Ghost madeleines

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

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

Place the batter in the refrigerator for about 30 minutes. Because of the liquid butter it is very soft at first: once chilled it firms up and can be piped into the molds much more cleanly.

Preheat the oven to 160 °C convection heat. 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 convection heat. Let them cool briefly, place a sheet of baking paper on top and carefully bend the silicone mold backwards: the madeleines then come out on their own.

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 shell side down into the icing until it rises up the edges.

Place the mold in the refrigerator for a few minutes. Once the icing has set, bend the mold back and release the ghosts.

Fill black cake icing into a cornet and paint on eyes and mouths. Whether round wide eyes, heart eyes, spirals or a wink, every ghost can have its own character.

Add two small dots under the eyes with pink cake icing. This makes the ghosts instantly endearing.

Roll small pieces of fondant between your palms into drops and bend them slightly. This creates arms or small horns. A dab of icing helps them stick well.

Roll coloured fondant thinly and press it into the silicone mould. Carefully release the figures and attach them with a little icing: as wings, as hair decoration 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 place them on the head as a small wreath. Purple sugar sprinkles and small sugar figures are attached in the same way. Let everything set briefly, and your ghost gang is ready.