Marshmallow Cream frosting I used on my ghost cake.

OK, so here is the frosting recipe I used for my ghost cake. If you want to see my inspiration it was found on www.epicurious.com. I believe the cake was called Hosts of Ghosts. If you type that in the search window on Epicurious it will pop up.The model I copied was much more beautiful but then again they probably had a few tries at it. I don't mean to sound bitter but yes I was hoping my cake would look fab on the first try. I am determined to make a fab ghost cake so there will be another try here in a week or so. I need some time to get all the sugar out of my bloodstream. :)

Any way here is the recipe.

Seven-Minute Frosting
Epicurious October 2008
by Matthew Mead
Cakes for Kids

Editor's note: This recipe is reprinted with permission from Cakes for Kids, by Matthew Mead. You'll need to make two batches of this frosting to create Mead's Host of Ghosts .
This frosting is perishable, so make it the day you plan to serve the cake and refrigerate any leftovers after the party. The recipe makes enough frosting to cover the tops and sides of two 8-inch or 9-inch cake layers or one 10-inch tube cake, with some extra.

Yield: Makes 4 cups

Ingredients
1 1/2 cups sugar
1/3 cup cold water
2 egg whites
1/4 teaspoon cream of tartar or 2 teaspoons light-colored corn syrup
1 teaspoon vanilla extract Equipment:
Double boiler
Electric mixer
Spoon or rubber spatula

Preparation
1. Combine the sugar, water, egg whites, and cream of tartar in the top of a double boiler. Using an electric mixer on low speed, beat the ingredients for 30 seconds to combine.
2. Boil a small amount of water in the bottom of the double boiler. Place the top of the double boiler, with the frosting ingredients, on top. Cook the frosting on medium heat, beating constantly with the mixer on high speed, for about 7 minutes, or until the frosting forms stiff peaks when the beaters are lifted. Remove the top of the double boiler from the bottom and, using a spoon or rubber spatula, stir in the vanilla extract. Beat the frosting for 2 to 3 minutes more, or until it is spreadable. Allow the frosting to cool; it should be slightly warm or at room temperature when you use it. Discard any leftovers. Store frosted cake in a cool, dry place until ready to serve.

Source Information
Reprinted with permission from Cakes for Kids by Matthew Mead © March 2008 Chronicle Books