Ghost Madeleines

Whisk 80 g whole egg with 65 g sugar in the stand mixer with the whisk until the mixture is pale and fluffy. The air you beat in later gives the Madeleines their typical little hump.

Then stir in 30 g whole milk and 20 g honey. The honey not only makes the batter more aromatic, it also keeps the Madeleines moist for longer.

Mix 100 g White flour, 1 tsp Baking powder, 1 pinch salt and 1 pinch Vanilla into the egg mixture until no lumps remain.

Then let 100 g liquid butter, no longer hot, run in a thin stream while the mixer continues to stir slowly. At the end, fold in 50 g baking-stable chocolate drops: they keep their shape in the oven and do not melt into streaks.

Place the batter in the fridge for about 30 minutes. With the liquid butter it is very soft at first. Once chilled it becomes firmer, can be portioned precisely and rises nicely in the hot oven.

Preheat the oven to 160 °C fan. Place the silicone moulds on a baking tray so they can be slid safely into the oven, and spray them lightly with non-stick spray.

Fill the cold batter into a piping bag and pipe it into the cavities: about 24 g per large madeleine (220 g for a mould with 9 cavities) and about 7 g per small one (110 g for a mould with 15 cavities).

Bake the large madeleines for 10 minutes and the small ones for 8 minutes at 160 °C fan. Let them cool briefly in the mould. Then have a baking sheet ready and gently bend the silicone mould backwards: the madeleines will fall out on their own without the shell side tearing.

Wash the silicone mould thoroughly and dry it carefully, ideally including the grooves. Even a single drop of water will make the cake icing dull and blotchy.

Melt the white cake icing in the microwave in short bursts, stirring in between. Fill it into a piping bag and pipe about a third of each cavity.

Press the madeleines shell side down into the icing until it rises evenly up the edges. More icing is not needed: otherwise it will overflow and the madeleine will get a thick collar.

Place the mould in the fridge for a few minutes until the icing is firm. Then bend the mould backwards as before to release: the ghosts come out with a smooth, glossy coating.

Fill the melted black Cake icing into a cornet and snip off just a tiny tip. Paint on eyes and mouths: round wide-eyed looks, heart eyes, spirals or a wink. Every ghost may look different.

Use pink Cake icing to add two small dots below the eyes. A small detail, but it instantly makes the ghosts look sweet.

Roll small pieces of Fondant between your palms into drops and bend them slightly: this creates arms or small horns. Attach them to the body with a dab of icing.

Roll coloured Fondant out thinly, press it into the silicone embosser and carefully release the shapes. Attach them with a little icing: as wings, as hair decoration, or as a heart the ghost holds in its arms.

Pick up the Sugar flowers with the cooking tweezer, dab a little icing on the back and place them on the head as a small wreath. Attach the purple sprinkles and sugar figures in the same way. Let it set briefly, and your ghost gang is ready.