Preparation

• 1
  Preheat the oven to 180 C/ 350 F.
• 2
  Beat together the aster sugar, butter and vanilla essence until light and fluffy. Add one egg at a time with a tablespoon of flour for each egg. Beat well and fold in the remaining flour.
• 3
  Spoon into 12 greased and floured dariole moulds (small rounds), place on a baking tray and bake in a pre-heated oven at 180 C for 20 minutes. Remove from the oven and leave to cool.
• 4
  Cut the op of the cakes off to form a flat surface and then turn out onto a board or plate. Leave until completely cold.
• 5
  Roll out the white icing on a surface dusted with cornflour and cut out 12 circles (can use a saucer as a guide).
• 6
  From the trimmings, use a mini cutter to cut out some tiny oval shapes or roll some tiny balls of white icing into oval shapes. Dampen them with a little water and stick them onto the front of the ghost to make the eyes. Use the black writing icing t