1
Preheat oven to 180oC. Line two 12-hole muffin trays with paper cases.
2
Prepare cake mix as per packet instructions. Fill cases with mixture and bake for 20-25 minutes until cooked.
3
Reserve four cakes for ghost cake pops (within recipe collection) and allow the remaining to cool completely before decorating.
4
Knead 400g Creative Kitchen Icing Fondant White until smooth.
5
Roll out on a clean surface dusted with icing sugar.
6
Cut out long strips of icing. Brush tops of cakes with a little warm IXL Strawberry Jam and zig-zag icing strips over the top as per picture.
7
Brush underside of Nestlé Smarties with a little jam and position onto icingto make the eyes.