Wacky-web-halloween-cake

Wacky Web Halloween Cake

By The Weekly  ,

October 18, 2018

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Get creative this spooky season with this decadent wacky web halloween cake! It tastes even better than it looks!

  • Prep: 45 mins
  • Cook: 30 mins
  • Yields: 12 Servings

Ingredients

125 g butter, softened

1 tsp vanilla extract

1½ cup (330 g) caster sugar

2 eggs

1½ cup (225 g) plain flour

2 tbsps cornflour

2 tbsps cocoa powder, sifted

1 cup (250 ml) buttermilk (see TIP)

1 tbsp red food colouring

1 tsp white vinegar

1 tsp bicarbonate of soda

4 black toy spiders

Smarties

Cream Cheese Icing

500 g cream cheese, softened

250 g butter, softened

2 tsps vanilla extract

5 cup (180 g) soft icing sugar

Black food colouring

Directions

1Preheat oven to 180 C (160 C fan-forced). Grease 2 deep 22-cm round cake pans; line bases and sides with baking paper.

2Beat butter, extract and sugar in a small bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating until combined between additions. Transfer mixture to a large bowl; stir in sifted flours and cocoa and then combined buttermilk and food colouring, in 2 batches.

3Combine vinegar and soda in a cup; allow to fizz then fold into cake mixture. Divide mixture between pans.

4Bake cakes for about 30 mins or until cooked when tested. Stand cakes 10 mins before turning top-side up onto a wire rack to cool. Freeze cakes 40 mins to make splitting and decorating easier.

5Meanwhile, make cream cheese icing: beat cream cheese in a large bowl with an electric mixer until smooth. Add butter and vanilla, beat until smooth and fluffy. Gradually beat in the sifted icing sugar. Place ¾ cup of the Cream Cheese Icing in a small bowl. Tint black.

6Split cold cakes in half. Place one layer on serving plate, cut-side up; spread with 2/3 cup Cream Cheese Icing. Repeat layering, finishing with remaining icing spread over top and side of cake.

7Place black icing into a small piping bag fitted with a small plain tube. Pipe cobwebs over cake. Decorate with spiders and sweets, if desired. Suitable to freeze. Not suitable to microwave.

TIP: To make your own buttermilk equivalent, combine 1 tbsp fresh lemon juice with enough reduced-fat milk to make 1 cup. Stir until thickened.

Recipe & Photo: BauerSyndication.com.au

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