* Sports Ball Pan
* Mini Ball Pan
* Tip: 16
* Cake Board
* Fanci-Foil Wrap
* 6 x 6 x 1 in. high craft block
* Black, Lemon Yellow*, Leaf Green* Icing Colors
* Rolled Fondant Neon Colors Multi-Pack
* Buttercream Icing
* Candy corn
* Candy-coated chocolates
* Black twist licorice
* Yellow gumballs
*Note: Combine Lemon Yellow and Leaf Green for green shown.
Cut double-thick cake boards to fit body and head cakes. Wrap both boards and craft block with foil. Lightly ice soccer ball body cake smooth with spatula; divide in half, marking center of cake with toothpick. Starting from center, mark seven 1 in. divisions for stripes, leaving any excess width on ends. Cover stripe areas with tip 16 pull-out stars.
For head, generously ice mini ball with spatula and attach to body; cover with tip 16 pull-out stars. Position gumball eyes and attach candy-coated chocolate pupils with tip 16 dots of icing.
Roll a 3/4 in. ball of neon orange fondant for nose; position. Attach candy corn mouth with icing. Position cake on foil-covered craft block to raise and support spider´s body.
For front and back sets of legs, cut four 2 in. and four 3 1/2 in. licorice sections. For middle sets of legs, cut four 2 1/2 in. and four 3 1/2 in. licorice sections.
Tint neon purple fondant black with icing color and roll into eight 3/4 in. balls to be used for joints on legs. For feet, roll eight neon orange fondant pieces into 1 1/2 in. x 1 1/4 in. shapes. Insert joint pieces on ends of short leg sections, then insert long leg sections in joints. Insert feet into end of long leg sections. Insert legs 1 1/4 in. apart in cake.