SPIDER CAKE
Bake your cake in a bowl then frost and decorate that sucker! It's that easy to make a spider cake. Note: No actual spiders were harmed in the making of this cake.
Provided by Kare for Kitchen Treaty
Number Of Ingredients 8
Steps:
- Using a sharp serrated knife, slice the dome shaped cake horizontally into two pieces. Set the larger piece, flat bottom down, on your cake plate, and frost the middle of the cake with about a half inch of icing.
- Top with the second piece, flat side down.
- Frost the sides and then the top, making sure the entire cake is covered in a thick layer of frosting.
- Push the blackberry candies through the sour apple rings from the green side out the white side, in a spiderly eye fashion.
- Press the eyes into the frosting. Wasn't that easy? He's starting to look like a cute, albeit dorky, spider! He also looks kind of like a legless octopus. (Ooh, I think someday I'll make an octopus cake.)
- Unroll the red licorice and cut off about four inches or so. This is the mouth. Apply to cake!
- Press the candy corns into the frosting underneath the red licorice, point down. These are the spider fangs, or whatever those things are on spiders. I sort of like to think of them as buck teeth, too.
- Fold the licorice pieces in the middle so they're just a little bent. Stick four into the cake on either side. Legs!
- We added a couple licorice antennas over the eyes, too, just to add to the dorky effect.
- Sprinkle with chocolate sprinkles - I just kept them on the top, mostly, as I was liking the idea of a hairy-backed spider.
- Refrigerate until about an hour before you're ready to serve.
SPIDER WEB CAKE
This spooky spider cake is easy to make! Get your kids in on the cake-decorating action by having them help drizzle the chocolate on the cake to make the spider web.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray 13x9-inch pan with cooking spray; if desired, line bottom of pan with parchment paper to prevent sticking.
- Make and bake cake as directed on box for 13x9-inch pan. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
- Frost sides and top of cake with frosting. Melt almond bark as directed on package; use spoon to drizzle almond bark over cake to make spider web, moving spoon quickly across cake as you drizzle.
- Separate tops and bottoms of chocolate sandwich cookies. Place the 5 cookie halves without creme filling on cake to make spider bodies. Separate licorice wheels into ropes. Cut 8 small pieces of licorice for each spider to make legs; place 8 legs around each cookie.
Nutrition Facts : Calories 500, Carbohydrate 68 g, Cholesterol 0 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 34 g, TransFat 0 g
NEW ENGLAND SPIDER CAKE
This is a creamy, corny skillet preparation from New England, which has delighted roomfuls of people every time I've served it. So-called because of the veins created by the cream in its vortex, which separates the crumb during baking, this substantial one-skillet meal will get your kids to school happier than they've ever been, and you happy only if they've left some behind. As my recipe tester, Alice Thompson, responded: ''Spider cake rules! How has this escaped the culinary radar so far? Where has it been all my life?''
Provided by Jonathan Reynolds
Categories project, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Combine milk and vinegar in a bowl and set aside to sour. In another bowl, combine flour, cornmeal, sugar, baking soda and salt. Whisk eggs into the soured milk. Stir into dry ingredients and set batter aside.
- Melt butter in a 12-inch cast-iron skillet. Pour in the batter. Pour cream into the center, slide skillet into the oven and bake until golden brown on top, about 45 minutes. Slice into wedges and serve warm.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 6 grams, Carbohydrate 46 grams, Fat 17 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 10 grams, Sodium 279 milligrams, Sugar 23 grams, TransFat 0 grams
SPIDER CAKE RECIPE
Perfect for Halloween, this spooky spider cake is ready in just six simple steps and serves up to 10 people - great for sharing at a Halloween party.
Provided by Jessica Dady
Time 45m
Yield Serves: 8-10
Number Of Ingredients 7
Steps:
- Pre-heat oven to 180°C/350°F/Gas Mark 4 and line the cake tin with greasproof paper.
- To make the cake, beat together the butter and caster sugar until light and fluffy. Gradually beat in the eggs then stir in the golden syrup and ground almonds.
- Sift the flour and cocoa powder into another bowl and then fold into mixture. If mixture appears too thick just add a little milk or water.
- Spoon into tin and bake for 30 mins or until springy to the touch. (Stick a skewer into the centre of the cake and if it comes out clean, it is cooked). Turn out onto a rack to cool.
- To make the topping, melt the chocolate with the muscovado sugar, butter, evaporated milk and vanilla extract in a bowl over a pan of boiling water until chocolate has fully melted - leave to cool.
- Once everything has cooled spread the chocolate over the cake with a spatula and top with a couple of Liqorice Allsorts for eyes - chocolate minstrels or anything circular would also work - and then insert Mikado Sticks for legs.
