FLAMING GHOST CAKE

            "This recipe is more of a procedure than a recipe and of course I didn't save the post or remember who wrote it.
            Anyway, first make a 9"x13" cake. When cool, cut the 2 upper corners of the cake, not straight, but sort of rounded.
            The curvature adds to the shape of the ghost's head and the corner pieces become the ghost's arms. I know, the
            diagram is really bad as ascii art goes, but hopefully you get my meaning (the original poster had a "much" better
            diagram). You can also "carve" the body so it has a more ghost-like shape (bell-shaped?)." 

            ------------- | / \ | | / \ | <-- cut pieces are arms |/ O O \| <-- eyes | | | () | <-- mouth | | | | | | |___________| 

            "Place the arms on the body so it looks like the ghost is raising its arms, then frost. Traditionalists will want to use
            white frosting. Use thin licorice to form a mouth, and as you mentioned, use 2 clean egg shell halves for the eyes." 

            "The next part about the flaming eyes gave me some trouble. You're supposed to place a sugar cube in each shell,
            add alcohol and ignite. I used half a teaspoon sugar (didn't have cubes) and then tried vodka, wine, sherry, amaretto,
            and kahlua. In each case the match fizzled and died. Bummer. My ghost ended up with piped frosting eyes instead of
            flaming ones. Belatedly I found out warmed brandy is a good source of fuel." 

            NOTES FROM LINDA GROSS: "I made the flaming ghost cake with the outstretched arms and eyes flaming. I
            used sugar cubes and brandy in the eggs shells for the eyes. The effect was lost in the daylight but later when the
            lights were out, it was great. Burns for awhile if the cube is soaked with enough brandy.