Name: Juliet Sear’s Ghost Brushstrokes Cake
Total time: 2 h
Yield: 20
Ingredients: For the sponge; 325g/11½oz pitted dates; 350ml/12fl oz boiling water; 2 tsp bicarbonate of soda; 150g/5oz softened unsalted butter; 300g/11oz light muscovado sugar; 4 medium eggs; 350g/12oz self-raising flour; 1 tsp baking powder; 2½ tbsp Camp Coffee; ½ tsp salt; For the sticky toffee sauce; 150ml/¼pt double cream; 2 tsp Camp Coffee; 100g/4oz dark brown sugar; 100g/4oz unsalted butter; For the frosting; 600g/1lb 5oz unsalted butter, softened at room temperature; 1.2kg/2¾lb sifted icing sugar; 2 tbsp Camp Coffee; For the ghosts; 100g/4oz white chocolate; 25g/1oz coconut oil or vegetable oil, for melting; Tiny bit of dark chocolate, melted, or you can use black icing; To finish; Halloween sprinkles of your choice

VMG Recipes