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Serves 16
For the cake: 

• 340g (12 oz) caster sugar
• 340g (12 oz) Stork margarine
• 1 teaspoon vanilla extract
• 340g (12 oz) self raising flour, sifted
• 6 eggs, beaten
• 3 tablespoons milk
• 125g seedless raspberry jam

For the buttercream: 

• 280g (10 oz) icing sugar
• 150g (5 oz) butter 
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

STEPS

Method: 

1. Preheat the oven to 180 C / Gas 4. Grease and flour two 23cm round sandwich tins.
2. For the cake, cream the sugar and Stork until light and fluffy, then beat in the vanilla. Add the flour alternately with the eggs and milk. Divide the cake mixture between the two 7” round tins.
3. Bake in the preheated oven for 30 to 40 minutes, or until a skewer inserted in the centre comes out clean. Remove and cool on a wire rack.
4. To make the buttercream: beat together all of the buttercream ingredients until smooth and spreadable. Add either more icing sugar or more milk to adjust the consistency, if needed. Add pink food colouring. 
5. Once the cakes are completely cool, remove from the tins. Place the bottom cake on a cake plate, then spread the top with jam. Top with the remaining cake. Spread the buttercream icing all over the top and sides of the cake.
6. To make the ghosts, melt 4 oz of white candy melts. Using a teaspoon, spoon one teaspoon of candy melts onto silicone paper and spread in one direction with the back of the spoon to make it into a ghost. Allow to set then add on blank eyes and a mouth with black buttercream. (You can use some of the left over pink buttercream, just add black food colouring and use a piping bag). 
7.  Once set, lift and place onto cake. For the flying ghosts, dip the end of a lolly pop stick into the candy melts and attach to the back of a ghost and allow to set before putting them in place.
8. Decorate with Cake Angels' Trick or Treat 2Ds and Zillionaire Sprinkles. 

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