Enjoyable simple decorative ghost ideas you are able to create in your own home. Old sheets, paper muffin cups, marshmallows, boiled eggs. These products can become mummies, ghosts, witches and much more. A small creativity and these products could be cleverly arranged spooky decorations.

1. Ceiling Ghosts. You might already have white paper cupcake cups, these make awesome ghosts. Utilizing the jumbo or king-sized cupcake liners are best. Turn them upside down. Now cut small black eyes out of a black piece of felt, glue them up near the top portion of the upside down liner, you can also use black paper-brad eyes found inside your local craft or office-supply store. If brass paper-brads are all that are available, you can use a black marker to paint them black. Make at least three pair of eyes for every cupcake liner so as they turn, you are able to see ghost eyes from every angle.

To hang them, thread a needle with monofilament or black thread, doubled and knotted, and pierce a paper liner from the inside. Pull the needle thru till the liner sits on the knot. Cut the monofilament next to the needle, then tie the ends together to create a hanging lip. Hang them from a chandelier, a ceiling light fixture or from the ceiling using a tack to hold it in place.

2. Errie small frosting Ghosts. These small ghosts take little time to produce. Lets begin by creating the white frosting.

one and 1/2 cups sugar

1/3 cup cold water

two egg whites

1/4 teaspoon cream of tartar or two teaspoons light corn syrup

one teaspoon vanilla extract

Plastic meal storage bag

Little sugar candy eyes, two for every ghost

Eggcups, cordial glasses, or any little dish or bowl

This recipe makes four cups frosting, sufficient for about 8 small ghosties. The frosting becomes rock hard if left to air-dry for two weeks. You are able to eat them when fresh should you desire or save them for Halloween decorations for a future party.

Combine the sugar, water, egg whites, and cream of tartar in the top of the double boiler: Using an electric mixer on low speed, beat the ingredients for 30 seconds to combine it all.

Boil a little quantity of water in the bottom from the double boiler. Place the top portion of the double boiler onto the bottom portion. Cook the frosting on medium heat, beating constantly with the mixer on high for about 7 minutes or till the frosting forms stiff peaks when the beaters are lifted. Remove the top portion of the double boiler from the bottom piece, and if using the vanilla extract, stir it in with a spoon or a rubber spatula. Beat the frosting for two or three minutes more or till it's spreadable. Permit the frosting to cool till it's slightly warm or at room temperature.

To create the small ghosties, spoon the frosting into a plastic meal storage bag, then snip off 1 corner of the bag, creating a 1/4-inch opening. Pipe the frosting into the eggcups 1 layer at a time. Applying pressure to the bag, squeeze out sufficient frosting to fill the eggcup untill it is level with the top edge. Then create a second layer on top of the level cup of frosting, making this layer slightly more compact all the way around . Create another layer on top of the second one, once again making it smaller around then the last one, then a fourth layer smaller around once again then the last one, then the final fifth layer smaller then the last layer but bringing this layer to a point. With every layer decrease the pressure as you slowly lift the plastic bag of frosting till the small ghost is the desired size depending on the size of cup you use. An eggcup tends to works best. Next step, tweezers are recommended, for the best control, press the sugar candy eyes in the desired spot up near the pointed final layer of frosting. As soon as the ghosts are dry, wrap each ghost in tissue paper and place in a container and store them in a cool, dry spot