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1
Arrange the cake on the cake plate.
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2
Reserve 1 cup of frosting to make additional ghost figures.
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3
Using an offset spatula, fill the hole in the center of the cake with frosting and then spread frosting over the top and sides in a wavy pattern.
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4
Put the reserved frosting to the decorating bag, snip off the tip of the bag to create a 1/8- to 1/4 inch opening.
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5
Pipe as many ghosts as you like onto and around the cake and into the eggcups.
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6
For each, apply pressure to squeeze out some frosting for a base, then lift the bag slowly, decreasing the pressure until the ghost is the desired size, stop the pressure and lift off the bag.
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7
Stick 2 candy eyes to each ghost.
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8
To make the frosting:
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9
Mix together the sugar, water, egg whites, and cream of tartar in the top of a double boiler.
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10
Using an electric mixer on low speed, beat the ingredients for 30 seconds to 1 minute until combine.
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11
Boil a small amount of water in the bottom of the double boiler.
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12
Arrange the top of the double boiler, with the frosting ingredients, on top.
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13
Cook the frosting on medium heat, beating constantly with the mixer on high speed, for about 8 minutes, or until the frosting forms stiff peaks when the beaters are lifted.
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14
Remove the top of the double boiler from the bottom and, using a spoon or rubber spatula, stir in the vanilla extract.
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15
Beat the frosting for 2 to 3 minutes more, or until it is spreadable.
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16
Allow the frosting to cool, it should be slightly warm or at room temperature when you use it.
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17
Discard any leftovers.
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18
Store frosted cake in a cool, dry place until ready to serve.
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19
Make fun!
