Recipe

Creepy crawly spider cake

Perfect as a birthday cake for a budding arachnologist, or to celebrate the spooky season of Halloween, this creepy crawly spider cake is sure to make an impression!

  • 1 hr cooking
  • Makes 1 Item
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Ingredients

Creepy crawly spider
  • 5 x 340g packets buttercake mix
Butter cream
  • 625 gram butter
  • 7 1/2 cup (1kg) icing sugar
  • 10 tablespoon milk
  • green, black and purple colouring
Decorations
  • 9 black bump chenille sticks
  • 1 round licorice allsort
  • 1 red smartie
  • 5 red jelly beans

Method

Creepy crawly spider
  • 1
    Preheat oven to 180&degC. Grease one hole of 12-hole (⅓ -cup/80ml) muffi pan and 1.25-litre (5-cup) pudding steamer; grease and line deep 30cm-round cake pan.
  • 2
    Make cakes according to directions on packets; pour mixture into muffin hole and pudding steamer until each is three-quarters full. Pour remaining mixture into round cake pan; bake muffin in moderate oven about 20 minutes, steamer cake about 45 minutes and round cake about 1 hour. Stand cakes in pans 10 minutes; turn onto wire racks to cool.
  • 3
    Using serrated knife, level steamer and round cake tops. Position round cake on 40cm round prepared board, cut-side down.
  • 4
    To make butter cream, beat butter until white as possible, gradually beat in half the sifted icing sugar then milk, then remaining icing sugar. Beat until smooth.
  • 5
    Tint three-fifths of the butter cream with green colouring; spread all over round cake.
  • 6
    Cut 30cm circle from baking paper; fold baking paper into eight equal segments. Position paper gently on cake; place one toothpick at centre of circle and one toothpick on the outside edge of cake at each segment. Using toothpick, score baking paper from centre of the cake to end of each segment; remove paper and toothpicks.
  • 7
    Tint a quarter of the remaining butter cream with black colouring. Spoon into piping bag fitted with 4mm plain tube; using markings as a guide, pipe web over top and side of cake.
  • 8
    Position steamer cake, cut-side down, on round cake, using picture as a guide, for spider body. Position muffin against body for spider head.
  • 9
    Tint remaining butter cream with purple colouring; spread 2 tablespoons of the purple butter cream over head. Spoon remaining purple butter cream into piping bag fitted with a medium fluted tube; pipe stars to cover body.
  • 10
    Bend eight chenille sticks to form spider legs; position on cake. Cut remaining chenille stick into quarters; position two pieces on cake for pincers.
  • 11
    Cut allsort in half; position on cake for eyes. Position Smartie on cake for nose and trimmed jelly beans for fangs.

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