Spider Cake Ideas and Pictures
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Cake submitted by Jo C. from Nelson, New Zealand
Ingredients for spider cake:
- 200g soft butter
- 200g caster sugar
- 1 tsp. vanilla essence
- 4 large eggs
- 200g self raising flour, sieved
- Butter icing (or chocolate fondant) for filling
- 3 Tbsp. jam (apricot is good but any will do)
- 500g black fondant icing
- 8 licorice twists for legs
- Orange fondant icing for eyes and feet
Ingredients for spider cupcakes:
- 125g soft butter
- 125g caster sugar
- 1 tsp. vanilla essence
- 2 large eggs
- 125g flour, sieved
- 1 tsp. baking powder, sieved with flour
- 3-4 Tbsp. milk
- 12 paper cases
- 250g orange fondant icing
- Licorice strips for spider legs
Method for Spider cake:
- Preheat oven to 180°C.
- Grease 2 sandwich cake tins or line with baking paper.
- Cream together the butter and sugar until light in color and fluffy texture (an electric whisk is easiest for this).
- Add 1 teaspoon of vanilla essence.
- Mix in eggs slowly to prevent curdling.
- Gradually fold in sieved flour, until all flour is incorporated.
- Evenly distribute between the two tins. Bake for 25-30 minutes or until a skewer comes out clean.
- Remove cakes from oven and leave to cool on a rack.
- Once cakes are cool, sandwich together with butter icing. (I used the flat bottom of one cake for the top to ensure a smooth surface.)
- Place on a cake board - this will be the final time the cake will be moved. Ensure your cake board is large enough for legs to spread out and for cupcakes, if you are using them.
- Mix or warm the jam so it is runny and then, if necessary, pass through a sieve to remove any pieces of fruit.
- Spread the jam on the top and sides of cake.
- Carefully roll out the black fondant icing so that it will cover the top and sides of your cake. Use icing sugar, corn flour or a gentle spray of oil to prevent it sticking to your surface.
It is really important not to get any white onto the surface of the icing, as it will ruin the dark black look. So make sure your hands are clean. I used ready-made black icing as I found it easier than using black food coloring. - Carefully place the icing over the cake. Use your rolling pin to help lift your icing onto the cake. Smooth out any bubbles carefully, and gently work the sides to ensure they are flat and smooth before trimming the bottom edge.
- Use a plastic smoother or clean dry hands to smooth the icing.
- Cut out eyes using the orange and black icing, and put in position.
- Make 8 'feet' for the spider's legs by rolling the orange fondant icing into small balls.
- Insert the 8 licorice legs into the top of the cake, carefully positioning them. Secure to the board with orange fondant feet.
Method for Cupcakes:
- Preheat oven to 200°C.
- Place 12 paper cases into a muffin tray.
- Place all the ingredients (except milk) into a food processor or bowl, and mix until all ingredients are fully combined. Add milk and press pulse on food processor. Easy!
- Divide mixture evenly between paper cases (about two-thirds full). Bake for 12-15 minutes or until a skewer comes out clean.
- Remove cakes from oven and leave to cool on a rack.
- When cool, spread tops with a thin layer of butter icing or jam.
- Roll out orange fondant icing as detailed above, and use a cutter to make rounds. Place on top of cupcakes.
- Make spiders using black fondant icing for the body, orange fondant icing for the eyes, and licorice for the legs.
- Place on cake board around spider.
Tips:
- Make sure you have everything you need ready before you begin.
- Colored fondant icings are great for saving time and effort.
- Orange icing can be replaced with any other color.
- Spider cupcakes can be iced with glaze icing and made into spider webs.
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