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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.
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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.