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Halloween - Spider Cake

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Tools:

    * Sports Ball Pan
    * Mini Ball Pan
    * Tip: 16
    * Cake Board
    * Fanci-Foil Wrap
    * 6 x 6 x 1 in. high craft block
    * Ruler
    * Toothpick

Ingredients:

    * 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.




 

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