“Said to appear in decrepit, deserted buildings. It has no real shape, as it appears to be made of a gas.”


I loved making this 3D Gastly cake from Pokemon. In this tutorial, I’m going to show you how simple fondant decorations & a little cotton candy can really make your cake pop (right out of the pokeball). I used my simple white cake recipe & my foolproof chocolate buttercream recipes for Gastly. There were a few mistakes along the way with the cotton candy but isn’t that how cake making really is? I hope you all enjoy it! Don’t forget to check out the GIVEAWAY link below too!

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

Pokemon Cake: Gastly

Pokemon Cake: Gastly

Prep Time: 25 minutes
Cook Time: 1 hour
Additional Time: 10 minutes
Total Time: 1 hour 35 minutes

"Said to appear in decrepit, deserted buildings. it has no real shape, as it appears to be made of a gas."


  • 2 1/4 cups flour
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 stick butter at room temperature
  • 1 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 5 egg whites at room temperature
  • 1 1/2 teaspoons clear vanilla
  • 1 cup whole milk at room temperature
  • 1 stick butter at room temperature
  • 1/2 cup vegetable shortening
  • 3/4 cup cocoa powder
  • 1 teaspoon vanilla
  • 4 cups powdered sugar, sifted
  • 4 tablespoons heavy cream at room temperature
  • Black & purple food gel coloring
  • Blue & purple cotton candy
  • White fondant
  • Black fondant
  • Pink fondant


White Cake

  1. Preheat oven to 325 degrees.
  2. Whisk dry ingredients together.
  3. In another bowl, beat butter & sugar together until light & fluffy.
  4. Add oil & incorporate.
  5. Add egg whites & full incorporate.
  6. Add clear vanilla **regular vanilla will work just as well**
  7. Starting & ending with flour mixture, alternate between flour mixture & milk while being sure to whisk after each addition
  8. While on a low speed, and mixing until creamy, add a few drops of purple food gel coloring. You should not need to mix longer than a minute at most. With that said, be sure not to over mix.
  9. Pour cake batter into a prepared pan.
  10. Bake for 30 - 35 minutes or until a cake tester comes out clean.
  11. Let cool for 10 minutes in pan. After, invert onto cooling rack and let cook entirely.

Chocolate Buttercream

  1. Sift 4 cups of powdered sugar & set bowl aside.
  2. Cream butter & shortening.
  3. Add cocoa powder & vanilla.
  4. Scrape down the sides.
  5. Place your mixer on the lowest speed & slowly add in your powdered sugar, 1/2 cup at a time.
  6. Do not worry if your buttercream looks crumbly & dry because we will fix that next.
  7. Scrape down the sides one last time.
  8. With your mixer on, slowly add in heavy cream.
  9. Turn mixer up to a medium speed until you have light & fluffy consistency you are looking for (about a minute or so).
  10. Add a few drops of black food gel coloring.
  11. With your hand mixer, whip on a high speed for a good minute until color is fully incorporated.

Building the Gastly Cake

  1. Level a tiny portion of the bottom half of your bottom hemisphere cake. This will prevent the cake from rolling and allow to lay flat.
  2. Spread a generous amount of chocolate buttercream on top.
  3. Place your top hemisphere and gently press onto the buttercream layer. You should now have a full sphere made of cake.
  4. Beginning at the bottom of your sphere, begin to pipe in an upward motion as your turn your cake turntable.
  5. Gently press your offset spatula against the buttercream and while rotating your cake turntable, smooth out your buttercream so you're left with a smooth finish.
  6. Roll out white fondant on a non-stick surface that has been lightly sprinkled with powdered sugar.
  7. Cut out a medium sized circle and half that circle for your two eyes.
  8. Cut out a thin, long triangle and half the triangle for two fangs.
  9. Add a small black fondant rectangle to each white eye.
  10. With a tiny brush of water on the back of your fondant eyes, gently press into buttercream. Try to press onto the top half of your sphere.
  11. Work and roll out the pink fondant.
  12. Using a larger circle than you used with your eyes, cut our a pink fondant circle.
  13. Half the circle as you will only being using one hemisphere of the pink fondant circle.
  14. With a tiny brush of water on the back of your fondant mouth, gently press into the buttercream. Try to press onto the bottom half of your sphere.
  15. Brush a tiny amount of water on the back of each fang and gently press onto the pink fondant to resemble fangs.
  16. Pull apart your cotton candy and begin to cover the entire back of the sphere cake and up along the sides of the cake. The goal is to resemble a blue gas cloud. **OPTIONAL** Because I run hot and did not want the cotton candy to melt, I used food safe gloves for this part.
  17. Slice, serve, & enjoy!


  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan, & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
  • You can use this buttercream right away or place it in an airtight container in your fridge until ready to use. Just be sure to whip before using.
  • If you’d prefer to skip the shortening, simply swap it out with 1 additional stick of room temperature butter.
  • If you’d prefer a more white, stiffer, buttercream then simply omit the butter & replace with 1 additional cup of shortening. Also be sure to swap out the vanilla extract for clear vanilla extract.
  • Make sure you sift your powdered sugar. This will help the sugar mix into the butter & shortening smoothly.
  • When all your powdered sugar has been added in, the buttercream will appear dry. Don’t raise the alarms. When adding in your milk or heavy cream, your buttercream will start to have the fluffy texture it‘s known for.
  • Keep in mind that your heavy cream should be added in 1 tablespoon at a time. I do this way to make sure I am not drowning my buttercream to the point of a soupy mess.
  • Also worth mentioning, if desired, you can easily swap out the heavy cream for equal parts of your preferred milk such as whole milk or buttermilk.

Be sure to enter the MANCAKE KitchenAid giveaway.

I have 20 KitchenAid Stand Mixers to giveaway & one of them could be yours!

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More Cake Theme Tutorials👉 https://bit.ly/2NN3s39Let’s have a Llama Party! I had so much fun working with fondant though more practice will definitely be needed😅 Also been enjoying learning new techniques to share with everyone here so keep sending those comments over on the MANCAKE channel with what you'd like to see make next. I'll see you all very soon with another yummy tutorial so be sure to ring the bell when you subscribe 👉 https://bit.ly/30otZW3

Posted by Man Cake on Wednesday, July 10, 2019

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