Unsalted Butter – To make the buttercream for the frosting, you will need 1 and 1/2 cups softened to room temperature. This product may contain nuts. While there are no nuts in the ingredients of our sponge cakes, our cake decorating studio does use marzipan in other creations which do contain nuts. To make a Ghostbusters using royal icing, you can prepare the basic royal icing recipe using powdered sugar, egg whites, and water. You can then divide it into three different bowls and add red and green food colors to it to make Ghostbusters. Or else you can get ready-made colored fondant from your bakery supply store and, using Ghostbusters cookie cutters, cut out the fondant Ghostbusters and place it on top of the cake. How To Make Royal Icing? In a large bowl, using a hand-held mixer or stand mixer fitted with a whisk attachment, beat the butter on medium speed until creamy.

Eggs – You will also require 3 large eggs + 2 additional egg whites at room temperature. The eggs will provide structure and moisture and keep the cake light and airy. Photo Disclaimer: – Images used in this article are owned by the respective individuals, artists, or other parties who post on their private social media accounts. These images only serve as an inspiration and cannot be copied (images or designs) for personal use.Confectioners’ Sugar – To make your buttercream sweet, you will also need 5 and 1/2 cups of confectioners’ sugar. Knife – You will need a serrated knife to slice a thin layer off the tops of the cakes to create a flat surface. Vanilla Extract – 1 tablespoon of pure vanilla extract is required to achieve the desired vanilla flavor. Now beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, for about 2 minutes. Scrape down the sides and bottom of the bowl as needed.

Before you assemble the cake, let the frosting sit at room temperature to soften slightly for 10 minutes. Nutritional Information Calories Whole Milk or Heavy Cream – To combine all the ingredients together, you will require ⅓ cup whole milk and heavy cream. Buttermilk – We will also use 1 and 1/2 cups of buttermilk at room temperature to have a spongy and crumbly consistency. Baking Powder and Soda – We will require 2 teaspoons of baking powder and 3/4 teaspoons of baking soda. Take a bowl and whisk 2 egg whites until light and foamy. Gradually add the 3 cups of powdered sugar and water one teaspoon at a time. Keep adding water until you reach the perfect consistency.Using a stand mixer fitted with a paddle or hand-held mixer, beat the butter and sugar together on high speed until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Preheat the oven to 350°F. Grease three 9-inch cake pans and line them with parchment paper. Take a bowl and whisk the cake flour, salt, baking powder, and baking soda together. Set it aside. You can store the leftover Ghostbusters birthday cake in an airtight box in the refrigerator for upto 5 days.

Additionally, you can also bake the cake layers one day before and keep them covered tightly at room temperature overnight. Likewise, the frosting can also be prepared, covered, and refrigerated overnight. Take a large serrated knife and slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on a serving plate and evenly cover the top with about 1 and 1/2 cups of frosting using a spatula. Now place the 2nd cake layer on top and evenly cover the top with about 1 and 1/2 cups of frosting. Top this layer with the third cake layer and spread the remaining frosting all over the top and sides.

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Now comes the most exciting part. It’s time to turn this simple cake into a Ghostbusters theme cake. To decorate the cake, you can select between three choices of topping for the cake. You can make Ghostbusters on the cake using royal icing, whipped cream, or fondant. Slimer andthe Staypuft marshmallow man were made with homemade modelling chocolate andRice Krispy treats, Kellogs LCMs. The cakeis layered dense vanilla cake, filled with Italian meringue buttercream, sour cream white chocolate ganache, and morellocherries. The outside is decorated in basic crusting buttercream then frozen 5 minutes andstenciled with a darker buttercream. The drip is green coloured white chocolate ganache – 3:1 white choc and cream with gel colour, warmed until it flows in the microwave and dripped around the edge with a teaspoon before flooding in the top. Store in a cool, dry place. Because of our preparation methods and ingredients the cake can stay fresh for up to 14 days after delivery if it is stored properly. This is because the sugarpaste icing helps create a natural barrier from the air that causes cakes to go stale. Do not keep the cake in the fridge as this can cause the colours to run and condensation to form on the icing! This vanilla buttercream recipe yields about 6 cups of frosting. You can use about 1.5 heaping cups of buttercream between each cake layer and reserve the last 3 cups for covering the outside of the cake. One the cake is nicely covered with frosting, refrigerate the cake for at least 1 hour. Decorate The Cake