Spooky matcha cake

If you’re making the ghosts, line a baking tray with baking parchment. Use a teaspoon to put blobs of melted white chocolate onto the lined tray. Drag the teaspoon over each one to make ghost shapes of varying sizes. Let them set at room temperature or in the fridge, then add the faces by piping on melted dark chocolate (use a piping bag with a small nozzle or snip the tip off a disposable piping bag), or use writing icing. Store in an airtight tub between sheets of baking parchment until needed.

To make the cake, preheat the oven to 180ºC, gas mark 4. Grease 2 x 20cm round cake tins with butter and line the bases with baking parchment. In a heatproof bowl or mug, mix the matcha powder with up to 40ml hot water to make a green, lump-free thick paste. This shouldn’t be liquid. Mix the paste into the yogurt.

In the bowl of a stand mixer with the paddle attachment, beat together the butter, sugar, oil and vanilla for 1-2 minutes, or until pale and fluffy (or use a wooden spoon and large mixing bowl and beat by hand until pale and fluffy). Add the eggs one at a time, beating well between each addition.

Put the flour into another mixing bowl, then use a balloon whisk to mix in the baking powder and salt. Gently mix half the flour into the wet ingredients. Add the matcha yogurt mix, beat in, then add in the remaining flour.

Divide the batter between the tins and bake for 20-25 minutes, or until risen, golden and cooked through. Cool in the tins for 5 minutes, then turn out onto a rack to cool completely.

For the frosting, mix the matcha with hot water to make a thick, smooth paste. Set aside to cool. Use the paddle attachment on a stand mixer to beat the butter until smooth, pale and creamy (or use a wooden spoon and mixing bowl), then beat in the matcha paste. Gradually add the soft cheese on low speed, then beat on medium until smooth. Add the icing sugar in three parts, then add the vanilla. You should have a soft, spreadable consistency that holds its shape. If it’s warm in your kitchen, you might need to chill the frosting for 30 minutes before spreading onto the cake.

If the cakes are uneven, trim to level before assembling. Place one layer on a stand or plate. Add 350g frosting to the middle of the sponge and spread evenly to the edge. Sandwich with the second cake, inverting the sponge so it’s smooth side up. Press down and use a palette knife to smooth around the edges.

Use 50g more frosting to cover the cake with a thin crumb coat to seal and set it. Cover loosely and chill for at least 30 minutes until firm. Add a second coat, then pile the remaining frosting on the cake, spread it around and allow to cascade over the edges, smoothing to level and neaten. Use the end of a palette knife or spoon to make a swirly design on top. Add the ghosts around the sides (or use sprinkles) to decorate. Store in the fridge for up to 3 days. Bring slices to room temperature to serve.