Nutrition Facts : @context https, Calories 735 Kcal, Sugar 52.2 g, Fat 48.2 g, SaturatedFat 28.5 g, Sodium 0.37 g, Protein 8.1 g, Carbohydrate 67.1 g
SPIDER CUPCAKES
Spooky Spider Cupcakes are creepy-and easy! Make a chocolate cupcake into a spider by adding a half-marshmallow "body" under the frosting, licorice legs and mini M&M eyes. Add chocolate sprinkles for a "hairy" effect. -Darla Wester, Meriden, Iowa
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Prepare cake mix batter according to package directions. , Fill 24 paper-lined muffin cups two-thirds full. Bake at 350° for 21-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, combine the sugar, cocoa, butter and milk. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in vanilla. , Cool to 110°. Transfer to a large bowl. Beat until thickened and mixture begins to lose its gloss, about 8 minutes. , Cut large marshmallows in half crosswise; place a half on each cupcake. Frost marshmallow and top of cupcake. Dip cupcakes in sprinkles. Place a dab of frosting on each miniature marshmallow and press on to cupcakes. Place a dab of frosting on each M&M and press on to marshmallows for eyes. , For spider legs, use a metal or wooden skewer to poke four holes on opposite sides of cupcakes; insert a piece of licorice into each hole.
Nutrition Facts : Calories 246 calories, Fat 10g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 186mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
SPOOKY SPIDER CAKE
Get ready to wow the crowd with this appetizing arachnid. By using different frosting techniques and traditional Halloween candy, you too can create this fun creepy crawler! -Gina M. Feger, Louisville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 2h40m
Yield 18-20 servings.
Number Of Ingredients 23
Steps:
- In a large bowl, beat the chocolate cake mix, water and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into the two halves of a greased and floured sports ball baking pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in another bowl, beat the white cake mix, water and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. Bake for 30-35 minutes or until a toothpick comes out clean. , Cool all cakes for 10 minutes before removing from pans to wire racks to cool completely., For frosting, using a heavy-duty stand mixer, combine the shortening, 1/4 cup water and vanilla. Combine confectioners' sugar and meringue powder; beat into shortening mixture., For base cake: Tint 2-1/4 cups frosting purple. Using a serrated knife, level tops of white cakes if necessary. Place one cake layer on a serving plate; spread with 1 cup frosting. Top with remaining cake layer. Spread remaining tinted frosting over top and sides of cake., Combine 3 cups frosting, cocoa and remaining water until smooth; tint black. Combine 1/4 cup black frosting and corn syrup. Using round tip #2 and black frosting with corn syrup, pipe webs and spiders around sides of cake. , With 3/4 cup white frosting and shell tip #18, pipe border along bottom edge of cake. Insert dowels into center of cake. Cut cardboard circle to measure 3-1/4 in.; place over cake. , For spider cake: Using a serrated knife, level the rounded side of one chocolate cake; attach to cake circle with a small amount of black frosting. Spread top with 1/3 cup black frosting; top with remaining chocolate cake. , Using grass tip #233 and black frosting, pipe hair over cake. With white frosting and round tip # 12, pipe eyes and teeth. Pipe pupils with round tip #2 and black frosting., For legs, insert a toothpick into the ends of each licorice rope. Insert one end into side of spider; insert other end into top of purple cake. Garnish with candy corn.
Nutrition Facts : Calories 608 calories, Fat 25g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 378mg sodium, Carbohydrate 92g carbohydrate (69g sugars, Fiber 1g fiber), Protein 5g protein.
SPOOKY SPIDER CAKES
Children will have great fun decorating these at Halloween parties
Provided by Sara Buenfeld
Categories Afternoon tea, Treat
Time 1h
Yield Makes 12
Number Of Ingredients 12
Steps:
- Heat oven to 180C/fan 160C/gas 4 and line a muffin tin with 12 cases, preferably brown ones. Put the butter, sugar and flour in a mixing bowl. Break the eggs into a smaller bowl, taking care not to get any shell into it, then tip on top of the butter mixture.
- Add the baking powder and vanilla to the larger bowl, then beat with an electric hand whisk until smooth and creamy. Stir in the chocolate drops or chocolate. Spoon the cake mixture evenly into the cases and bake for 20-25 mins until golden - a cocktail stick pushed into the middle of one of the cakes should come out clean. Cool on a wire rack.
- To decorate the cakes, unravel the liquorice wheels and cut into lengths with scissors to make dangly legs. Stick 8 into the top of each cake, making small cuts with the tip of a sharp knife so they push in really securely.
- Spoon the chocolate spread on top and spread lightly within the liquorice legs to make a round spider's body. Now cut the Allsorts to make eyes and the red bootlaces to make mouths, then stick them onto the cakes and dot on the icing to make eyeballs. Will keep for up to 2 days in a cool place.
Nutrition Facts : Calories 481 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 45 grams sugar, Protein 6 grams protein, Sodium 0.64 milligram of sodium
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