Halloween Ghost Vanilla Cake

Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan or line with parchment paper. When lining the pan, allow some paper to overhang for easy removal once the cake is baked.

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla essence. Sift together the flour and baking powder, and add it into the creamed mixture alternately with the milk. Do not overmix; just stir until the batter is smooth. Pour the cake batter into the prepared pan.

Bake for 30-40 minutes in the preheated oven or until a toothpick inserted into the center of the cake comes out clean. Allow it to cool.

While the cake is cooling, prepare the cream cheese frosting by mixing the cream cheese, butter, powdered sugar, and vanilla extract in a bowl. Whisk until smooth.

Once the cake cools, spread a generous layer of cream cheese frosting on top.

To make the ghosts, roll out pieces of white fondant to about a quarter inch thickness. One important tip is to dust your hands and the surface with a bit of powdered sugar to prevent the fondant from sticking. Cut into ghost shapes, and apply them on the cake.

With the edible black ink, draw eyes and mouths on the ghosts. Now you have a spookily delicious ghost cake!