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. 🙂
FOR THE SPIDER LEGS:
- 4 ounces Dark Chocolate
FOR THE SPIDER EYES:
- White Chocolate Chips or modeling clay / or fondant / or candy melts
FOR THE SPIDER LEGS:
- 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 baking sheet 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.
FOR THE SPIDER WEB:
- 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.
FOR THE SPIDER BODY:
- Crumble the cake into fine crumbs, put in a large bowl, set aside.
- 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.
- Form a spider by making one large, slightly elongated cake ball for the body and a small round one for the head.
- Use melted chocolate to glue the head to the body part, try to make it look like a spider.
- Put in a baking sheet and stick in the freezer while you make the ganache glaze.
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.
- Take spider cake out of the freezer and set in on a rack, put a baking sheet 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 sheet.
- When the ganache has cooled, transfer spider onto the platter 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.
- Using a fork, lightly prick the spider all over, pulling the fork upwards to make spikes to make your spider cake look "hairy".