, the personal hunny pot cakes were such a huge hit with the kiddo’s I wanted to do something similar.  So what was was a FUN Halloween character that would be easy enough for anyone to make?

What’s the easiest COSTUME to make? A GHOST!  The key to the shape for these cakes is the Wilton Mini Wondermold pans.

Just take me to the Mini Pumpkin Ghost Cake Recipe already!

If you’d rather skip my tips and tricks for pumpkin cakes, along with links to other halloween recipes and get straight to this delicious ghost cake – simply scroll to the bottom of the page where you can find the printable recipe card.

Tools for making these Pumpkin Mini Ghost Cakes

• Wilton mini wondermold pans
• easy pumpkin cake recipe (see below)
• cream cheese frosting recipe
• white fondant (I prefer satin ice)
• black food dye (gel)
• clear vanilla or vodka

Individual Ghost Pumpkin Cakes

If you love these mini pumpkin cakes as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

How to make these individual Ghost cakes

Bake the cakes (this recipe made 6 FULL mini wondermold cakes, but you could make 8 slightly shorter ones as well) and let them cool.

Level them if you need to then place them upside down on a small plate and frost with the cream cheese frosting.

Roll out some white fondant, about 1/8 of an inch thick (usually I say 1/4 inch so you don’t get ripples, but we WANT ripples in this case).

Cut out a large circle, about 6-7 inches, and drape over the frosted cakes! Let it ripple, and pull it into place if you have any place where the fondant isn’t touching the plate.

Place some black gel in a small container and add a LITTLE BIT of the clear vanilla or vodka to thin it out so you can paint with it. (if you have edible food markers you could use those instead, but they are kind of tricky to draw with without denting the fondant)!

Now have FUN and paint on GHOSTLY faces! I let my kids all paint their own for a fun activity.

The kiddo’s LOVED coming home and celebrating October with these sweet treats.  I will say this mini cakes are like the size of 3 cupcakes, so I didn’t let the kids eat the ENTIRE thing in one sitting…  

If you love Ghost Pumpkin Cakes you’ll love these other Halloween recipes!

Pumpkin Cupcakes | Mickey Jack O’lantern Cake | Glass Shard Red Velvet Cupcakes

Hot Pumpkin Drink | Black Cat Cake | Edible Gummy Worms

Connect with Ashlee Marie Online!

To watch me make this Ghost Cake play the video in the recipe card (if you’re on desktop, a short teaser should be auto playing for you). 

You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

Pumpkin Cakes

These mini ghost cakes are made with a delicious from scratch pumpkin cake.

5 from 3 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 6 mini cakes

Calories: 909.4kcal

Author: Ashlee Marie

Cook ModePrevent your screen from going dark

Ingredients

Cake

• 1 1/2 C granulated sugar
• 1 7/8 C all-purpose flour
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp cinnamon
• 2 lrg eggs
• 8 oz pumpkin puree
• 1/2 C Mayonnaise
• 1/2 C water

Frosting

• 8 ounces full fat cream cheese softened
• 4 Tbsp butter softened
• 3-4 C powdered sugar
• 1 tsp vanilla

Decorating

• white fondant
• black food dye
• clear vanilla or other clear alcohol

US Customary – Metric

Instructions

Cake

• Preheat oven to 350
• Mix the dry ingredients together
• mix the wet ingredients together
• pour the wet ingredients into the dry ingredients and mix until smooth and combined
• spray 6 mini wonder mold cavities with bakers joy
• bake 35-40 mins, until tester comes out clean
• Let Cool

Frosting

• Beat the cream cheese, butter and vanilla until smooth
• add the powdered sugar and mix, scraping the sides, until smooth and just the right thickness (more of less powdered sugar to get the right texture)
• level the cakes if you need to, place on a small plate and frost evenly.

Decorating

• roll out white fondant about 1/8 of an inch thick
• cut 6-7 inch circles – I used a plate as an easy round guide
• center the circles over each cake and drape the fondant on top – usually you want to smooth fondant out but this time you want it to create ripples to look more ghost like.
• add a drop or two of the gel to a small bowl and add just enough clear vanilla to make it just liquidy enough to paint with
• using a small brush paint ghost faces onto each of the cakes.

Video

Nutrition

Calories: 909.4kcal | Carbohydrates: 145.13g | Protein: 7.01g | Fat: 35.05g | Saturated Fat: 14.42g | Cholesterol: 70.73mg | Sodium: 689.69mg | Potassium: 272.83mg | Fiber: 2.24g | Sugar: 111.61g | Vitamin A: 6635.73IU | Vitamin C: 1.59mg | Calcium: 98.29mg | Iron: 2.64mg

Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I’ll share your image in my Instagram stories!

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