1 Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 6 large dariole moulds.
2 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.
3 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.
4 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.
5 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'.
6 Dampen the liquorice pieces and stick onto the ovals to form the eyes.