Ingredients
Scary Spiders
Butter cream
Decorations
Method
1.To make scary spiders: combine Rice Bubbles, coconut, sifted Nestlé Baking Cocoa and icing sugar in a medium bowl. Stir in the melted dark Melts and butter. Spoon level tablespoons of mixture into 2 x 12-hole (1 tablespoon/20ml) mini muffin pans. Refrigerate 1 hour or until spiders have set.
2.Preheat oven to 180°C. Grease 20cm x 34cm number seven cake pan; line base with baking paper.
3.Make cakes according to directions on packets. Pour mixture into number seven cake pan; bake cake about 45 minutes. Stand cake in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
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.Using a serrated knife, level cake top. Secure cake to 30cm x 50cm covered cake board with a little butter cream. Tint butter cream purple; spread all over cake.
6.To decorate spiders, melt dark Melts; place into a paper piping bag. Using the picture as a guide, pipe spider webs onto cake and cake board. Pipe spider legs onto a sheet of baking paper; leave about 15 minutes or until set.
7.Position seven spider bodies on and around cake; secure legs to bodies with melted dark Melts.
8.Using leftover butter cream, attach Nestlé Smarties to spiders for eyes; pipe pupils on Smarties with writing gel.
Dark Melts and butter can be melted together over hot water or in a microwave oven on HIGH (100%) for about 1 minute. This recipe makes 17 chocolate spider bodies, however, the decorations are for the seven spiders on the cake. Serve the extras as an accompaniment or, if you have extra Melts and Nestlé Smarties, make more spiders to decorate the cake board, or give one spider to each guest. The butterflies used in the picture are store-bought trinkets; add whatever spider `food’ you like to the spider webs.
Note
