White Chocolate Ghosts for cakes & cupcakes

When it comes to Halloween, my kids can’t get enough of the treats. And whether I’m making cupcakes or a cake, there’s one little plus up for Halloween that they always find delightful – White Chocolate Ghosts.

What do you use Chocolate Ghosts for?

These White Chocolate Ghosts are easy to make and they work perfectly as cupcake or cake toppers. You could even add in a bamboo stick and use these as Ghost pops for a Halloween celebration. If you watch the video above to the end, then you will see how I make them work. They come after the Candy Corn Rice Krispie Treats.

I find that they’re just often a fun addition to something you’re already making for your Halloween celebration. Plus, they travel well as long as you have a cupcake holder or a cake holder. I have an old one from Crate & Barrel from about 10 years ago. But this one is very similar {HERE}.

Tips for making the White Chocolate Ghosts

• I find that it is easier for me to use a melting pot like this one {HERE} when making these. If you’re making a lot of them it just helps to keep the chocolate at the perfect temperature for using.
• I prefer to use Ghirardelli Melting Wafers for all my Chocolate art. I’ve mentioned this is a few posts but I find that it not only tastes best, but it melts best and is easy to work with.
• Use two spoons when making these. I believe it’s easier to have one spoon that can drop the chocolate on the wax paper and one spoon to make the Chocolate ghosts.
• Wax paper is a must. You can probably get away with using parchment paper too but I prefer wax for these since I want to be able to get all the bottoms of the ghosts off the paper nicely. You can see in the video above how I do it.

Thank you so much for visiting today, friends! You can watch the video above to see exactly how I make the White Chocolate Ghosts. It’s after the Candy Corn Rice Krispie Treats. You can find full instructions below,

Also, make sure to check out the other fun Chocolate art for Halloween with these Spooky Halloween Chocolate Trees {HERE} and these Chocolate Covered Ghost Pretzels {HERE}.

White Chocolate Ghosts Cupcake & Cake Toppers

These White Chocolate Ghosts for cupcakes and cakes are a great way to plus up any Halloween treat you might be making to celebrate with.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Chocolate Ghosts, White Chocolate Ghosts

Prep Time: 5 minutes

Author: Rachel

Equipment

• Optional: Melting chocolate pot
• 2 spoons
• Wax paper

Ingredients

• 1 bag white melting chocolate wafers
• Black cake gel, black frosting or a black edible marker pen
• Eye "sprinkles"

Instructions

• Melt the white chocolate wafer. If you don't have a melting pot you can use the microwave. Melt in 30 second increments and be careful not to burn.
• Spread out the wax paper.
• Use one spoon to drop a quarter-sized dollop of chocolate onto the wax paper.
• Use a second spoon to pull the chocolate down so it makes the ghost shape. If you watch the video above you can see how I did it. The Chocolate Ghosts come after the Candy Corn Rice Krispie Treats.
• Add the eyes.
• Let dry for about 20 minutes.
• Carefully peel them away from the wax paper.
• Add the mouth with the black cake gel, black frosting or black edible pen marker.