Gary ghost

1.Preheat oven to 180°C (160°C fan-forced). Grease cake pan; line base and sides with baking paper, extending paper 5cm (2 inches) above sides.

2.Make cake according to directions on packet; spread mixture into pan. Bake about 25 minutes. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool.

3.Level cake top; turn cake cut-side down. Cut two corners off cake, as pictured.

4.Position cake on cake board, cut-side down; position corners for ghost’s arms, as pictured. Secure with a little fluffy frosting.

5.Using permanent marker, draw veins in egg shells. Use a little frosting to secure red Smarties in egg shells for eyes.

6.To make fluffy frosting; combine sugar and water in small saucepan; stir over high heat, without boiling, until sugar dissolves. Boil, uncovered, without stirring, about 3 to 5 minutes or until syrup is slightly thick. Remove from heat, allow the bubbles to subside then test the syrup by dropping 1 teaspoon into a cup of water. The syrup should not change colour; if it does, it has been cooked for too long and you will have to discard it and start again. While the syrup is boiling, beat the egg whites in a small bowl until stiff. Keep beating until syrup reaches the correct temperature. When syrup is ready, allow bubbles to subside then pour a very thin stream onto the egg whites with mixer operating on medium speed. Continue beating and adding syrup until syrup is used. Continue to beat until frosting stands in stiff peaks.

7.Spread fluffy frosting all over cake. Position egg shells for eyes and blue Smarties for mouth.