This weekend we’re celebrating Thanksgiving up here in the great white north (Canada), but Halloween is already on everyone’s minds! I can tell because I’ve received dozens of requests for new Halloween recipe requests. We’ve done a number of treats over the last couple of years, so if you’re looking for more ideas, try these: Halloween Candy Bark, Spider Chocolate Chip Cookies, Heart and Brain Cupcakes, Halloween Cake Roll, Spider Web cupcakes, and a Black Velvet Cake!
This cake is a fun one to do as the inside of the cake is bright and the outside is black and spooky! You can pile the cake batter into the cake pans however you like, and I’ve shown a number of other ways to make marbled cakes, but this time, I tried something new, and made the cake by squeezing cake batter out of a piping bag. I found this way to be slightly less messy
Making the marshmallow web is super messy, but super fun as you can get the marshmallow’s anywhere and it looks good!! Washing up from the messy is surprisingly easy, and a little hot water and scrubbing is all you need!
3D Spider Halloween Cake
- Prepared vanilla cake batter, coloured green, orange, black, purple
- Small domed baked cake (4″-6″ in diameter)
- 1 cupcake
- Black buttercream
- Candy eyes
- Black licorice
- Black melting wafers
- Prepare cake batter and place batters into four separate piping bags.
- In two 8″ round cake pans, evenly fill with cake batter by squeezing random placement of cake batter into the pan.
- Bake at 350F for 25-35 minutes, or until cake is golden brown at the edges, and springs back from a touch to the centre. Allow cake to cool completely.
- Prepare black buttercream, and use it to cover the cake layers completely. Set aside, or place in the fridge.
- Melt marshmallows in a medium sized bowl in the microwave in 30 intervals until completely melted. Stir in between intervals to ensure the marshmallows are smooth.
- Place cake on a cake turn table, grab a small amount of melted marshmallows in your fingers, and pull section apart until a thin string is produced. Drape on to the cake. Repeat until the cake is covered in spider “web”.
- Place small domed cake on top of the web, and slice a small amount of cupcake off to make a flat surface, and set the cupcake in front of the domed cake as the spider’s head.
- Cover in black buttercream using a Wilton 233 tip (grass tip)
- Add eyes to the front of the cupcake.
- To make the legs, slice black licorice slices in the following lengths
- Two 4″, 2″ (front legs)
- Two 4.5″, 2.5″ (second legs)
- Two 4.5″, 3″ (third legs)
- Two 4″, 2″ (back legs)
- Using the black melting wafers, “glue” the pieces of licorice together at 90 degree angle. Allow to set.
- Once legs are set, add a piece of tooth pick to the end of the licorice stick, and insert legs into the cake.
- Serve cake when desired, or store in a sealed container in the fridge for 2-3 days.