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New England Spider Cake Recipe - NYT Cooking image

This is a creamy, corny skillet preparation from New England, which has delighted roomfuls of people every time I've served it. So-called because of the veins created by the cream in its vortex, which separates the crumb during baking, this substantial one-skillet meal will get your kids to school happier than they've ever been, and you happy only if they've left some behind. As my recipe tester, Alice Thompson, responded: ''Spider cake rules! How has this escaped the culinary radar so far? Where has it been all my life?''

Provided by Jonathan Reynolds

Total Time 1 hours

Yield 8 servings

Number Of Ingredients 10

2 cups milk
4 teaspoons white vinegar
1 cup all-purpose flour
3/4 cup yellow cornmeal
3/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 tablespoons butter
1 cup heavy cream


  • 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.

Nutrition Facts : @context http//schema.org, Calories 365, UnsaturatedFatContent 6 grams, CarbohydrateContent 46 grams, FatContent 17 grams, FiberContent 1 gram, ProteinContent 7 grams, SaturatedFatContent 10 grams, SodiumContent 279 milligrams, SugarContent 23 grams, TransFatContent 0 grams


Spider Cake : Recipes : Cooking Channel Recipe | Zoë ... image

Before I had two boys it would never have occurred to me to put spiders on a cake. Thank god for little boys! Of course, there are deeper things that I have learned since parenting, but seeing the world through their eyes has made me happier, younger and sillier, which is such a gift. Spiders on a cake are just plain creepy and a whole lot of fun. The marble cake will satisfy your cravings for both vanilla and chocolate. Nutella buttercream and bittersweet ganache spiders are the perfect finishing touches.

Provided by Zoë François

Categories     dessert

Total Time 2 hours 5 minutes

Prep Time 1 hours 30 minutes

Cook Time 35 minutes

Yield 16 servings

Number Of Ingredients 21

2 1/4 (7 1/8 ounces) cups sifted cake flour - sift it into the measuring cup
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cups granulated sugar
2 large eggs, room temperature
3/4 cup sour cream
1 1/2 teaspoons vanilla extract
6 tablespoons milk
3 tablespoons cocoa powder
1 cup egg whites (about 8 large egg whites)
2 cups sugar
1 1/2 pounds unsalted butter, softened
pinch salt
1/2 cup nutella
4 ounces bittersweet chocolate, melted
1 teaspoon vanilla extract
2 ounces bittersweet chocolate
4 tablespoons (2 ounces) unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, melted


  • Preheat oven to 350degreesF. Prepare two 8-inch cake pans with parchment rounds and grease. Set aside. Sift together the cake flour, baking powder, baking soda and salt, set aside.
  • Cream together the butter and sugar until fluffy, about 3 minutes. Add the eggs, one at a time and mix after each, until well combined. Add the sour cream and vanilla.
  • Add the dry mixture in 3 batches, alternating with the milk. Split the batter in half and sift the cocoa powder over one half. Stir gently to combine.
  • Place some of the white batter in the bottoms of the two 8-inch cake pans. Add the chocolate batter in blobs. Very carefully stir the white batter into the chocolate, to achieve a marble pattern. Bake for about 25-30 minutes or until a cake tester comes out clean. Once baked cool on a rack.
  • While the cake is cooling, prepare the buttercream:
  • In the bowl of a stand mixer combine the egg whites and sugar. It will be very thick and grainy. Put the bowl over a double boiler and stir it with a rubber spatula until the sugar is completely melted. Brush the sides down with the spatula to make sure all the sugar is melted.
  • Feel the egg mixture between your fingers to check for graininess. Once it is completely smooth, put the bowl on the mixer and beat with the whip attachment on medium high speed. Whip until it is light, fluffy, glossy and the bowl feels just about room temperature. If the egg whites are not cooled off sufficiently it will melt the butter when you add it.
  • Once the egg whites are whipped and cooled, add the butter, 2 tablespoons at a time on medium speed. WARNING: After you have added about half of the butter, it may look curdled and runny, this is normal and you should continue adding the rest of the butter.
  • Once you have finished adding the butter and it has mixed on medium speed for about a minute the buttercream will be creamy and glossy looking again. Add the salt, and vanilla. Divide the buttercream in two bowls, 1/3 in one bowl and 2/3 in the other. Add the nutella to the bowl with 2/3 of the buttercream. Add the cooled, melted chocolate to the other.
  • Unmold the cooled cakes and cut each later in half. Spread about 3/4 cup of the chocolate buttercream on the first layer. Repeat with the next two layers of cake and buttercream. Top with the final layer of cake.
  • Top the cake with 1 cup of the nutella buttercream. Spread it smooth with a metal spatula. Put more nutella buttercream on the sides of the cake, using enough to cover all the crumbs. Once the whole cake is covered, smooth the icing with the spatula, until it is nice and flat. 
  • In a double boiler melt the chocolate and the butter together, gently whisking until smooth.
  • Use a parchment bag to pipe a thin spiral around the cake. Use a toothpick or skewer to draw lines from the center of the spiral out to the edge to create the web. Use the chocolate ganache to draw a line down the side of the cake and pipe a smaller spiders body there. Repeat with as many spiders as you like.
  • Cover the rest of the chocolate ganache and allow it to cool to room temperature. Once the chocolate ganache is set up - this may take an hour or two - place it in a pastry bag fit with a round tip. Pipe a large ball of the ganache to create the spider's body.
  • Fill another paper pastry bag about 1/3 full with the melted chocolate and pipe out the chocolate in the shape of the number 7 onto a silpat, waxpaper or parchment paper. Make sure you do a size that will fit the size of the spider body you intend to have. Pipe several extra in case you have breakage. Place the sheet into the freezer to set the chocolate.
  • Remove the spider legs from the freezer and using a small spatula, lift up the legs and place them on the spider, 4 on each side. Work quickly so the chocolate doesn't warm up too much. You may have to return the legs to the freezer if you are doing several spiders.

