Spider Cake

video on how I did that!
The video also details how I did the spiders down the side. Its basically piping a line some long some short and then piping a body. From there you just add eight legs!
For the big spider on top I used the 10 open rough tip and just applied pressure to the pastry bag allowing frosting to pool a bit. The legs are black rope licorice! I cut out eight 2inch sections and then froze them until I was ready to decorate the cake. Oh and I also went back in and added a bit of red detail with eyes and a spot on the spiders back. But I did not include that in my video so I left it out here as well!
See? So easy! I hope you will try this super easy Spider Cake for your Halloween celebration! And if you need some more cake recipes I have plenty to share!
Spider Cake
PREP TIME30MINUTES MINS
COOK TIME40MINUTES MINS
TOTAL TIME1HOUR HR 10MINUTES MINS
This Spider Cake is both an easy and delicious decorative cake perfect for Halloween!
Ingredients
Chocolate Cake
1 34 cup 210g allpurpose flour2 tsp. McCormick pure vanilla extract2 extralarge eggs room temperature12 cup 112g vegetable oil1 cup 240g buttermilk room temperature1 tsp. kosher salt1 tsp. baking powder2 tsp. baking soda34 cup 90g unsweetened cocoa powder2 cups 400g granulated sugar1 cup 237g freshly brewed hot coffee decaf
WHIPPED VANILLA BUTTERCREAM
1 cup 2 sticks butter softened2 teaspoons McCormick Pure Vanilla Extract1 teaspoon McCormick Pure Almond Extract32 oz confectioners sugar sifted2 tablespoons whole milk you can use up to 12 cup if you need a loose creamy consistencypinch saltYou can use as little as 16 ounces if you want to decrease sugar
Instructions
CHOCOLATE CAKE
Sift the flour sugar cocoa baking soda baking powder and salt into the bowl and mix until combined.
In another bowl combine the buttermilk oil eggs and vanilla.
With the mixer on low speed slowly add the wet ingredients to the dry. With mixer still on low add the
coffee and stir just to combine scraping the bottom of the bowl with a rubber spatula. Pour the batter into
two 8inch round prepared pans and bake for 30 to 40 minutes at 350F until a cake tester or toothpick comes out mostly clean not wet.
Cool in the pans for 30 minutes then turn them out onto a cooling rack and cool completely
WHIPPED VANILLA BUTTERCREAM
Beat butter in the bowl of a stand mixer with the

whisk attachment on mediumhigh speed until light and fluffy. about 3 minutes
Add vanilla and almond extract.
With the mixer on low slowly add in confectioners sugar milk and salt frequently scraping sides and bottom of the bowl.
Once incorporated whip frosting for at least 3 minutes on mediumhigh to high. My mixer went for 7 minutes.
If frosting is too thick to spread gradually beat in additional milk.
Store in refrigerator for up to 2 weeks. Rewhip before using.