Ghost Petit Fours for A Halloween Party

Boo! Do you believe in Ghost Petit Fours? I do! And if you do too I’ve got a quick and easy tutorial for you that’s perfect for a little treat this Halloween.

Wilton Ghost Petit Fours

These little bite-sized treats are literally a piece of cake with a smooth glaze coating and are a perfect baking project for beginning bakers and sweet decorators.  They start with a very cool and versatile Breakfast Bites baking pan by Wilton.

Although I immediately thought of the Ghost Petit Fours when I saw the pan, as you can tell by the name it also has another creative use.  If you fill each cavity in the pan and add a piece of cooked sausage link and fill it with pancake batter and bake, you’ve got Breakfast Bites waiting to be dipped into warm maple syrup!  How great is this for a Thanksgiving morning to nosh on while the parade is on? There’s additional baking info that accompanies the pan.

Wilton Ghost Petit Fours

So, back to these spooky little guys with the big black eyes – no tricks here only super simple and fun treats for Halloween.

To make the Ghost Petit Fours you’ll only need a couple more things besides the Breakfast Bites pan and a box of cake mix:

Wilton Breakfast Bites Pan
Wilton Vanilla Treat Glaze (or make your own from scratch)
Wilton Black Sugar Pearls
Wilton Pearl Dust (optional)
Wilton Squeeze Bottle (optional)


Breakfast Bites Baking Pan:

  • Spray lightly with a baking spray and fill 3/4 full with cake batter. I found filling the cavities to where they bake rounded up like a cupcake makes it easy to level the ghost so they stand straight up.
  • The ghosts bake in approximate 10 minutes. Cool slightly in the pan then pop them out to cool completely.
  • Clean pan, spray again and fill. Keep doing this until all the cake batter has been baked or purchase multiple pans to make the baking process go more quickly.

The Vanilla Glaze:

I was surprised how easy the ready-made glaze is to work with. Heat according to directions for smoother pouring. The desired consistency for the glaze is to be able to run down the sides of the cake but not too quickly or it won’t cover the cake well.  Too thick, and it won’t reach the bottom of the cake and puddle a little. Do they remind you of “It’s The Great Pumpkin, Charlie Brown”? I found that putting the warm glaze into a squeeze bottle works much better than spooning the glaze over the cakes.

  • Placing the ghost cakes to be glazed on a flat non-stick surface (not a wire baking rack) will let you lift up the ghost petite fours all in one piece after they’re set.
  • If you’re using the squeeze bottle and the glaze needs warming, pop it into the microwave for about 7 seconds and massage the glaze in the bottle to mix it up well.  It’s easy to find the glaze’s happy place. Make a few extra ghosts to practice on too.

Wilton Ghost Petit Fours

While the glaze it still tacky, add the black sugar pearls for eyes. They’re slightly metallic looking which is a great effect. Using tweezers helps to place the eyes in the exact spot where you’d like them to be.

Wilton Ghost Petit Fours
Boo! You can brush on Wilton Pearl Dust in white if you’d like.

Ghost Petit Fours

 Each ghost petit four is unique with it’s own personality. I just love them! And they taste great!

Wilton Ghost Petit Fours

For a different presentation, you could place each one in a paper cup like a cupcake, or pop one on the Wilton Caramel Apple Branch Sticks or the seasonal Candy Corn Striped Straws like a little cake pop.

caramel apple branch sticks

I think Halloween party guests would love a tray or cake stand haunting!

Wilton Ghost Petit Fours

I hope you’re not “afraid” to give them a try.  😉

Wilton Ghost Petit Fours

 As a Wilton Brand Ambassador and member of the Wilton Sweet Treat Team, I received product and/or compensation for this post by Wilton Cake Decorating. All ideas and opinions are my own and all the products were chosen by me to share with you because I use them and love them and thought you might have fun trying a new idea and like them too. 🙂

