| Chocolate Flavoured Bettercreme® | |
| Vanilla or Dairy Flavoured Bettercreme® | |
| Dark Chocolate Ganache | |
| 6” or 8” Signature Chocolate Sponge |
- Base ice a 6” or 8” Signature Chocolate Sponge using Chocolate Bettercreme.
- Comb scrape the sides to add texture.
- Allow to chill for at least 30 mins.
- Heat up some chocolate ganache over a double boiler.
- Fill a piping bag with the slightly warm ganache, pour over the chilled cake allowing the ganache to drip over the edges.
- Allow to set.
- Fill a piping bag fitted with a plain round nozzle with soft peak Vanilla/ Dairy Bettercreme®.
- Pipe a cluster of tiny, pointed crème dollops on top of the cake.
- Fill a paper piping bag with some of the melted ganache. Pipe eyes and a mouth onto each dollop to resemble a ghost.
