Spiderweb Cake Recipes

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.

SPIDER WEB CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray 13x9-inch pan with cooking spray; if desired, line bottom of pan with parchment paper to prevent sticking.
• Make and bake cake as directed on box for 13x9-inch pan. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
• Frost sides and top of cake with frosting. Melt almond bark as directed on package; use spoon to drizzle almond bark over cake to make spider web, moving spoon quickly across cake as you drizzle.
• Separate tops and bottoms of chocolate sandwich cookies. Place the 5 cookie halves without creme filling on cake to make spider bodies. Separate licorice wheels into ropes. Cut 8 small pieces of licorice for each spider to make legs; place 8 legs around each cookie.