Ghost cupcakes made with white fondant draped over dum dum suckers. Instructions: Roll fondant thinner than usual. Cut eighteen 1-1/2-inch rounds and eighteen 4-inch rounds. Place one 1-1/2-inch fondant round over lollipop. Pinch to close. Then place larger fondant round on top, pleating to make ghost shape. Place ghost in center of frosted cupcake. Pipe eyes onto each ghost. Can be made weeks ahead. Store in airtight container. Push lollipop stick into Styrofoam to hold them upright.