Spiders Web Cake Recipes

SPIDER'S WEB CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease three 20cm round cake tins and line the bases with baking parchment. To make the cake, put the cocoa in a bowl, add 280ml boiling water and whisk until dissolved. Pour in the stout, mix, then set aside to cool.
• In a stand mixer or a large bowl using an electric hand whisk, beat together the butter, both sugars and vanilla extract until light and fluffy (about 5 mins). Add the eggs little by little, mixing until fully incorporated before adding more. Once all the egg has been added, spoon in the melted chocolate and mix to combine.
• In another bowl, mix the flour, bicarb and 1/2 tsp salt. Add this mixture to the butter mixture in three stages, alternating with the stout mixture (which will be very runny). Pour the batter equally between the prepared tins and bake for 25-30 mins until a skewer inserted into the cake comes out clean. Leave to cool in the tins for 10 mins, then turn out onto a wire rack to cool completely.
• To make the buttercream, put the egg whites and sugar in a heatproof bowl and set over a pan of gently simmering water. Stir with a whisk until the sugar has dissolved and the mixture is warm to the touch. Remove the bowl from the heat and beat with an electric hand whisk on high speed until the mixture has tripled in volume and has cooled down. Slowly add the butter 1 tbsp at a time while continuing to whisk. Once all the butter has been added, the mixture should look glossy and thick - if it doesn't, keep whisking until it does, or if the bowl still feels warm, chill for 10 mins before whisking again. Once ready, mix in the melted white chocolate.
• To assemble the cake, put one of the cake layers on a cake stand and top with a layer of buttercream. Repeat with the other two layers. Spread the remaining buttercream all over the cake, using a spatula or palette knife to smooth the sides. Chill for 1 hr or until the buttercream is firm (see tip, below).
• To decorate, melt the marshmallows in a heatproof bowl set over a pan of simmering water, stirring from time to time. Remove from the heat and put to one side for a few mins until the mixture is cool enough to handle. Use your fingers to grab a small amount of the marshmallow and stretch it out to form long strands (dipping your fingers in vegetable or sunflower oil will help!) Drape the strands over the cake in a random pattern, so it's thoroughly covered. Create a spider using the sugar paste (roll two balls, one bigger than the other, for the body, and thin strands for the legs) and place on top of the cake. Will keep for up to three days in an airtight container.

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.

SPIDER WEB CAKE

Steps:

• Prepare the cake according to the box directions. Cool the cake layers completely on cooling racks before progressing with the rest of the recipe.
• In a small, heat-proof bowl, place the 2 1/2oz chocolate.
• In a small saucepan, heat the cream over medium heat until just slightly simmering, about 3-4 minutes.
• Pour the hot cream over the chopped chocolate, let melt for 2 minutes, and then whisk until smooth. Allow to thicken for 5-10 minutes.
• Beat together the powdered sugar, butter, milk and vanilla until combined and smooth.
• Use about half of the frosting to sandwich the cake layers together - keeping the cake on the cooling racks (preferably with a cookie sheet underneath).
• Transfer the remaining frosting into a piping bag. You can either use a small tip, or make a small snip. Refrigerate until ready to use.
• Pour the cooled ganache over the cake, covering the whole thing evenly and letting the excess drip onto the cookie sheet.
• Let the ganache set for just a couple minutes (no more than five) and then use the white icing to draw circles on the cake, like a bullseye shape (as shown).
• When you have finished your last ring, take a toothpick and draw it from the center of the cake outwards, dragging the white icing slightly to create a peaked effect. Repeat multiple times in equal distances to create a spiderweb effect.
• Let the ganache and white frosting set fully before serving.

SPIDERWEB CAKE

Steps:

• Heat oven to 325°F. Lightly oil three 8-in. cake pans and line bottoms with parchment; grease parchment.
• Into large bowl, sift together flour and cocoa powder. Whisk in sugars, baking powder, baking soda and salt.
• Add eggs, buttermilk, oil and vanilla and whisk until nearly all combined. Gradually add coffee, whisking until smooth.
• Divide among prepared pans and bake until wooden pick inserted into center comes out clean, 28 to 32 min. Transfer pans to wire rack for 10 min., before inverting onto racks to cool completely. Once cool, chill cakes, lightly wrapped, at least 30 min. or up to 1 day before decorating.
• Make frosting: In large bowl of electric stand mixer, beat butter, sugar and salt on low speed until fully combined. Increase speed to medium and beat until fluffy, about 3 min. Gradually add cream to reach spreadable consistency and beat until fluffy, about 3 min.
• To assemble, place 1 cake, flat side up, on cake board or serving platter. Spread 3/4 cup frosting on top of cake to edges. Place second cake layer on top, rounded side down, and repeat. Add final layer, rounded side up or down. Coat entire cake in thin layer of frosting and chill at least 10 min. or until frosting is no longer tacky.
• Transfer 1/2 cup remaining frosting to small bowl and tint black. Transfer to piping bag fitted with small round tip and set aside.
• To remaining frosting, fold in crushed cookies; avoid over-mixing so frosting does not turn gray. Spread thick layer of frosting over cake and use an offset spatula to smooth evenly around cake. Save any remaining frosting to help stick spiders and webs to cake.
• To make spiders and webs, draw or print a spiderweb template and stick to your work surface. Place waxed paper on top and tape down corners. Place two-thirds of chocolate in bowl and microwave in 30-sec. increments on 50% power, stirring in between, until melted and smooth. Add remaining chocolate, stirring until melted.
• Make piping bag: Starting with large sheet of parchment paper, fold one corner over until edges line up to make a triangle. Cut off and discard excess. With folded side toward you, take bottom right corner up to meet top point of triangle, curling paper inward to line up. Holding points together with one hand, use other hand to wrap final point around to meet points. Fold points into piping bag.
• Fill bag no more than halfway with melted chocolate and fold down open end to seal. Cut small point off bottom of piping tip and trace webs onto waxed paper. Let set completely before transferring to cake.
• To make spiders, use black Sixlets candies and pipe legs with black frosting. Let set completely before transferring to cake.

SPIDERS WEB CAKE

Steps:

• Preheat the oven to 170C (150C Fan). Line three 8 "cake tins with greaseproof paper and leave to one side.
• In a large bowl, whisk together the sugar and butter until light and fluffy.
• Add in the flour, eggs, vanilla extract, baking powder and cocoa powder. Whisk until all combined.
• Split the mixture into three seperate bowls. Add the green food colouring to one bowl, the purple to another and the orange to another and mix. Until the cake batter reaches your desired colour.
• Pour the mixture into the individual cake tins and bake in the oven for 35-40 minutes. You will know they are ready when they are springy to touch.
• Leave them to cool in the cake tin for 15-20 minutes and then remove and put them on a wire rack to cool fully.
• Once your cakes have cooled make the chocolate buttercream.
• In a bowl mix together the icing sugar, butter, vanilla and cocoa powder until combined. The mixture will be quite thick.
• Add in the black food colouring and mix. It will go a dark grey colour to begin with but don't worry it will depelop into black.
• Put your buttercream into a piping bag with a large round nozzle and leave to one side.
• Place your first cake on your serving plate and pipe the buttercream on top. Smooth using a palette knife, don't worry is any of the buttercream splodges out the side. Repeat until your cake is stacked.
• Using your cake smoother smooth around the sides of the cake. Don't worry if you can see the cake through the buttercream, this is just the crumb coat. We will cover the cake soon.
• If there are any gaps, pipe buttercream into the gaps and then smooth again using your cake smoother.
• Once there are no gaps in your cake pop it into the fridge until the buttercream has hardened. Keep your buttercream in the piping bag and leave to one side.
• Once the buttercream has hardened, pipe the remaining buttercream onto the top of the cake and around the sides.
• Using your smoother, smooth around the sides, if there are any gaps fill these with the buttercream and continue to smooth around the sides until the cake is smooth. You will most likely take some of the buttercream off the cake if you do pop this back into your bowl.
• Using a palette knife smooth any buttercream into the top of the cake so you have nice sharp edges.
• Put the marshmallows into a heatproof bowl and put it into the microwave on 20-second bursts until they are sticky and stringy.
• Nowthis is the fun/messy part. It is quite hard to explain but if you put yourfingers into the marshmallow and pick up lumps of it, the marshmallow shouldstretch, wrap it around your cake
• Finish your cake off by using edible eyes or spiders.

SPIDER WEB HALLOWEEN CAKE

Steps:

• In a medium sized mixing bowl sieve together the dry ingredients.
• In a larger mixing bowl mix together the butter and sugar until combined. Add the vanilla and mix again. Crack in all 4 eggs and mix until combined, scraping down the sides of the bowl.
• Pour the dry ingredients and the buttermilk and coffee into the larger mixing bowl with the butter mixture and use a wooden spoon to fold the ingredients together until well combined.
• Divide the batter between two 6 inch or one 8 inch lined and greased cake tin and bake in a 160C | 320F oven for 40-50 mins or until the cake springs back when pressed.
• To decorate the cake add the black colouring and cocoa powder to the buttercream and mix until combined. Level and cut each cake in half so you have 4 layers and place ⅓ Cup of buttercream between each layer. Use the remaining buttercream to cover the outside of the cake. Place into the fridge for 2 hours to set.
• Place the marshmallows into the microwave for 30 second intervals until completely melted. Use clean and dry hands to stretch the marshmallow between your hands and drape over the cake. Continue until you are happy with the amount of marshmallow. Press the fake spiders around the cake.
• Let the marshmallow set for an hour before serving.