Ghost madeleines

Whisk 80 g whole egg with 65 g sugar until fluffy in the stand mixer using the whisk. Add 30 g whole milk and 20 g honey and mix everything well.

Mix 100 g flour, 1 tsp Baking powder, 1 pinch of salt and 1 pinch of vanilla into the mixture and stir thoroughly.
Let 100 g of melted butter run slowly into the batter while you keep stirring. Finally, fold in 50 g baking-stable chocolate drops.

Put the batter in the fridge for about 30 minutes. Because of the melted butter it is very soft at first. Once chilled it firms up and can be piped much more cleanly into the molds.

Preheat the oven to 160 °C fan. Place the silicone molds on the baking tray and spray them evenly with non-stick spray.

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

Bake the large madeleines for 10 minutes and the small ones for 8 minutes at 160 °C fan. Let them cool briefly, lay out a sheet of baking paper and gently bend the silicone mold backwards: this way the madeleines release all by themselves.

Wash the silicone mold thoroughly and dry it very well. Not a single drop of water may remain, otherwise the icing will become blotchy.

Melt the white cake icing in short intervals in the microwave, fill it into a piping bag and pipe each cavity about one third full.

Press the madeleines with the shell side down into the icing until it rises up at the edges.

Place the mold in the fridge for a few minutes. As soon as the icing is set, bend the mold back and release the ghosts.

Fill black Cake icing into a cornet and draw on eyes and mouths. Whether round googly eyes, heart eyes, spirals or a wink, every ghost can get its own character.

With pink Cake icing, add two small dots under the eyes. That instantly makes the ghosts adorable.

Roll small pieces of Fondant into teardrops in the palm of your hand and bend them slightly, creating little arms or small horns. With a dab of icing they stick nicely.

Roll out coloured Fondant thinly and press it into the silicone embossing mould. Carefully release the figures and attach them with a little icing: as wings, as a hair ornament or as a heart in the arms.

Pick up the sugar flowers with a Cooking tweezer or a toothpick, dab a little icing on the back and set them as a small wreath on the head. Purple sugar sprinkles and small sugar figures are attached the same way. Let everything set briefly, and your band of ghost madeleines is ready.