Ghost Cake | Donna Hay

Ingredients

• 185g unsalted butter, softened
• 1 teaspoon vanilla extract
• ¾ cup (165g) caster (superfine) sugar
• 2 eggs
• 1¼ cups (185g) plain (all-purpose) flour, sifted
• ¼ cup (30g) cocoa powder, sifted
• 2 teaspoons baking powder
• 2 tablespoons milk
• 1 quantity butter icing (see link to recipe in step 4)
• 2 quantities ready-to-roll icing (see link to recipe in step 5)
• 120g liquorice strap