Name: Spider Cakes
Yield: 6
Ingredients: Unsalted butter -; 1/4 c. Unsweetened cocoa powder -; 1/2 c. all-purpose flour -; 1/2 c. sugar -; 1/4 tsp. baking soda -; 1/4 tsp. baking powder -; 1/4 tsp. salt -; 1 large egg yolk -; 1/4 c. warm water -; 1/4 c. buttermilk -; 2 tbsp. vegetable oil -; 1/2 tsp. pure vanilla extract -; Black Swiss Meringue -; 1/4 c. Black sprinkles -; Black Italian Meringue Buttercream -

Ingredients for - Spider Cakes

1. Unsalted butter

2. 1/4 c. Unsweetened cocoa powder

3. 1/2 c. all-purpose flour

4. 1/2 c. sugar

5. 1/4 tsp. baking soda

6. 1/4 tsp. baking powder

7. 1/4 tsp. salt

8. 1 large egg yolk

9. 1/4 c. warm water

10. 1/4 c. buttermilk

11. 2 tbsp. vegetable oil

12. 1/2 tsp. pure vanilla extract

13. Black Swiss Meringue

14. 1/4 c. Black sprinkles

15. Black Italian Meringue Buttercream

How to cook deliciously - Spider Cakes

1 . Stage

Preheat oven to 350 degrees F. Butter six (1 1/2-by-3-inch) dome flexible baking molds, and dust with cocoa, tapping out any excess. Set aside on a baking sheet.

2 . Stage

In the bowl of an electric mixer, sift together cocoa, flour, sugar, baking soda, baking powder, and salt.

3 . Stage

Add egg yolk, warm water, buttermilk, oil, and vanilla to the flour mixture. Using the paddle attachment, mix on low speed until smooth, about 2 minutes, scraping the sides and bottom as necessary.

4 . Stage

Pour batter to within 1/4 inch from the top of each mold. Bake, rotating once, until a wooden skewer inserted in center comes out clean, about 25 minutes.

5 . Stage

Invert and unmold cakes onto a wire rack; set aside until completely cool, about 30 minutes. Trim cakes flush with the top of the molds, using a serrated knife.

6 . Stage

To create the heads and legs: Fill a medium pastry bag fitted with a coupler with black meringue. Using a #7 pastry tip for the heads and a #4 pastry tip for the legs, pipe directly onto a parchment-lined baking sheet, keeping the pastry bag at a 45-degree angle to the baking sheet. After piping the heads, carefully affix sprinkles for eyes and mouths. Transfer to oven, bake at 350 degrees for 5 minutes; set aside.

7 . Stage

Using an offset spatula, spread black buttercream over each cake to evenly coat. Cover with black sprinkles; set aside.

8 . Stage

Transfer the remaining buttercream to a small disposable pastry bag; snip off the end to make a small hole for piping. Carefully pipe a small amount of icing onto the end of one of the spider legs, and attach to one of the spider-body cakes; apply a small amount of pressure to insert the leg into the frosted body. Repeat with remaining legs and cakes.

9 . Stage

Pipe a small amount of buttercream onto the front of one of the bodies, and carefully attach the head. Allow to set; carefully transfer to serving plate by sliding a large spatula under the body from the back of the cake. Repeat with remaining cakes and heads.