Spider Cake

Posted by on Oct 22nd, 2012 and filed under Baking, Cakes & cupcakes, Featured, Olive's Twist, Photo. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry from your site

Spider Cake

My  7 -year old son helped me in making this awesome cake; he designed the spider, otherwise I would have just made a big cake ball with legs and eyes..I would have been satisfied with that, but I have to admit this cake looks so much more like a spider than what I had in mind. :)

You can make 2 medium spiders or 1 big spider cake with the recipe below.  You may also use store-bought cake without the frosting, the ganache is really simple to make, I suggest you buy a good chocolate for it.  If there’s a mistake or something unclear with the recipe, please let me know..I’d really appreciate it. :)

Spider Cake
Recipe type: Baking, Cake, Chocolate cake, Halloween
Serves: Makes one big spider cake or 2 medium ones
  • 1 8 or 9-inch chocolate cake, unfrosted
  • ½ cup heavy cream or Nestle all-purpose cream
  • 3 ounces semi-sweet or bittersweet chocolate, grated
  • For the ganache glaze:
  • ½ cup heavy cream
  • 8 ounces bittersweet chocolate, grated
  • For the spider legs: 3-4 ounces dark chocolate
  • For the eyes: white chocolate chip or modeling clay or fondant or candy melts
  1. First, melt 3-4 ounces dark chocolate over a bowl set over simmering water (or use a double boiler, if you have one). Transfer into a piping bag or use ziplock and cut the tip off to make a small hole. Pipe “7”s into a parchment paper or on a tray covered with cling wrap and let it set. You may put it in the fridge or freezer (for a short time) so it’ll harden faster. Make more than 8 pieces just in case some of them break, you have some extra to use. On a serving platter, draw a spider web and set aside. Keep the excess melted chocolate and use it for hot chocolate or for other recipes.
  2. Crumble the cake into fine crumbs, put in a large bowl; set aside.
  3. Heat the cream until it simmers, take off heat and add 3 ounces grated chocolate, stir until chocolate is melted, let it cool a bit then pour onto the cake crumbs.
  4. Form a spider by making one large, slightly elongated cake ball for the body and a small round one for the head; use melted chocolated to glue the head to the body part, try to make it look like a spider. Put in a tray and stick in the freezer while you make the ganache glaze.
  5. For the ganache glaze: Heat cream until bubbles form on the sides of the saucepan, then pour over grated chocolate, let it sit for a minute then stir until smooth and chocolate is melted completely. This is thicker than regular ganache which is what you want for your spider cake.
  6. Take spider cake out of the freezer and set in on a rack, put a tray underneath to catch the chocolate ganache. Pour chocolate ganache over the spider cake, make sure that you have even coverage. Let the excess drip on the tray. When the ganache has cooled, transfer spider onto the plate with chocolate spider web, attach the chocolate legs, for the eyes, you may use white chocolate chip candy melts, white fondant, or mallows. I used a little chocolate modeling clay and just made two small buttons for the eyes.
  7. Using a fork, lightly prick the spider all over, pulling the fork upwards to make spikes to make your spider cake look “hairy”.

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