Are these spider cake and baby spider muffins scary or cute? You decide… but we know they are real yummy!
- 2 packets chocolate cake mix
- 453 g tub chocolate frosting
- 1 packet chocolate sprinkles
- 1 licorice strap, cut into thin strips
- 1 milk bottle lolly, cut into fangs
- 2 red M&Ms
- 200 g packet red fondant
Preheat oven to moderate, 180 C. Lightly grease and flour a 7-cup pudding basin, a 19 cm round cake pan, 1 hole of a 1/3-cup muffin tray and line a 12-hole mini muffin tray with black paper patty cases.
Prepare cakes to instructions. Divide one between mini muffin tray and pudding basin. Bake mini muffins 12 to 15 mins and pudding cake 50 to 55 mins until cooked.
Divide other mixture between round pan and single muffin hole. Bake muffin 20 to 25 mins and cake 40 to 45 mins until cooked when tested. Cool all cakes on wire racks.
Trim tops of cakes flat. Place round cake on serving platter. Spread with a little frosting, top with pudding cake, round-side-up. Spread with frosting and sprinkles.
Cover muffin and mini muffins with frosting and coat in sprinkles.
Place large muffin at the front for head. Use long, thin licorice for legs, milk bottle fangs for mouth and 2 red M&Ms for eyes, as shown in the photo.
Roll red fondant to 3 mm thick. Cut a red 10-cm diamond for large spider and 1-cm diamonds for baby spiders. Attach as shown in the photo.
Photo: Rob Shaw/bauersyndication.com.au