More about "spider cake pan recipes"



What screams fall and Halloween in one delectable dessert and is in the spirit of the holiday with its impressive spider-web glaze? This pumpkin-flavoured sponge cake, encased in a velvety chocolate mousse and sitting atop a crunchy base of peanuts and crispy rice! It’s a culinary marvel as much as a delicious showpiece for your Halloween party.

This Spider Web Mirror-Glaze Cake was the Technical Bake for Celebration Week in Season 5 of The Great Canadian Baking Show.

Spider Web Mirror-Glaze Cake

From cbc.ca
  • Cake:
    Heat the oven to 350 F. 

    Mist an 8-inch round cake pan with vegetable spray, then line the bottom with parchment paper.

    Place two layers of paper towel on a small sheet pan, spread the pumpkin purée overtop, and then gently press with another two layers of paper towel to remove any excess liquid. Remove the top layers of paper towel and repeat with fresh sheets. Set aside. 

    In a large bowl, whisk together the egg, egg yolk, sugar and salt until light. Whisk in the pumpkin, oil and vanilla. Sift in the flour, baking powder and spices. Fold until just combined. 

    Scrape the batter into the prepared pan, smoothing the top. Bake until the cake springs back and a cake tester inserted in the centre comes out clean, 10 to 12 minutes. 

    Release the cake from the edge of the pan, invert onto a cooling rack, and then use a second rack to flip right side up. Cool completely.

    Chocolate-Peanut Butter Crispy Rice:
    Line a sheet pan with parchment paper. In a large bowl, combine the puffed rice, peanuts, corn syrup, sugar and salt, stirring well to coat. Spread the mixture evenly on the prepared sheet pan and bake until golden brown and crispy, 10 to 12 minutes. 

    In the same bowl set over a saucepan of simmering water, melt the chocolate and peanut butter until smooth. 

    Break up the puffed-rice mixture and stir it into the chocolate to evenly coat.

    Line a 9-inch square baking pan with parchment paper. Place an 8-inch cake ring inside and line it with acetate, overlapping the edges. Remove 3 tablespoons of the puffed-rice mixture for garnish, and press the rest into the bottom of the pan in an even thickness. Freeze. Spoon the remaining mixture onto a flat surface and refrigerate. 

    Simple Syrup:
    Boil the water and sugar in a small saucepan over medium-high until dissolved. Set aside. 

    In a stand mixer fitted with the whisk attachment, beat 1 cup of the cream until soft peaks form, 3 to 4 minutes. Refrigerate. 

