These ingredients are based on a small/medium-sized cake - 13cm diameter x 9 cm height. If you use a larger cake you may need to increase ingredients for the frosting and marshmallow web. The meringue recipe will generously yield enough meringue for at least 4 cakes.
METHOD:
MERINGUES -
Pre heat oven to 110 C - Fan bake / Hot air / Circulaire
In a stand mixer, with a whisk attachment, beat egg whites until frothy.
Add a generous pinch of Cream of tartar and continue whisking on medium until soft peaks are achieved.
Gradually add castor sugar, a couple of Tablespoons at a time until meringue is smooth, glossy and thick.Add vanilla extract and continue whisking on medium / high until thick stiff peaks. Another way to test that the meringue is ready is to rub a small amount between two fingers.You should not be able to feel any granules of sugar.If you do, beat for longer.
Place a large plain nozzle into a pipping bag or if using a disposable piping bag, snip 1.5 cm off the end tip of the bag.
Spoon the meringue mix into the piping bag.
Onto a baking paper lined tray, pipe mounds of meringue ( for ghosts ) by holding the bag perpendicular to the baking tray.Using slight pressure, pipe mounds approx. 4 to 5cm high, spacing about 3 cm apart.
Place in a preheated oven and cook for approx. an hour.
Once cooled, dip the blunt end of a small bamboo skewer into a very small amount of food-safe black colouring gel and press ever so gently onto the meringue to form eyes. An edible black pen can also be used.
FROSTING -
In a food processor or using the SMEG hand blender whisk attachment and jug, beat softened butter and icing sugar together until light and fluffy. Add sifted cocoa and 3 T of milk. Start on low then increase to high until mixture is thoroughly combined.Add a few drops of black gel and beat for a further 2 minutes until frosting is completely black in colour and is of spreading consistency. If the frosting is too thick to easily spread, add another tablespoon or so of milk.
DECORATING CAKE -
Level cake with a serrated knife if necessary.
Cover sides and top of cake with black frosting. An offset spatula makes this easier.
Refrigerate until frosting is firm.
Melt marshmallows in microwave for approx. 30 seconds until melted together.
The next step is messy, but fun. Either use your hands or disposable gloves for easier cleaning up. Dip your fingers into the melted marshmallows and stretch between both hands until web-like.Wrap marshmallow web around the sides of the cake until desired web effect.
Place meringue ghosts on top of cake.
Any left over meringues can be kept in an airtight container.
Once cake is decorated, do not place in refrigerator.
Your favourite cake - I used a chocolate round cake measuring 13 cm diameter x 9 cm height, sliced horizontally into 2, with frosting between the 2 layers.
MERINGUE
75 gm egg whites - approx. 2 whites from # 7 eggs
150 gm castor sugar
1/2 tsp vanilla extract
pinch of cream of tartar
FROSTING and DECORATION - Frosting will yield approx 1 - 1/2 cups
White marshmallows - approx. 8 were enough for the pictured cake
Black food colouring gel, a few drops
110 gm butter, room temperature
220 gm Icing sugar
3 / 4 T milk
2 T Cocoa
