Ghost Cake

Directions

1. Preheat your oven to 350°F. Grease the bottoms and sides of three 8-inch round cake pans with baking spray and set them aside.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
3. In a large bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
4. Beat in the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla yogurt until fully incorporated.
6. Add half of the flour mixture to the butter mixture and mix until just combined.
7. Pour in the milk and vanilla extract, and mix until smooth.
8. Add the remaining flour mixture and mix until no lumps remain.
9. Divide the batter evenly among three small bowls. Tint one bowl green and another orange using food coloring.
10. To the third bowl, add the black cocoa powder and 1-2 tablespoons of milk, stirring until well combined.
11. Pour each colored batter into a separate prepared cake pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
12. Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and invert onto a wire rack to cool completely.
13. For the frosting, beat the butter in a large bowl with an electric mixer on medium-high speed until smooth.
14. Gradually add the powdered sugar, about 1/2 cup at a time, mixing on medium speed until smooth after each addition.
15. Add the vanilla and milk, then beat on high speed for 2 minutes until light and fluffy.
16. Remove 1 1/2 cups of the frosting and set it aside in a small bowl (this will be used for the ghosts).
17. Tint the remaining large bowl of frosting black using food coloring; you may need quite a bit to achieve a deep black.
18. Place one cake layer on a cake board or serving plate. Spread about 3/4 to 1 cup of black frosting evenly on top.
19. Add the second cake layer and spread another 3/4 to 1 cup of black frosting on top.
20. Place the third layer on top. Use a butter knife or offset spatula to spread a thin layer of black frosting all over the cake (crumb coat).
21. Place the cake in the freezer for 20 minutes to set the crumb coat.
22. Remove the cake from the freezer and apply a final smooth layer of black frosting all over.
23. To make spiderwebs, place the marshmallows in a microwave-safe bowl and microwave for 20-30 seconds until they puff up.
24. Stir the melted marshmallows until they resemble marshmallow cream.
25. Scoop out about 1 tablespoon of the marshmallow mixture. Carefully stretch it between your fingers to form a web, then gently place it onto the cake. The web will stick to your hands, so ease it off so it adheres to the cake.
26. Press Halloween sprinkles around the bottom edge of the cake.
27. For the ghosts, transfer the reserved white frosting to a piping bag fitted with a 1/2-inch to 1-inch opening. Pipe swirling mounds of frosting along the top of the cake to form ghost shapes.
28. To make ghosts on the sides, apply a little pressure to create a circle, then pull the bag away in a swooping motion to form the ghost's tail.
29. Place the remaining black frosting in a piping bag with a very small tip. Pipe two dots for eyes and a large 'O' shape for the mouth on each ghost.
30. Store the cake in an airtight container at room temperature for up to 3 days.