Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 6 large dariole moulds.
Beat together the butter, sugar and vanilla until light and fluffy. Add one egg at a time, adding a tablespoon of flour with each egg. Beat well and fold in the remaining flour.
Spoon the mixture into the moulds and bake for 20 minutes, until risen and golden brown. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
Trim the tops of the cakes to form a flat surface. Roll out the sugarpaste on a surface lightly dusted with icing sugar and cut into circles large enough to cover the cakes. Drape these over the sponge cakes.
Roll the remaining pieces of sugarpaste into tiny white oval shapes and dampen them with a little water. Stick them onto the front of the 'ghosts'.
Dampen the liquorice pieces and stick onto the ovals to form the eyes.