ICING SPIDER RECIPES

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SPIDERWEB CAKE RECIPE—DELISH.COM



Spiderweb Cake Recipe—Delish.com image

Nothing is going to come between us and chocolate cake. Not even spiders.

Provided by Lindsay Funston

Categories     Halloween    dessert

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 9

1

box chocolate cake, plus ingredients called for

1/2 c.

unsalted butter, softened

1 c.

confectioners' sugar

7 1/2 oz.

jar marshmallow crème

1 tsp.

vanilla extract

pinch of kosher salt

3/4 c.

heavy cream

1 1/2 c.

semisweet chocolate chips

1

tube store-bought vanilla icing

Steps:

  • Butter and flour two 9” cake pans. Prepare cake batter according to package instructions. Bake according to package instructions and let cool. Once cool, place first cake on a platter. Make frosting: In a large bowl using a hand mixer, combine butter, confectioners’ sugar, marshmallow crème, vanilla extract, and salt and beat until fluffy and combined. Top with second cake. Make ganache: In a small saucepan, heat heavy cream just until it bubbles. Place chocolate chips in a heatproof bowl and pour over heavy cream. Let stand 2 minutes, then whisk until chocolate is completely combined. Pour ganache over cake. Frost a spiral of frosting on top of ganache and use a toothpick to draw cobwebs.

SPIDER BISCUITS RECIPE | BBC GOOD FOOD



Spider biscuits recipe | BBC Good Food image

Create these cute spider biscuits with kids as part of a Halloween party feast. Children will love adding the spooky chocolate spider legs and icing eyes

Provided by Lulu Grimes

Categories     Afternoon tea, Treat

Total Time 27 minutes

Prep Time 25 minutes

Cook Time 12 minutes

Yield Makes 20

Number Of Ingredients 10

70g butter, softened
50g peanut butter
150g golden caster sugar
1 medium egg
1 tsp vanilla extract
180g plain flour
½ tsp bicarbonate of soda
20 peanut butter cups, Rolos or Maltesers
100g milk chocolate, chopped
icing eyes, or make your own

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Using an electric hand whisk, cream the butter, peanut butter and sugar together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb and ¼ tsp salt.
  • Scoop 18-20 tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Make a thumbprint in the centre of the cookies. Bake for 10-12 mins or until firm at the edges but still soft in the middle – they’ll harden a little as they cool. Leave to cool on the tray for a few mins before topping each biscuit with a peanut butter cup, Rolo or Malteser. Transfer to a wire rack to cool completely.
  • Heat the chocolate in the microwave in short bursts, or in a bowl set over a pan of simmering water, until just liquid. Scrape into a piping bag and leave to cool a little. Pipe the legs onto each spider, then stick two eyes on each. Leave to set. Will keep for three days in an airtight container.

Nutrition Facts : Calories 161 calories, FatContent 7 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.2 milligram of sodium

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