Makes about 40
Ingredients:
Confectioners' Sugar Icing
Butter Glaze
White Sheet Cake
8 ounces semisweet chocolate, for eyes and mouth
1) In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar until well combined. Add salt, vanilla, and milk; beat until icing is smooth and creamy. The icing should be thick enough to pipe and hold its shape. If icing seems too thick, add 1 tablespoon milk at a time until proper consistency is reached. Use immediately, or refrigerate in an airtight container up to 2 days. If refrigerating, bring icing to room temperature before using, and lightly beat until creamy if necessary.
1) Preheat oven to 350 degrees. Butter a 12-by-17-by-1-inch rimmed baking sheet. Line bottom with parchment paper. Butter parchment, and dust with flour, tapping off any excess. Set sheet aside.
2) Into a medium bowl, sift together flour, baking powder, and salt; set aside. In a measuring cup, combine milk and vanilla; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until very smooth. With mixer on medium speed, add sugar in a slow, steady stream; beat until mixture is light and fluffy, about 3 minutes.
3) Reduce speed to low. Add reserved flour mixture in three batches, alternating with reserved milk mixture, and starting and ending with flour. Mix until just combined; do not overmix. Set aside.
4) In a clean bowl, beat egg whites until stiff but do not let dry peaks form. Fold one-third of the egg whites into batter to lighten, then gently fold in remaining whites in two batches.
5) Scrape batter into prepared sheet; smooth top with an offset spatula. Bake in oven until cake is springy to the touch and a cake tester inserted in the center comes out clean, about 30 minutes. Transfer to a wire rack, and let cool 15 minutes. Loosen sides of cake with a small metal spatula or paring knife; invert onto a buttered wire rack. Peel off parchment. To prevent splitting, reinvert cake so top is facing up. Let cake cool completely
1) Using a 1 1/2-inch cookie cutter, cut out circles from cake. Brush off any crumbs with a pastry brush.
White Sheet Cake
8 ounces semisweet chocolate, for eyes and mouth
Confectioners' Sugar Icing:
- 1 1/2 cups unsalted butter, (3 sticks), room temperature
- 3 pounds confectioners' sugar
- 3/4 teaspoon salt
- 3 tablespoons pure vanilla extract
- 3/4 cup milk, plus more if needed
Butter Glaze:
- 2 1/2 cups sifted confectioners' sugar
- 1/2 cup (1 stick) unsalted butter
- 5 tablespoons milk
White Sheet Cake:
- 1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature, plus more for baking sheet and wire rack
- 4 1/2 cups sifted cake flour (not self-rising), plus more for baking sheet
- 2 tablespoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cups milk
- 1 1/2 tablespoons pure vanilla extract
- 2 1/4 cups sugar
- 7 large egg whites
Directions:
Confectioners' Sugar Icing:
Butter Glaze:
1) Place sugar in a medium bowl, and set aside. In a small saucepan, melt butter over medium heat. Immediately pour the melted butter into the bowl with the sugar. Add the milk, and whisk until mixture is smooth. Cover bowl, and store at room temperature until ready to use.
White Sheet Cake:
1) Preheat oven to 350 degrees. Butter a 12-by-17-by-1-inch rimmed baking sheet. Line bottom with parchment paper. Butter parchment, and dust with flour, tapping off any excess. Set sheet aside.
2) Into a medium bowl, sift together flour, baking powder, and salt; set aside. In a measuring cup, combine milk and vanilla; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until very smooth. With mixer on medium speed, add sugar in a slow, steady stream; beat until mixture is light and fluffy, about 3 minutes.
3) Reduce speed to low. Add reserved flour mixture in three batches, alternating with reserved milk mixture, and starting and ending with flour. Mix until just combined; do not overmix. Set aside.
4) In a clean bowl, beat egg whites until stiff but do not let dry peaks form. Fold one-third of the egg whites into batter to lighten, then gently fold in remaining whites in two batches.
5) Scrape batter into prepared sheet; smooth top with an offset spatula. Bake in oven until cake is springy to the touch and a cake tester inserted in the center comes out clean, about 30 minutes. Transfer to a wire rack, and let cool 15 minutes. Loosen sides of cake with a small metal spatula or paring knife; invert onto a buttered wire rack. Peel off parchment. To prevent splitting, reinvert cake so top is facing up. Let cake cool completely
Ghoulish Petits Fours:
1) Using a 1 1/2-inch cookie cutter, cut out circles from cake. Brush off any crumbs with a pastry brush.
2) Fit a pastry bag with a plastic coupler, and top cake rounds with icing in a ghost or hat shape,about 1 inch high.
3) Place a wire rack over a rimmed baking sheet; set aside. Set an iced cake round on a fork; hold over bowl of glaze. Using a large spoon, drizzle glaze evenly over cake and icing until completely covered. Transfer to wire rack. Repeat with remaining rounds. Let set, about 5 minutes.
4) Place chocolate in a heatproof bowl set over a pan of barely simmering water; stir chocolate until melted. Transfer to a disposable pastry bag or resealable plastic bag; snip off tip with scissors. Pipe eyes and a mouth onto ghosts.
Source:http://www.marthastewart.com
