Directions

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1. Preheat oven to 350 degrees

2. Place all ingredients in mixing bowl and mix on medium speed until incorporated

3. Note: You really just dump it all in…semi-scratch cakes are super easy and not finicky at all.

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1. Fill each mini pan with 100 grams of cake batter. I do not grease the pans.

2. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

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1. If you’d like to add filling, my favorites are lemon curd, raspberry, and salted caramel.

2. Make your filling/s of choice.

3. Use a cupcake corer to create a hole/well in the center of each mini cake.

4. Pipe or spoon the filling into each hole of the cakes.

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1. Please see my buttercream recipes here

2. Frost the top of each mini pan cake. Smooth with an angled spatula and use a paper towel to clean the edges of each pan, if necessary.

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1. In the microwave, melt the white chocolate wafers in 30 second increments, stirring between each heating session.

2. Once fully melted, portion your white chocolate into separate bowls and color with oil based food coloring.

3. For the BOO letters, I use this mold. I pipe the chocolate into each letter needed, smooth the top with an angled spatula or knife and pop in the freezer for a few minutes.

4. For the mini ghosts, I pipe dots of white chocolate onto parchment paper and then use a tiny ¼ teaspoon to drag the chocolate into a ghost shape. Please see this video. To “paint” the ghost eyes and mouth, you can use edible markers or edible paint.