Seven choc-cracklespiders

1 Item
1H 5M


Butter cream (1 quantity)


1.To make spiders combine Rice Bubbles, coconut, sifted cocoa and icing sugar in medium bowl. Using fork, mix in chocolate and butter. Spoon level tablespoons of mixture into mini muffin pans. Refrigerate 1 hour or until set.
2.Preheat oven to 180°C (160°C fan forced). Grease cake pans, line base and long sides with baking paper, extending paper 5cm (2 inches) over long sides.
3.Make cake according to directions on packet. Divide cake mixture between pans, bake about 25 minutes. Stand cakes in pans 5 minutes, turn, top-side up, onto wire racks to cool.
4.Meanwhile, to make butter cream, beat butter in small bowl with electric mixer until as white as possible. Beat in sifted icing sugar and milk, in two batches.
5.Using serrated knife, level cake tops so they are the same height. Turn cakes cut-side down. Cut one cake into two pieces, as shown. Assemble cake pieces on prepared board, cutside down, to form the number seven.
6.Tint three-quarters of the butter cream orange, spread all over cake. Tint remaining butter cream black, spoon into piping bag. Pipe spider webs onto cake and board.
7.Twist four chenille sticks together at centre, bend ends to make spider legs. Position legs on cake, top with one spider body.
8.Using leftover butter cream, attach Skittles onto spider for eyes, pipe a little black icing on Skittles for pupils. Repeat with remaining chenille sticks, spider bodies, black butter cream and Skittles.

Equipment: two 12-hole (1-tablespoon/20ml) mini muffin tins two 8cm x 26cm (3¼-inch x 10½-inch) bar cake pans 30cm x 47cm (12-inch x 18¾-inch) rectangular prepared cake board piping bag fitted with 2mm (⅛-inch) plain nozzle Leave one bar cake whole, cut the other into two pieces, as shown.


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