Wacky web halloween cake
- 125 gram butter, softened
- 1 teaspoon vanilla extract
- 1 1/2 cup (330g) caster sugar
- 2 eggs
- 1 1/2 cup (225g) plain flour
- 2 tablespoon cornflour
- 2 tablespoon cocoa powder, sifted
- 1 cup (250ml) buttermilk (see tips)
- 1 tablespoon red food colouring
- 1 teaspoon white vinegar
- 1 teaspoon bicarbonate of soda
- 4 black toy spiders
Cream cheese icing
- 500 gram cream cheese, softened
- 250 gram butter, softened
- 2 teaspoon vanilla extract
- 5 cup (180g) soft icing sugar
- black food colouring
Wacky web halloween cake
- 1Preheat oven to 180ºC (160ºC fan-forced). Grease 2 deep 22cm round cake pans; line bases and sides with baking paper.
- 2Beat butter, extract and sugar in a small bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating until combined between additions. Transfer mixture to a large bowl; stir in sifted flours and cocoa and then combined buttermilk and food colouring, in 2 batches.
- 3Combine vinegar and soda in a cup; allow to fizz then fold into cake mixture. Divide mixture between pans.
- 4Bake cakes for about 30 minutes or until cooked when tested. Stand cakes 10 minutes before turning top-side up onto a wire rack to cool. Freeze cakes 40 minutes to make splitting and decorating easier.
- 5Meanwhile, make cream cheese icing: beat cream cheese in a large bowl with an electric mixer until smooth. Add butter and vanilla, beat until smooth and fluffy. Gradually beat in the sifted icing sugar. Place ¾ cup of the Cream Cheese Icing in a small bowl. Tint black.
- 6Split cold cakes in half. Place one layer on serving plate, cut-side up; spread with 2/3 cup Cream Cheese Icing. Repeat layering, finishing with remaining icing spread over top and side of cake.
- 7Place black icing into a small piping bag fitted with a small plain tube. Pipe cobwebs over cake. Decorate with spiders and sweets, if desired. Suitable to freeze. Not suitable to microwave.
To make your own buttermilk equivalent, combine 1 tablespoon fresh lemon juice with enough reduced-fat milk to make 1 cup. Stir until thickened.
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