For witch hats, make petits fours through step 2. Then create a brim using a dab of icing: Affix each petit four to a 2-to-2 1/2-inch chocolate wafer cookie. Proceed to step 3, coating with Chocolate Glaze instead of Butter Glaze. In lieu of step 4, wrap 1 or 2 pieces of licorice lace around base of hat immediately after glazing. Icing recipe makes about 7 cups, glaze makes 1 1/2 cups. From , makes about 40 petits fours.
Ingredients
White sheet cake (purchased or your favorite mix or recipe)
POWDERED SUGAR ICING
1 1/2 cups unsalted butter (3 sticks), room temperature
3 pounds powdered sugar
3/4 teaspoon salt
3 tablespoons pure vanilla extract
3/4 cup milk, plus more if needed
BUTTER GLAZE
2 1/2 cups sifted powdered sugar
1/2 cup (1 stick) unsalted butter
5 tablespoons milk
CHOCOLATE GLAZE
6 ounces best-quality bittersweet or semisweet chocolate
1 cup heavy cream
DECORATIONS
8 ounces semisweet chocolate, for eyes and mouth
Directions
Icing: In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until well combined. Add salt, vanilla and milk; beat until icing is smooth and creamy. Icing should be thick enough to pipe and hold its shape. If icing seems too thick, add 1 tablespoon milk at a time until proper consistency is reached. Use immediately, or refrigerate in an airtight container up to 2 days. If refrigerating, bring icing to room temperature before using, and lightly beat until creamy if necessary.
Butter Glaze for ghosts: Place sugar in a medium bowl, and set aside. In a small saucepan, melt butter over medium heat. Immediately pour melted butter into bowl with sugar. Add milk, and whisk until mixture is smooth. Cover bowl, and store at room temperature until ready to use.
Chocolate Glaze for witch hats: Chop chocolate into small pieces, and place in a medium bowl. In a small saucepan, heat cream over medium-high heat until just simmering, and pour it over chocolate. Let mixture stand 5 minutes, then stir until smooth. Let stand at room temperature about 10 minutes before using.
To construct:
1. Using a 1 1/2-inch cookie cutter, cut out circles from cake. Brush off any crumbs with a pastry brush.
2. Fit a pastry bag with a plastic coupler, and top cake rounds with icing in a ghost or hat shape, about 1 inch high.
3. Place a wire rack over a rimmed baking sheet; set aside. Set an iced cake round on a fork; hold over bowl of glaze. Using a large spoon, drizzle glaze evenly over cake and icing until completely covered. Transfer to wire rack. Repeat with remaining rounds. Let set, about 5 minutes.
4. Place chocolate in a heatproof bowl set over a pan of barely simmering water; stir chocolate until melted. Transfer to a disposable pastry bag or resealable plastic bag; snip off tip with scissors. Pipe eyes and a mouth onto ghosts.
