• 1 – Preheat the oven to 200°. Line a baking sheet with parchment paper and set aside. In the bowl of a stand mixer fitted with a whisk attachment, add egg whites. Whisk the egg whites for 30 seconds, until small bubbles form. Add the salt cream of tartar and whisk on medium speed for 1 minute, until a micro foam starts to form. While the mixer is running, slowly stream in the sugar, allowing it to be absorbed before adding more. Once all the sugar is added, continue whisking at medium speed for 8 minutes, until soft peaks have formed. Add the vanilla and whisk for another 3 minutes, until stiff peaks have formed.
  • 2 – Carefully spoon the batter into a piping bag fitted with a round tip. Pipe ghosts onto the prepared baking sheet at a 90° angle. To pipe ghosts, keep pressure on the bag until the right diameter base has formed. Once the base is the correct size, slowly pull up while maintaining pressure on the bag until you’ve reached a suitable height, then gently release the pressure on the bag and pull up quickly to form a small swoop for the top of the head.
  • 3 – Once all of the ghosts have been piped, place the baking sheet into the preheated oven on the center rack. Bake for 2 1⁄2 hours. Once baked, turn the oven off and leave the meringues inside with the oven door shut for 3 hours. This will allow them to dry. Once the meringues have dried, use a toothpick dipped in black food coloring to dot on eyes.
  • 1 – Preheat the oven to 350°. Line the bottoms of 3-9” cake pans with parchment paper and lightly spray with baking spray. Set aside. In a medium sized mixing bowl combine flour, cocoa powder, baking soda, salt and baking powder. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, combine sugar, brown sugar, butter and vegetable oil. Beat together on medium speed for 2 minutes, until smooth. Add in eggs, milk, sour cream and vanilla and mix to combine.
  • 2 – While the mixing is running, add in black food coloring until the desired color is achieved. Add in the flour mixture and mix until just combined. Add hot coffee and mix to incorporate. Evenly divide the batter between the 3 prepared cake pans, then place them into the preheated oven on the center rack. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Once baked, remove from the oven and place onto a wire cooling rack to let completely cool before frosting.
  • 1 – In the bowl of a stand mixer fitted with a paddle attachment combine powdered sugar, butter, milk, vanilla and salt. Beat on a medium-high speed until smooth. Divide the frosting evenly between 2 bowls. In the 1st bowl mix purple food coloring, until the desired color is reached. In the 2nd bowl mix in black food coloring, until the desired color is reached.
  • 1 – Once the cakes have completely cooled, carefully remove them from the cake pans. Place the 1st cake onto a plate or cake stand and add half of the purple frosting on top. Spread evenly using an icing spatula. Place the 2nd cake on top and frost with remaining purple frosting. Place the third cake layer on top.
  • 2 – Once all the cakes have been layered, frost the top and sides on the cake with black frosting, using an icing spatula to get a smooth finish. Top the frosted cake with the ghost meringues. Cut into 8-10 slices and serve.

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