Makes 20 ghosts & 12 skeletons


  • 1 batch gingerbread cookies in the shape of ghosts (8 x 12cm)
  • 1 batch chocolate cookies in the shape of gingerbread men (8 x 12cm)
  • 600g royal icing
  • Black food colour

Special Equipment

  • Small electric drill with 3mm drill bit for food use only
  • Thin orange satin ribbons

TOP TIP: For the skeletons you could buy plain gingerbread men and then decorate them.


  • Prepare your paper piping bags
  • Adjust the colour and consistency of your royal icing
  • You will need soft-peak black and white icing and flooding consistencies of white royal icing. Once prepared, keep the piping bags in a re-sealable plastic bag to prevent the icing from drying out between use.
  • Take a piping bag filled with white soft-peak icing, cut a small section from the tip of the piping bag and pipe the outlines of the ghosts.
  • Fill the outlined sections with white flooding icing and leave them to dry completely.
  • Once dry, use black soft-peak icing to pipe on the eyes and mouths of the ghost.
  • You can also use the black soft-peak icing to pipe cobwebs on some of the ghosts. Leave them to dry completely.
  • To decorate the skeleton cookies, take the piping bag with white soft-peak icing and pipe the outlines of a skeleton onto each cookie. Fill the outlined sections with white flooding icing and leave to dry completely.
  • Finally, make the ribbon holes in your ghost cookies, then thread pieces of thin orange satin ribbon through each of the holes.


By Peggy Porschen, Cookies | Photography: Georgia Glynn Smith


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About The Author

Celebrity Baker

Fascinated by baking and cake decorating from childhood, Peggy moved from her home in Germany to London in 1998 to study at the internationally renowned cookery school Le Cordon Bleu. After successfully completing ‘The Grand Diploma of Cuisine & Patisserie', Peggy held a number of prestigious Pastry chef positions in London. Quickly developing her own style, Peggy set up her own business in 2003 founding Peggy Porschen Cakes, a bespoke British design company that not only reflects her life-long love of baking but also celebrates beautiful craftsmanship, inspired by romance, fashion and femininity. Peggy has since become one of the most prominent and pioneering names in contemporary cake design and is renowned for irresistibly pretty and elegant designs that are not only visually stunning but also taste delicious. Author of eight highly acclaimed titles, Peggy's books are popular in the UK as well as internationally. Her books have been translated for US markets and into German, Dutch, French, Portuguese, Turkish, Swedish, Russian, Italian and Spanish languages. Peggy has sold well over 600,000 books worldwide and is known to have redefined the art of modern sugar craft. Her first book Pretty Party Cakes was voted ‘Best Entertaining Cookbook' by the Gourmand World Cookbook Awards. Peggy also regularly contributes to a number of influential titles including Sainsbury's Magazine, Condé Nast Brides and Wedding Magazine. UK television credits include the BBC's Great British Wedding Cake, Paul Hollywood's Pies & Puds, Rachel Allen's Bake, ITV's This Morning, Good Food Live, and Wedding Experts. Autumn 2010 saw the opening of the Peggy Porschen Parlour in London's Belgravia. For the first time Peggy was able to offer her previously made-to-order only designs to all on an everyday basis. The Parlour is also home to Peggy's Bespoke Design Boutique, available to clients by appointment only. The dainty panelled boutique offers private clients the opportunity to taste each of Peggy's flavour combinations and consult with a design specialist. Peggy aims to create an intimate and enjoyable ‘tea party' atmosphere for her clients as they select their wedding or special occasion cake. In January 2011, Peggy opened her Academy just over the road from the Parlour . London's first school entirely dedicated to baking, cake decorating and sugar craft.

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