    Submerge the gelatin sheets one at a time in a bowl of cold water and let sit until softened, 5 minutes. Strain and squeeze any excess water from the gelatin. Set aside.

    Melt both types of chocolate callets, the remaining 3 tablespoons of cream, and salt in a large bowl set over a saucepan with 1 inch of simmering water. Stir until smooth and hot. While the mixture is still hot, stir in the gelatin until smooth.  

    Using the whisk attachment, beat the egg yolks on medium-high for 30 seconds. Reduce to medium and slowly pour in the sugar. Beat on high until very thick and almost tripled in volume, about 4 minutes. Scrape the sides and bottom of the bowl, then beat for 1 minute. 

    Fold the egg mixture into the chocolate mixture until incorporated. Gently fold in the chilled whipped cream in two stages until no streaks remain. 

    Place a 6-inch cake ring on top of the sponge cake and press to cut out a round. Trim the top to level and set aside. Pour half of the mousse over the frozen crispy-rice base. Gently press the cake into the centre of the mousse, brush with the simple syrup, and cover with the remaining mousse, levelling the surface with an offset spatula. Freeze until the cake is solid. (Overnight is best.) The centre must be completely frozen before pouring on the mirror glaze. 

    Mirror Glaze:
    Bloom the gelatin in cold water (as in the mousse preparation).

    Heat the sugar, water and cream in a medium saucepan over medium-high until it reaches 104 F. Add the cocoa powder and whisk constantly, heating to 215 F. Heat for 1 minute more. 

    Squeeze the water from the gelatin, then whisk it into the cocoa mixture until smooth. Strain into a 4-cup glass measure. Add the neutral glaze and blend with an immersion blender until glossy. Cool to 80 F. 

    Spider-Web Tuile:
    Combine the flour, water, oil and salt in a 1-cup glass measure and blend with an immersion blender until smooth and emulsified. Stir in the food colouring. 

    Heat a non-stick frying pan over medium-high. Add part of the flour mixture and heat until boiling and a web design forms. Remove the tuile with an offset spatula and place on a paper towel. Let cool. 

    Spider-Web Glaze: 
    Warm the neutral glaze and stir in the water and white food colouring until homogeneous. Stir in the orange food colouring and heat to 122 F.

    Decor Assembly:
    Remove the cake ring and acetate from the mousse cake and place on a small inverted cake pan set on a baking sheet. Use a knife to even out any raised edges on top.

    Check that the mirror glaze is 80 F and the spider web glaze is 122 F and have an extra-long offset spatula on hand. 

    Pour the mirror glaze over the mousse to evenly cover. Flip the offset spatula so the bottom is facing up and drizzle the orange glaze over it to cover its length. Lightly press the spatula on a baking sheet (or other flat surface) to remove the excess and swipe the spatula across the mirror glaze in one even stroke. 

    Clean the excess glaze from the bottom edge of the cake, transfer the cake to a stand and top with the reserved crispy rice and spider-web tuile. 

    Store in the fridge until ready to serve.

