Ghost Cake

Directions

1. Preheat your oven to 350°F. Grease the sides and bottoms of three 8-inch cake pans with baking spray and set them aside.
2. In a medium bowl, whisk together 3 3/4 cups flour, 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, and 1 1/2 teaspoons salt.
3. In a large bowl, cream together 2 1/4 cups sugar, 1/2 cup brown sugar, and 1 1/2 cups (3 sticks) softened butter until well combined.
4. Add 6 eggs to the butter mixture and mix thoroughly.
5. Stir in 1 cup vanilla yogurt.
6. Add half of the flour mixture to the butter mixture and mix until just combined.
7. Add 1 cup milk and 2 teaspoons vanilla and mix until well combined.
8. Add the remaining flour mixture and mix until no lumps remain.
9. Divide the batter evenly into three small bowls. Dye one bowl green and one bowl orange using food coloring.
10. To the last bowl, add 3 tablespoons black cocoa powder and 1-2 tablespoons milk, and mix well.
11. Pour each bowl of batter into a 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. Run a knife around the edges, then turn them out onto a wire rack to cool completely.
13. For the frosting, beat 1 1/2 cups (3 sticks) butter in a large bowl with a mixer on medium-high speed until smooth.
14. Gradually add 5-6 cups powdered sugar, 1/2 cup at a time, mixing on medium speed until smooth.
15. Add 1 tablespoon vanilla and 2-3 tablespoons milk, then beat on high speed for 2 minutes until fluffy.
16. Remove 1 1/2 cups of frosting and set aside in a small bowl. Dye the remaining large bowl of frosting black (you may need a lot of dye).
17. Place one cake layer on a cake board and spread 3/4 to 1 cup of black frosting on top.
18. Add the second layer and spread another 3/4 to 1 cup of black frosting on top.
19. 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.
20. Freeze the cake for 20 minutes.
21. Remove the cake from the freezer and smooth the frosting all over with a butter knife or offset spatula.
22. To make spiderwebs, place 8 marshmallows in a microwave-safe bowl and heat for 20-30 seconds until they puff up.
23. Stir the marshmallows until they become like marshmallow cream.
24. Pull out about 1 tablespoon of the marshmallow mixture, stretch it between fingers on both hands, and carefully place it on the cake to form spiderwebs. Gently release the web so it sticks to the cake.
25. Press Halloween sprinkles around the bottom edge of the cake.
26. To make ghosts, place the reserved white frosting in a piping bag with a 1/2-inch to 1-inch opening. Pipe swirling mounds on top of the cake to form ghost shapes.
27. For ghosts on the side, apply a little pressure to make a circle, then pull the bag away in a swooping motion to create the tail.
28. Put the remaining black frosting in a piping bag with a very thin tip. Pipe two dots for eyes and a large 'o' mouth on each ghost.
29. Store the cake in an airtight container for up to 3 days.