1. Preheat oven to 350°F.
2. Sift together the flour, baking soda, and salt and set aside.
3. Whisk together the oil and egg in a mixing bowl.
4. Add the granulated sugar and whisk until smooth.
5. Stir in the buttermilk and vanilla until well incorporated.
6. Pour in the dry ingredients and whisk just until combined.
7. Spoon the batter into a piping bag fitted with a medium-sized round tip (#8 or #9).
8. Set the ghost template on a cookie sheet, and set a piece of parchment paper over top.
9. Using the template as a guide, pipe ¼-inch thick batter into a ghost.
10. Move the template as needed and continue to pipe more ghosts. You will have enough batter to make 28 ghost-shaped cakes.
11. Arrange 2 mini chocolate chip eyes and 1 chocolate chip mouth on half of the cakes.
12. Bake the cakes for 8-9 minutes until the center of the cakes bounces back when lightly pressed with a finger.
13. Remove from the oven and allow the cakes to cool on the pan.
14. Lift the cookies off the parchment paper using a metal spatula, then brush the crumbs off of the underside of the cakes.

1. Beat the softened butter and sifted powdered sugar until creamy.
2. Add the vanilla, salt, and marshmallow cream and beat until light and fluffy.
3. Spoon the frosting into a pastry bag fitted with a round tip (#8 or #9).
4. Turn all of the plain cakes upside down so the flat side is facing up.
5. Pipe a ¼-inch thick layer of frosting over the plain cakes then top each with a ghost cake.