    Makes one 8-inch cake

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Nothing is going to come between us and chocolate cake. Not even spiders.
From delish.com
Total Time 55 minutes
Category Halloween, dessert
  • 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.
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From thekitchn.com
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Recipe: Step 1: Line the bottom of 9? springform pan with parchment paper; grease side of pan. Set aside. Step 2: In large bowl, combine flour, sugar, baking powder, salt and nutmeg. Add juice, butter, eggs and vanilla; beat with electric hand-mixer on low speed until combined, about 1 minute.
From houseandhome.com
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Aug 20, 2018 · Ingredients of Spider Cake For Cake: 110 Gram Butter, unsalted 3 Tbsp Cocoa Powder 140 Ml Chocolate Stout 170 Gram Light Brown Soft Sugar 1 tsp Vanilla Extract 3 large Eggs 100 Gram Dark Chocolate (cooled), melted 280 Gram Plain Flour 2 tsp Bicarbonate of Soda For White Chocolate Buttercream: 3 ...
From food.ndtv.com
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Ingredients: 1 Cake Mix (any flavor, or make it from scratch, and associated ingredients) Frosting (any flavor) Red Fondant 24 oz Black Fondant 4 oz White Fondant 4 oz Water
From instructables.com
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From rosannapansino.com
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Sep 22, 2021 · What you'll need: A frosted and chilled cake. One 10.5 oz bag marshmallows (any size marshmallows will work) Medium-sized microwave-safe bowl Food-safe gloves or two forks (for pulling the marshmallows) Edible or toy spiders (we recommend edible if the cake is being served to little ones)
From allrecipes.com
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Prepare two 8-inch cake pans with parchment rounds and grease. Set aside. Sift together the cake flour, baking powder, baking soda and salt, set aside. Cream together the butter and sugar until fluffy, about 3 minutes. Add the eggs, one at a time and mix after each, until well combined. Add the sour cream and vanilla.
From cookingchanneltv.com
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Prepare cake and gelatin according to package directions, except use 9" round cake pans for the cake. Cut a smaller circle out of one cake and using it as the head and place next to the body. Fill the hole left over with solid gelatin. Place the other layer on top and trim to shape.
From cdkitchen.com
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Apr 14, 2015 · Vanila Cake Ingredient (Cake Base) Put the eggs into a kitchen aid mixer bowl, then mix it with the granulated sugar until the sugar is dissolved. Do this step over a double, because a warm mixture of sugar and egg will make the best cake result. Keep stirring the egg, until it warm enough for about 46 °C.
From recipegood.com
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1 recipe Yellow Cake or 2 packages 2-layer-size desired cake mixes. 2 recipes Creamy White Frosting. 2 2 1/2-inch baked cupcakes. 1 1 3/4-inch baked cupcake. Orange paste food coloring. Black paste food coloring. 3 tiny marshmallows. 6 black pearl sprinkles or other tiny black candies. 24 black shoestring licorice pieces.
From bhg.com
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Combine butter, chocolate, sugar, cocoa and 1 cup water in a saucepan. Stir over medium-low heat until butter and chocolate have melted. Bring to the boil then remove from heat. Transfer mixture to a large bowl and cool to room temperature. Step 2. Meanwhile, grease a 23cm round cake tin and line base with baking paper.
From woolworths.com.au
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Oct 15, 2019 · How to make a Spider Web Cake. 1. Sift the Flour, cocoa powder, salt, sugar and baking soda into a large bowl then whisk together. Sifting is important for chocolate recipes as the cocoa powder has a tendency to clump up. 2. Add the sour cream, buttermilk, eggs, and veggie oil into a large bowl and whisk together.
From preppykitchen.com
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Sep 13, 2011 · And then made buttercream and frosted the whole cake. With some of my leftover chocolate frosting I piped on the spider web. I used a piping bag and a #4 decorating tip. You could certainly use a Ziplock bag and snip off the corner. Whatever is easiest for you.
From cookiesandcups.com
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Your cast iron cookware is perfect for homemade cornbread and biscuits, sourdough bread, pies, and cakes. Explore these cast iron recipes for a just-baked creation that's good for your soul — and your taste buds. Save Pumpkin Dark Chocolate Chip Cookies.
From lodgecastiron.com
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Lilyquilt Spider-man Birthday Cake Tutorial Spiderman Birthday Cake Birthday Cake Tutorial Cool Birthday Cakes ... and using this as the basis for the spiderman cupcakes was super easy to create. I used 2 boxes of the cake mix, made 2 circle pans, and i colored the frosting blue, frosted the cake, and got the red tube of gel and made the ...
From globalcovid19vaccines.com
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Aug 04, 2010 · Put the marshmallows into the microwaveable bowl and add the water. Microwave in 30 second intervals until melted, stirring with rubber spatula in between intervals. Add the melted marshmallows to the powdered sugar. Lock the mixer and cover the opening with plastic wrap to keep powdered sugar from coming out.
From amandascookin.com
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Sep 17, 2021 · HOW TO MAKE a Spider Cake. CAKE. Make cake as directed in box using two 8? or 9? circle pans. Let cool. OREOS. Crush Oreos in a Ziploc bag and set aside. FROSTING. Make frosting by combining butter, powdered sugar, cocoa, whipping cream and vanilla.
From lilluna.com
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Place springform pan in a roasting pan; pour hot water to 1 inch deep into roasting pan. Bake until cake is set around edges but wobbly in center, 30 to 35 minutes. Remove foil and let cool on a rack. Cover with plastic and chill for at least 6 hours and up to 3 days.
From myrecipes.com
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