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Get the family to join in with making and decorating this fun, creepy-crawly cake.
175g lightly salted butter, softened
175g caster sugar
3 medium Waitrose Columbian Blacktail Free Range Eggs, beaten
175g self-raising flour
2 tsp vanilla extract
1. Preheat the oven to 180°C, gas mark 4. Grease and base-line 2x18cm sandwich tins with greaseproof paper. Put the butter, sugar, eggs, flour and vanilla extract in a bowl and beat with a handheld electric whisk until smooth and creamy. Divide between the tins and level the surface. Bake for 25 minutes or until risen and just firm to the touch. Turn out onto a wire rack to cool.
2. For the buttercream, put the butter and icing sugar in a bowl and beat until combined. Add 1 tsp boiling water and beat again until smooth and creamy.
3. Sandwich the cakes together with the jam and half the buttercream and place on a cake board or serving plate. Using a palette knife spread the top and sides with the remaining buttercream. Roll out the white icing on a surface dusted with icing sugar to a 26cm round. Lift the icing over the cake and ease it around the sides to fit, smoothing out any folds using your hands dusted with icing sugar. Trim off the excess icing around the base and wrap in clingfilm.
4. Use the tube of black writing icing to pipe a large spider’s web on top of the cake. Wrap the ribbon (or black paper) around the base securing with a dot of black icing.
5. Roll a small piece of black icing, about the size of a large grape, into an oval and place on the web. Make legs by cutting thin slices of liquorice about 3cm long then into thin strips. Push one end of each into the body and secure the other ends to the cake with dots of white writing icing. Use the white icing trimmings and writing icing to shape a face.
6. Use the black ready to roll icing to cut out bat shapes and cats, and pipe eyes and stars on with writing icing.
Typical values per serving: