SPIDER CAKE IDEAS RECIPES

Steps:

• Preheat oven to 350 degrees F. Butter six (1 1/2-by-3-inch) dome flexible baking molds, and dust with cocoa, tapping out any excess. Set aside on a baking sheet. In the bowl of an electric mixer, sift together cocoa, flour, sugar, baking soda, baking powder, and salt. Add egg yolk, warm water, buttermilk, oil, and vanilla to the flour mixture. Using the paddle attachment, mix on low speed until smooth, about 2 minutes, scraping the sides and bottom as necessary. Pour batter to within 1/4 inch from the top of each mold. Bake, rotating once, until a wooden skewer inserted in center comes out clean, about 25 minutes. Invert and unmold cakes onto a wire rack; set aside until completely cool, about 30 minutes. Trim cakes flush with the top of the molds, using a serrated knife. To create the heads and legs: Fill a medium pastry bag fitted with a coupler with black meringue. Using a #7 pastry tip for the heads and a #4 pastry tip for the legs, pipe directly onto a parchment-lined baking sheet, keeping the pastry bag at a 45-degree angle to the baking sheet. After piping the heads, carefully affix sprinkles for eyes and mouths. Transfer to oven, bake at 350 degrees for 5 minutes; set aside. Using an offset spatula, spread black buttercream over each cake to evenly coat. Cover with black sprinkles; set aside. Transfer the remaining buttercream to a small disposable pastry bag; snip off the end to make a small hole for piping. Carefully pipe a small amount of icing onto the end of one of the spider legs, and attach to one of the spider-body cakes; apply a small amount of pressure to insert the leg into the frosted body. Repeat with remaining legs and cakes. Pipe a small amount of buttercream onto the front of one of the bodies, and carefully attach the head. Allow to set; carefully transfer to serving plate by sliding a large spatula under the body from the back of the cake. Repeat with remaining cakes and heads.

Steps:

• _For the Chocolate Frosting:Combine heavy cream and chocolate in small microwave-safe bowl. Heat for 45 seconds; stir. Return to microwave and heat again for 20 seconds. Let mixture stand for 2 minutes then whisk together until smooth. Place in refrigerator to firm to spreading consistency, about 1 hour. _For the Spider Cake:Preheat oven to 350°F.Combine first six ingredients in bowl and whisk together. Add milk, melted butter and vanilla. In bowl of an electric mixer, beat on low until combined. Scrape down bowl and add egg; beat again until well incorporated.Line cupcake tin with one paper liner and fill it 2/3 full of batter. Grease and flour 2 1/2 quart ovenproof bowl (can use stainless steel) and pour remaining batter into bowl. Bake cupcake for 12-15 minutes, or until center springs back with pressed. Bake cake for 45-50 minutes, or until toothpick tester comes out clean.Allow cupcake and cake to cool on wire rack.Place chocolate sprinkles in bowl. Cut cupcake in half and cover top portion with chocolate frosting (discard or eat the other half of the cupcake!). Place 8 candy eyeballs on top of frosting. Use spoon to cover cupcake with chocolate sprinkles; gently shake off excess and set aside.Place cake on large serving platter. Cover bowl-shaped cake with chocolate frosting and then cover frosting with chocolate sprinkles. Use frosting on back side of cupcake (spider head) to attach it to round cake. Gently insert three chocolate sticks standing upright on either side of spider body. Use leftover frosting to attach additional chocolate stick onto each upright chocolate stick, creating segmented spider legs. Insert two short chocolate stick “legs” on either side of spider head. Use frosting to attach two additional short chocolate sticks to legs, creating segmented front legs. Slice and serve, but only once your guests have seen the “spooky” finished cake!