Spiders Web Cake Food

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SPIDERWEB CAKE



Spiderweb Cake image

This easy spider web cake recipe is the tasty Halloween treat you need to try this year! Black cocoa powder makes the chocolate cake extra dark and moody.

Categories     baking     dessert

Time 2h

Yield 16-20 servings

Number Of Ingredients 24

For cake
Oil, for pans
2 3/4 c. all-purpose flour
1 c. black cocoa powder
1 c. granulated sugar
1 c. brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. kosher salt
3 large eggs
1 c. low-fat buttermilk
3/4 c. neutral oil, such as canola
1 tsp. pure vanilla extract
1 c. freshly brewed coffee
For frosting
2 1/2 sticks unsalted butter, at room temp
5 1/2 c. confectioners' sugar
1 tsp. kosher salt
1/4 to 1/3 cup heavy cream, at room temp
Black gel food coloring
4 lightly crushed chocolate sandwich cookies
For spiders and webs
4 oz. dark chocolate, finely chopped
Black Sixlets candies

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.

SPIDER WEB CAKE



Spider Web Cake image

This spooky spider cake is easy to make! Get your kids in on the cake-decorating action by having them help drizzle the chocolate on the cake to make the spider web.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ white cake mix
Water, oil and eggs called for on cake mix box
1 container Betty Crocker™ Whipped vanilla frosting
10 oz vanilla-flavored candy coating (almond bark)
5 Oreo chocolate creme sandwich cookies
2 licorice wheels, unrolled and split in half

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.

Nutrition Facts : Calories 500, Carbohydrate 68 g, Cholesterol 0 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 34 g, TransFat 0 g

SPIDER NEST CAKES



Spider nest cakes image

Hundreds and thousands give these frightful muffins a colourful speckled effect. Top with candy floss webs and a toy spider to complete the look.

Provided by Sarah Cook

Categories     Treat

Time 1h

Yield Makes 15

Number Of Ingredients 10

175g softened butter
175g golden caster sugar
2 large eggs
200g self-raising flour
1 tsp vanilla extract
100ml milk
100g hundreds and thousands
little icing sugar
candy floss (we used Hope and Greenwood's from Ocado)
12 plastic spiders (or make your own from giant chocolate buttons and black liquorice laces)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Line muffin tins with 15 muffin cases (bake a second batch of the extra 3 if you only have one 12-hole tin). Beat the butter and sugar until pale and fluffy. Beat in the eggs, flour, vanilla and milk in that order. Quickly stir in the hundreds & thousands with as little effort as you can, then divide the mixture between the cases - the more you work the batter, the more the sprinkles will bleed their colour, so it's best to do this quickly and efficiently. Bake for 20 mins until a skewer inserted in the centre of the cakes comes out clean. Leave to cool.
  • Peel off the paper cases, and turn the cakes upside down. Cover with cling film until it's nearly party time.
  • Just before the party, mix a splash of water into some sifted icing sugar, and add a good blob to the top of each cake. Tease off some candy floss and stick a little pile on each - the less you handle it, the less it will disintegrate. Add a toy spider to each, or make your own - stick 4 long liquorice lace strands to the back of giant chocolate buttons with some more runny icing, flip over and leave to set.

Nutrition Facts : Calories 238 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Protein 2 grams protein, Sodium 0.3 milligram of sodium

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  • Combine the frosting and food coloring in a small bowl. Transfer the mixture to a pastry bag or plastic bag (snip a small hole in the corner of the bag).
  • Starting from the center of the cake draw nine lines with the frosting clockwise around the top to the edge. Connect the end of each line to the line next to it with an arched line. Move 1 inch towards the center and draw another series of arcs between the lines. Repeat two more times.
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  • Tint one recipe Creamy White Frosting with orange food coloring. Place one cake layer on a serving plate. Spread top of cake with orange frosting. Add second layer; spread top and sides with additional orange frosting. If desired, spoon some of the orange frosting into a decorating bag fitted with a small round tip; pipe a border around bottom of cake. Remove 1 cup of the remaining recipe of frosting and tint with black food coloring. Spoon black frosting into a decorating bag fitted with a coupler and a small round tip. Pipe frosting in a spiderweb pattern over top and sides of cake.
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