Ghostbusters chocolate Slimer cake

Being a cake designer is a busy life and one where ultimately the customer has the final say on the look of the cake.

But, when given the opportunity to have totally free rain over a project I can take the ideas to another level. 
I very rarely get the chance to make something that I think of myself without consulting the customer. So I thought why not see what can be done within 24 hours or less in this case.

I didn’t have to think long! Who is the most famous ghost of all…?

You got it!

SLIMER!!Ghostbusters chocolate Slimer cake


One of my favourite characters from the amazing 80’s movie Ghostbusters.

As he is obviously a ghost the challenge was to make him as gravity defying and “floaty” as possible. I decided to make him stealing one of his favourite things, slice of pizza!


We had to start somewhere so I did a quick sketch of the stand and showed it to Andy. Within a minute we have agreed the theory and started with the process. I got on with the baking delicious green white chocolate cake to match Slimers rather green appearance.

Andy disappeared into his workshop and after a lot of sawing, bending, cutting and screwing he emerged with a fully built stand.

Meanwhile the ganache filling was finished and also very green!


Sculpting time

One of the most important parts when sculpting is shaping the cake… And is also one of my favourites, because who doesn’t love a break with a cup of green tea and some (very green!) off cuts!

Ghostbusters chocolate Slimer cake inside

He was just a simple, straight forward shape. Almost like a giant green potato except all the fat rolls.

I know I know, you might be thinking I could of just added the fat rolls made out of fondant later. This would be quicker and easier but honestly who would want to munch on a huge piece of sugar paste.


Ghostbuster chocolate Slimer cake
Andy is the kneading machine and in a couple of minutes all the sculpting paste was green. Covering was very easy and I must admit I did enjoy shaping all those fatty bits.

Ghostbusters chocolate Slimer cake

As for his face I wanted Slimer to look sneaky and I just love his cheeky smile. I hope I have managed to achieved it.


Slimer traveled with us to one of London’s TV studios for an exclusive Halloween party and has been demolished in minutes.

Ghostbusters chocolate Slimer cake

In total this cake took us 8h of work. It is cakes like this that really keep my passion for it alive!




Until next time, keep on baking.


Aggy, Andy & Zara



Halloween Moss cake

Halloween Moss cake… Spinach and a cup of tea…….?!

No, really!

Halloween Moss cake with spinach may sound like a crazy idea but trust me and try this delicious cake with natural colouring.

I remembered this Halloween Moss cake recipe recently while thinking about how to change the artificial edible dyes full of chemicals. But there will be more about this in a future blog post.  I wanted a healthy, natural and friendly mix that won’t send little people a bit crazy sometimes. What better time than around Halloween when they are allowed that little bit extra?

I got a basic recipe from a friend years ago and I was just as sceptical as you probably are right now. But trust me you will be surprised how tasty it is and how well it works with an afternoon cup of tea!

I adapted it to make it more ‘halloweeny’ (if that’s even a word) and made it easy and fun for the kids. They can get involved in the making and decorating as well.

Now, you are probably wondering about the flavours and especially how the spinach works. So the cake is nice and moist with no taste of spinach but almost like a shadow of green tea and works amazingly well with the fluffy orange filling. It’s topped perfectly with little bursts of fresh blueberries and sweet fruity, flowery nectar like sweet papaya.

This recipe is perfect to fill an 8” (24cm) round tin.

Halloween Moss cake



To make it you will need:

For the cake

  • 600g when frozen spinach, set aside and allow to defrost
  • 4 large eggs
  • 280g of fine sugar
  • 250g margarine, melt in the microwave, leave to cool
  • 450g plain flour, sieve, mix with baking powder
  • 3,5 tsp baking powder
  • 1 tbs vanilla essence


  • 400ml double cream
  • 1 hipped tsp of powder sugar
  • 1 orange powder jelly sachet
  • 200ml fresh orange juice or water


  • box of blueberries
  • ripen papaya


  1. Heat the over to 165C fan or 180 without (350F).
  2. Line the sides and bottom of the tin with baking paper.
  3. Whip sugar and eggs till white.
  4. Squeeze very well liquid out of the defrosted spinach and blend to puree with a little bit of melted margarine. When ready add the remaining margarine and mix together.
  5. In the meantime on slow speed on your mixer add flour combined baking powder to the eggs and sugar mix. Incorporate well but be careful not to over stir it.
  6. Add the blended spinach. Fold it in.
  7. Put it in the tin, smooth over and place in the oven for 55min. Check with a skewer if cooked if not allow some additional time.
  8. The filling. Dissolve the jelly either in fresh orange juice or water as per sachet instructions. Set aside to cool. When the jelly starts thickening whip the cream to soft peak. Mix in the jelly.
  9. Fully cool down the cake and slice across through twice so you end up with 3 pieces.
  10. Fill in with the cream and decorate with fresh fruit as you wish.


Halloween Moss cake


Aggy, Andy and Zara.


Until next time keep on baking.



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