Spider Cake Recipes

SPIDER WEB CAKE

Steps:

• Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
• Combine cake mix, melted butter, 1 1/4 cups water and eggs in bowl. Beat according to package directions to make marbled effect. Bake 29-32 minutes or until toothpick inserted in center comes out clean. Cool completely, at least 1 hour.
• Poke holes, 1-inch deep and every 2 inches, in cake with meat fork or wooden skewer.
• Dissolve gelatin in boiling water; stir in cold water. Slowly pour warm gelatin mixture over cake. Refrigerate 2-3 hours or until chilled .
• Combine all frosting ingredients in bowl. Beat at low speed until moistened. Increase speed to high; beat until creamy. Spread frosting over cake.
• Place 12 nonpareils candies on outer edge of cake. Draw a spider web design on frosting with toothpick, ending lines at each nonpareil candy.
• Pipe decorating gel over toothpick design to make spider web. Decorate with swirled chocolate chips and plastic spiders, if desired.

WEBBED SPIDER CAKE

Steps:

• Combine the egg white, lemon juice and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on slow speed to incorporate, and then turn to medium-high and mix until completely smooth. Place in a piping bag fitted with a coupler and a small piping tip.
• Remove your cake from the refrigerator and place on a turntable cake stand. Pipe spiderwebs with the royal icing around the cake. Place the molded spider on the cake to finish.

SPIDER CAKE

Steps:

• Using a sharp serrated knife, slice the dome shaped cake horizontally into two pieces. Set the larger piece, flat bottom down, on your cake plate, and frost the middle of the cake with about a half inch of icing.
• Top with the second piece, flat side down.
• Frost the sides and then the top, making sure the entire cake is covered in a thick layer of frosting.
• Push the blackberry candies through the sour apple rings from the green side out the white side, in a spiderly eye fashion.
• Press the eyes into the frosting. Wasn't that easy? He's starting to look like a cute, albeit dorky, spider! He also looks kind of like a legless octopus. (Ooh, I think someday I'll make an octopus cake.)
• Unroll the red licorice and cut off about four inches or so. This is the mouth. Apply to cake!
• Press the candy corns into the frosting underneath the red licorice, point down. These are the spider fangs, or whatever those things are on spiders. I sort of like to think of them as buck teeth, too.
• Fold the licorice pieces in the middle so they're just a little bent. Stick four into the cake on either side. Legs!
• We added a couple licorice antennas over the eyes, too, just to add to the dorky effect.
• Sprinkle with chocolate sprinkles - I just kept them on the top, mostly, as I was liking the idea of a hairy-backed spider.
• Refrigerate until about an hour before you're ready to serve.

SPIDER CAKE POPS

Steps:

• For the cake pops: Line a baking sheet with parchment paper. Combine the cake crumbs and frosting in a large bowl. Work the frosting into the crumbs with your hands until it forms a thick paste and can be easily rolled into balls.
• Roll into 12 balls and place on the prepared baking sheet using a 1-ounce ice-cream scoop. Freeze until almost solid, 20 to 30 minutes.
• For the decoration: Melt the black chocolate discs in the top of a double boiler or in the microwave. Put the sanding sugar into a bowl. Remove the cake pop balls from the freezer and insert a lollipop stick or straw into each. Dip a cake ball into the black chocolate and swirl to coat completely, allowing any excess to drip off. Sprinkle generously with sanding sugar. Stand the cake pop, stick up, on the prepared baking sheet. Dip the ends of 8 licorice lengths into the black chocolate and attach to the cake pop to form the spider's legs. Repeat with the remaining cake balls.
• Use a toothpick to dab a tiny bit of black chocolate to adhere the candy eyes. Let set completely at room temperature or in the refrigerator until ready to serve.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the confectioners' sugar, butter, milk, vanilla if using, and salt, and whip on low speed until incorporated. Turn the speed up to high and whip until the buttercream is smooth, scraping down the sides of the bowl once or twice. If it's too wet, add a bit more confectioners' sugar. If it's too stiff, add a bit more butter.
• Use immediately or store in an airtight container at room temperature for 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using it.

NEW ENGLAND SPIDER CAKE

Steps:

• Preheat oven to 350 degrees. Combine milk and vinegar in a bowl and set aside to sour. In another bowl, combine flour, cornmeal, sugar, baking soda and salt. Whisk eggs into the soured milk. Stir into dry ingredients and set batter aside.
• Melt butter in a 12-inch cast-iron skillet. Pour in the batter. Pour cream into the center, slide skillet into the oven and bake until golden brown on top, about 45 minutes. Slice into wedges and serve warm.

SPOOKY SPIDER CAKES

Steps:

• Heat oven to 180C/fan 160C/gas 4 and line a muffin tin with 12 cases, preferably brown ones. Put the butter, sugar and flour in a mixing bowl. Break the eggs into a smaller bowl, taking care not to get any shell into it, then tip on top of the butter mixture.
• Add the baking powder and vanilla to the larger bowl, then beat with an electric hand whisk until smooth and creamy. Stir in the chocolate drops or chocolate. Spoon the cake mixture evenly into the cases and bake for 20-25 mins until golden - a cocktail stick pushed into the middle of one of the cakes should come out clean. Cool on a wire rack.
• To decorate the cakes, unravel the liquorice wheels and cut into lengths with scissors to make dangly legs. Stick 8 into the top of each cake, making small cuts with the tip of a sharp knife so they push in really securely.
• Spoon the chocolate spread on top and spread lightly within the liquorice legs to make a round spider's body. Now cut the Allsorts to make eyes and the red bootlaces to make mouths, then stick them onto the cakes and dot on the icing to make eyeballs. Will keep for up to 2 days in a cool place.

SPIDER CAKE RECIPE

Steps:

• Pre-heat oven to 180°C/350°F/Gas Mark 4 and line the cake tin with greasproof paper.
• To make the cake, beat together the butter and caster sugar until light and fluffy. Gradually beat in the eggs then stir in the golden syrup and ground almonds.
• Sift the flour and cocoa powder into another bowl and then fold into mixture. If mixture appears too thick just add a little milk or water.
• Spoon into tin and bake for 30 mins or until springy to the touch. (Stick a skewer into the centre of the cake and if it comes out clean, it is cooked). Turn out onto a rack to cool.
• To make the topping, melt the chocolate with the muscovado sugar, butter, evaporated milk and vanilla extract in a bowl over a pan of boiling water until chocolate has fully melted - leave to cool.
• Once everything has cooled spread the chocolate over the cake with a spatula and top with a couple of Liqorice Allsorts for eyes - chocolate minstrels or anything circular would also work - and then insert Mikado Sticks for legs.