Butter, then line a 30 x 20cm Swiss roll
tin with baking parchment. Melt the
butter in a large non-stick saucepan.
Tip in the marshmallows, then melt very
gently for about 10 mins, stirring regularly
to make sure they don’t stick.
Once smooth, stir in the cereal until all
of the grains are coated. Spoon the mix
into the tin, then press down to make
it flat and smooth. Chill until cool and set.
Can be made up to 2 days ahead.
Make the ghost shapes two ways.
Cut the cake into rectangles, then use
a sharp knife to round off the tops and
zig-zag the bottoms. Or, to make flying
ghosts, stamp out circles about 9cm
across and use a sharp knife to divide
into teardrop-shaped ghosts. Cut pieces
of leftover cake to make arms, if you like.
Carefully push a lolly stick into the
bottom of each ghost. Put onto a cooling
rack. If you’ve made arms, stick them on
using a little white chocolate, then spoon
over more chocolate and paint it over
and down the sides of the ghosts with a
pastry brush. Leave to set. Pipe on eyes
with the plain chocolate or icing.