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