Recipe

The ghostly galleon

This ghostly ship is a labour of love, but it would make the perfect centrepiece for your next Halloween celebration

  • 30 mins preparation
  • 1 hr cooking
  • Serves 12
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Ingredients

The ghostly galleon
  • 3 x 340g (11-ounce) packaged buttercake mix
  • 8 wooden skewers
  • 9 x 25g (¾-ounce) curly wurly bars
  • 24 crazy bananas
  • 12 white life savers
  • 15 gram (½-ounce) milk chocolate block
  • 3 x 10cm (4-inch) square pieces white cardboard
  • 3 x 8cm (3¼-inch) square pieces white cardboard
Butter cream
  • 375 gram (12 ounces) butter
  • 4 1/2 cup (720g) icing (confectioners') sugar
  • 1/2 cup (125ml) milk

Method

The ghostly galleon
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease baking dish; line base and sides with baking paper, extending paper 5cm (2 inches) above sides.
  • 2
    Make cake according to directions on packets. Pour into prepared dish; bake about 1 hour. Stand cake in pan 10 minutes; turn, top-side up, onto wire rack to cool.
  • 3
    Meanwhile, to make butter cream, beat butter in small bowl with electric mixer until as white as possible. Beat in sifted icing sugar and milk, in two batches. Tint butter cream black.
  • 4
    Using serrated knife, level cake top. Turn cake cut-side down. Cut cake in half lengthways; cut 7cm (2¾-inch) piece from each half, as shown.
  • 5
    Assemble cake pieces on prepared board, cutsides down, to form galleon, as shown; secure with five skewers.
  • 6
    Trim front of galleon at angles to make bow, as shown; discard cake trimmings. Trim skewers to the same height as the cake. Spread butter cream all over galleon.
  • 7
    Decorate galleon with pieces of Curly Wurly, Crazy Bananas and Life Savers. Position chocolate for plank; support plank by placing piece of skewer or toothpick underneath.
  • 8
    Thread large then small cardboard pieces on remaining skewers. Photocopy 6.5cm x 8.5cm (2¾-inch x 3½-inch) Jolly Roger picture; position at top of centre skewer. Position three masts on galleon.

Notes

Deep 26cm x 36cm (10½-inch x 14½-inch) baking dish; 25cm x 40cm (10-inch x 16-inch) rectangular prepared cake board.