Spider cake recipe that’s creepy-crawlly good!


Get into the spooky spirit with this Halloween cake recipe. It’s bright green with purple and black buttercream, topped with spider M&Ms and scary Skittles eyes!


For the Green Slime Cake:

  • 335g softened salted butter (1½ cups)
  • 500g sugar (2½ cups)
  • 7 large eggs
  • 15 ml vanilla essence (1 tablespoon)
  • 600g flour (4¼ cups)
  • 30 ml of baking powder (2 tablespoons)
  • 300ml milk
  • green and yellow gel food coloring

For the purple and black buttercream:

  • 400 g unsalted butter, softened (1¾ cups)
  • 185 g white margarine, softened (¾ cup)
  • 10 ml vanilla essence (2 teaspoons)
  • 9 cups icing sugar, sifted
  • 45-60 ml of cream (3 to 4 tablespoons)
  • purple gel food coloring
  • black gel food coloring
  • 60 ml cocoa, sifted (¼ cup)


  • Brown Peanut M&Ms
  • Classic Brown M&Ms
  • 50g dark chocolate
  • Orange and green skittles
  • black food marker
  • Edible purple glitter powder

How to do it

  1. Preheat the oven to 180°C. Butter and line 2 cake tins 20 cm in diameter with parchment paper. Cream the softened butter and sugar together for 4-5 minutes until light and fluffy using an electric mixer. Add vanilla essence and eggs and mix well.
  2. Sift the flour and baking powder into a bowl. Stir enough green and yellow coloring gel into the milk to create an intense viscous green color. Alternate adding the dry and wet ingredients to the creamed mixture, scraping down the sides of the bowl in between and mixing well.
  3. Add a quarter of the mixture (about 500g) to each cake tin and smooth the top. Bake for 30 to 35 minutes or until a knife inserted into the cake comes out clean. Let the cakes cool for 10 minutes in the pans, then unmold onto a cooling rack and let cool completely. Clean the molds then grease and line again. Divide the rest of the mixture into the molds and bake as above.
  4. To make the frosting, cream the butter and margarine together until smooth. Add the vanilla and about a third of the icing sugar and mix again. Add the remaining icing sugar little by little, mixing well, then incorporate 3 tablespoons of cream.
  5. Scoop out about 1½ cups of frosting for the black frosting and place in a small bowl. For this, mix the cocoa powder and enough black food coloring to obtain a very black frosting. Add a few drops of cream if it is too firm.
  6. To the remaining frosting, add enough purple food coloring to achieve a deep dark purple color. Place in a very large piping bag fitted with a plain round tip. Keep both frostings covered in the refrigerator until needed. If it seems too hard when you plan to use it, leave it at room temperature for an hour.
  7. To make the spiders, melt the chocolate (in the microwave over low heat or in a heatproof bowl over a pan of simmering water) and pour it into a piping bag fitted with a writing tip . Spread parchment paper on a flat plate or tray. Apply small shapes ✓ upside down – these will form the legs. Refrigerate until set. Using melted chocolate, stick a classic M&M on the end of a Peanut M&M to make the body of the spider. Cover and refrigerate until set.
  8. Using a black food marker, draw small circles on the Skittles to create eyes. Alternatively, you can mix a few drops of black food coloring with a few drops of vodka in a small dish and paint the eyes with a thin, clean brush. Also draw eyes on the faces of the M&M spiders.
  9. When the cakes have cooled, use a serrated knife to cut off any jagged or raised tops so that each layer is flat. Dab some purple frosting on a cake board to hold the cake in place. Add the first layer of cake, then top with a little frosting and smooth evenly. Repeat this until all 4 layers are stacked and full. Spread a little more frosting on top, then roughly frost the outside of the cake with a layer of crumbs (this is a thin layer of frosting that seals in any stray crumbs before the second layer of frosting is applied ). Refrigerate for 1 hour.
  10. Reserve some black icing to coat the canvas later. Spread a thin layer of black frosting around the middle of the cake, covering the middle third. Smooth the edges with a cake scraper. Push the Skittle eyes into the black frosting, alternating green and orange pairs.
  11. Now apply a very thick layer of purple frosting above and below the scary Skittle eye section, creating jagged dots to give the appearance of the fault line crack. The layers of purple frosting should be so thick that they stick out of Skittles’ eyes. Carefully smooth the frosting with a cake scraper, then smooth the top of the cake. Freeze the cake for 1 hour.
  12. When the icing has hardened, dust the top and bottom edges of the “fault line” with Edible Purple Glitter Dust. Hold a folded piece of parchment paper against the cake as you brush to prevent the shimmer from getting everywhere.
  13. Place your remaining black frosting in a piping bag with a writing tip and pipe a cobweb pattern on top of the cake. Push your spider bodies onto the web in different places, then gently push the chocolate spider legs onto the cake so they stick to the icing.

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