Gentleman Jack (Jack Daniels) Cupcakes Recipe

Chivalry is not dead. And ladies, we need to invite and welcome it back into our lives again. I think it’s good for all parties involved.  When you think about it, when a stranger opens or holds the door for you, two smiles are exchanged and if you’re feeling particularly friendly the cherry on the top of the obligatory “thank you” might be to say, “That was really nice of you”.  A widened smile will always greet you in return… [Read More]

Chinese New Year/Lunar New Year Decorated Almond Cookies

Growing up, I was always aware of the Chinese New Year or Lunar New Year, as it’s becoming more commonly called it seems.  Both my brother and I were born in the heart of Chinatown in downtown Los Angeles and my mother would recollect that when my brother was born fireworks were going off.  Since his birthday is on Valentine’s Day there’s a good chance that this coincided with the Chinese New Year.  No fireworks for me when I arrived… [Read More]

Black Cinnamon Candied Apples

Trick or Treat!  Happy Halloween Week!  Here’s a treat that’s best made a day or two before the big night.  It’s a twist on the hard candied apples that are usually colored red but I’ve made these black and cinnamon flavored.  That would be the trick but they’re not tricky to make. To begin, clean apples thoroughly to get the wax off.  I did this by taking baking soda in my hands, dampening with water to make a paste and… [Read More]

Fashionable Peep DIY Brunch Bunnies

Happy Easter and Passover week! I’d like to share with you what the latest in fashion accessories is for Peeps this spring season. …but before we hit the runway… Did I tell you I was in the Chicago area over the weekend?  I attended a fabulous conference at Wilton Industries where I met fellow Sweet Team Members, members of the Wilton School of Cake Decorating, toured the headquarters (incredible) and did some hands-on decorating.  I can’t wait to show you… [Read More]

St. Patrick’s Day Boozy Buttercream Cupcakes and a Bailey’s Martini

It’s hard to believe we’re in the last month of the first quarter of the year.  For us in SoCal spring flowers have never stopped blooming and it’s safe to say this past weekend we had our truly first rain in a season that will soon be over. March also makes nearly everyone Irish at least for a day.  To get a start on St. Patrick’s Day planning I’m revisiting two of my favorite recipes that speak Irish to me… [Read More]

Painting on Macarons

Happy Monday and the last day of September! We had a delicious weekend.  I made 2 dozen tushie cookies with tushie tats for a bridal shower and assisted my son in making his multiple blue ribbon and division winning  chocolate cake.  We did our winning combo – he made the cake and icing and I iced the cake.  It was part of the celebration for my lovely niece’s birthday this weekend.  She and her husband just returned from two years… [Read More]

Tiny Prints Announcements and USC Cake Pops

I’m very excited, thrilled, elated, to begin a collaboration with Tiny Prints today! When Tiny Prints contacted me to write guest posts on their Tiny Prints blog featuring my entertaining ideas and treats, I couldn’t believe it!  Since graduation season is upon us (and for my son too), we paired their USC graduation announcements with my USC Cake Pops.  They just seemed to be a match made in heaven by Tommy Trojan himself. We have more guest posts planned for… [Read More]

“Be Still My (Meringue) Heart” Cookies

Chocolate might reign supreme as the sweet choice for Valentine’s Day but if something lighter tickles your fancy, meringue heart cookies just might make your heart go all aflutter. Made with ingredients most of us already have on hand in our kitchens, the ingredients are simple: egg whites, cream of tartar, granulated sugar (either ‘super fine’ or regular), and vanilla.  The pink food coloring for tinting the meringue is optional but soft pink hearts are the language of love on… [Read More]

St. Patrick’s Day Cupcakes with Bailey’s Irish Cream, Frangelico and Crème de Cacao Buttercream Icing

As if my favorite espresso martinis weren’t decadent enough I made espresso martini cupcakes for St. Patrick’s Day with buttercream icing made with Bailey’s Irish Cream and a few of its flavorful, sweet, high octane friends. These friends play together beautifully and are three of the five ingredients in the espresso martinis that I love. Bailey’s is creamy goodness.  Frangelico is hazelnut-flavored liqueur and Crème de Cacao has a light chocolate flavor. For the cupcakes, I substituted the liquid ingredients… [Read More]