Aren’t these the cutest little ghosts? The moment I spotted them on Pinterest and from a fellow insta-caker, I knew I had to try them on a cake. With a simple swoop using a round buttercream tip, these tiny ghosts are one of the easiest and most charming ways to dress up any Halloween cake or treat this year.
This whole cake idea started with a sprinkle mix I received from Rosie at Neon Yolk Shop. The mix featured shades of purple, grey, black, and the sweetest miniature ghosts. I immediately pictured a striped cake with buttercream ghosts decorating the side—playful, modern, and perfect for Halloween.
There are a few techniques in this design I’ve grown to love. Some are straightforward, others take a little practice, but each can be mastered with a few helpful pointers. Let’s get started.
How to make the buttercream ghosts:
The buttercream ghosts are simple to make but may require a couple of tries to get the motion and consistency right. I use a Wilton 1A round piping tip and my classic vanilla buttercream. The technique is forgiving and quick once you find the right rhythm.
What you’ll need:
- Wilton 1A piping tip
- Small black nonpareils (or any tiny black sprinkles) for the eyes
- White vanilla buttercream at medium consistency
Buttercream ghost method:
- Apply gentle pressure to form a small circle with the piping tip, then immediately pull in a short curl—like a comma or apostrophe—reducing pressure as you finish the tail. This creates the little ghost shape.
- If the buttercream breaks off and won’t form a smooth tail, adjust the consistency. Aim for a medium consistency that holds shape without cracking.
- Press a pair of tiny black nonpareils into the face for eyes while the buttercream is still soft. Nonpareils are dainty and perfect for these tiny features.
- You can practice on parchment and freeze the ghosts, then place them on the cake later. If you freeze them, add the eyes before freezing—once frozen, sprinkles won’t stick easily to the surface.
Stripe saga
Stripes can be every baker’s favorite technique or a dreaded challenge. I’ve been on both sides. With a few straightforward tips and the right tools, you can achieve clean, even stripes around your cake. It may take a couple of tries to feel confident, but stick with it—you’ll get there.
How to not struggle with stripes:
Here’s what you’ll need:
- A quality stripe cake comb with deep grooves for clear stripes.
- Buttercream at the right consistency—smooth and free of air bubbles.
- A cake turntable to spin the cake smoothly while you work.
- Piping bags for filling the stripe grooves. No special tips needed—just snip the end to the desired thickness.
- A cake scraper (metal preferred) to smooth and remove excess buttercream after adding the colored stripes.
Here’s how to do it:
- Crumb coat the cake and chill briefly (about 5 minutes), then apply a thicker final layer of buttercream all over the cake.
- Use the stripe cake comb at a 45-degree angle to create clean grooves around the cake. If a stripe looks uneven, add more buttercream in that area and comb again. Work efficiently—if the buttercream firms up against a cold surface, it can peel or crack.
- Freeze the cake for 10–15 minutes until the buttercream is very firm.
- Pipe the colored buttercream into the grooves, then use the cake scraper to smooth around the cake as if the stripes weren’t there. It will look messy at first—keep scraping gently and consistently.
- As you scrape, the colored stripes will begin to show through. Continue until the stripes appear evenly around the cake.
- If any spots are thin or missing, fill them with buttercream and repeat the smoothing step until the stripes are complete.
- That’s it—you’ve created clean stripes!
Finish by adding the sprinkle accents and piping buttercream rosettes or a border on top with a larger tip if you like. The combination of striped sides and piped buttercream ghosts is playful and polished.
I really love how this cake turned out and hope these tips for ghosts and stripes help you recreate it. If you make a cake inspired by this one, I’d love to see it—sharing others’ bakes brings me so much joy and is the best part of baking together.
Tag me @bakingwithblondie or use #bakingwithblondie on Instagram — I’m always excited to cheer you on!
Happy baking and Happy Halloween!
xo,
Mandy