Ingredients
Equipment
Cake
Decorations
Method
1.Preheat oven to 120°C. Line oven trays with baking paper.
2.To make meringue ghosts, beat egg white in a small bowl with an electric mixer until soft peaks form; gradually add sugar, beating until dissolved between additions. Beat in cornflour. Spoon meringue mixture into piping bag fitted with tube. Pipe about 36 meringue ghosts onto trays, ranging from 4cm to 10cm in length, making pointed ends to push into muffins. Bake for 50 minutes or until dry and crisp. Cool meringues on trays. Pipe eyes and mouth onto cooled meringues with writing gel.
3.Spread frosting onto muffins. Using a small sharp knife, make incisions into muffins to insert ghosts. Using picture as a guide, decorate muffins with ghosts and fairy floss.
Meringue ghosts can be made 2 days ahead, store in an airtight container. Pipe eyes and mouth and insert ghosts into muffins on the day of serving.
Note
