It’s the last week of the Halloween Treat Series! Every week for the month of October I have uploaded a tutorial to a Halloween treat. With 2020 trick or treating plans going out the window, this year why not stay home and make some yummy treats to eat in front of a great movie? (If you need movie inspiration check out My Top 12 Halloween Movies List). Last week, I showed you how to make Halloween Ghost Cupcakes and this week I will give you my Halloween Cobweb Cake Tutorial!
Obviously, you can make any type of sponge you want. I made a plain vanilla sponge and then dyed it a neon green with food colouring. I actually used My Vanilla Cupcake Recipe and poured it into 2 6inch cake tins. Worked a treat!
You can make any flavour icing you want and dye it any colour you want. I liked this dark grey colour as I thought it would accent the white ‘cobwebs’ really well. I made my Vanilla Buttercream: Back to Basics but made it 1.5 times more (see below) and dyed it dark grey. If you want to know what food colouring I use, I use these:
I love these food colourings because they don’t alter the taste of what you’re dying and they’re highly concentrated so you don’t have to use a lot.
For the cobweb effect, you will need the jumbo marshmallows. They seem to work best. The eyes I made myself using white royal icing and black sugar pearls but you can buy ready-made candy eyes here:
Finally, here is my Halloween Cobweb Cake Tutorial.
Make the Cake
Boxed cake, bought cake or made from scratch: it doesn’t matter. What you need is 2, 6 inch round cakes. I used My Vanilla Cupcake Recipe and divided it into two 6 inch cake tins. Bake for 20-25 minutes in a preheated oven (180C, 160C Fan, 350F or Gas Mark 4) or until a skewer inserted comes out clean. Leave to cool on a wire rack. Divide both cakes into 2 layers, so you should have 4 thin layers of cake.
Make the Icing
Here’s the recipe I used to make grey vanilla buttercream, but you can use whatever you like. Chocolate buttercream can be bought ready made and dyed black or you may even find ready coloured buttercream available.
Vanilla Buttercream for tiered cakes
- 165 g butter room temp
- 750 g icing sugar sifted
- 90 ml semi skimmed milk
- 2 tsp vanilla extract
- 2 tsp food colouring optional
- Beat the butter using an electric mixer for about 3-5 minutes, until soft and pale.
- Add the vanilla, half of the icing sugar and half of the milk. Mix on low (use a tea towel to cover the top of the mixer to prevent icing sugar dust going everywhere).
- Beat at a higher speed, once most of the icing sugar is incorporated, for 3 minutes.
- Add the remaining icing sugar and milk. Mix on low. When most of the icing sugar is incorporated, add the food colouring (optional) and beat on a higher speed until completely combined and desired colour is achieved.
- Chill in the fridge for 3-5 days in a sealed container or use immediately.
Place one layer of cake onto a cake board or turn table. Pipe an even layer of buttercream on top. Place second cake layer on top and push the cake gently down, ensuring it’s straight on all sides and flat on top. Repeat with the other layers.
Once all 4 cakes are stacked, cover the sides and top of the cake with a very thin layer of buttercream. This is called crumb coating. This locks in any crumbs onto the cake so they won’t be visible when icing later. It also fills in any gaps between the layers and prevents air pockets. Pop the cake into the fridge for 1 hour or until the icing has hardened.
Remove the cake from the fridge and pipe and even, thick layer of buttercream around the sides of the cake. Using a knife or paddle, spread the buttercream around the sides until it is even and gives a solid edge.
Scrape the buttercream at the top of the side of the cake using a knife, gently pulling it back onto the top of the cake. If you need more of a visual tutorial, I recommend this one: https://youtu.be/Q_gJ6HoRRDk
To make the cobweb effect, microwave some giant marshmallows for 10-30 seconds (depending on your microwave). Using both of your hands, grab some out of the bowl and as you separate your hands you should have a stringy texture. String this over the cake in a messy fashion. Don’t be afraid to really go for it and open up your fingers as you drape it over the cake.
TOP TIP: Use latex gloves to apply the marshmallow to the cake. You’ll thank me later!
Add candy eyes in open spots and add a cake topper (or sweets because: Tis the Season).
I hope you enjoyed my Halloween Cobweb Cake Tutorial. I’m actually giving this away to a local family, this Halloween. Don’t forget to spread some good deeds at this time of year. 2020 has been horrendous for everyone and I think we could all use a bit of kindness in our lives. You never know, it could make someone’s day.
If you liked this post, check out the other Halloween Treats Tutorials:
Halloween Ghost Cupcakes
Halloween Cookies Using Royal Icing Tutorial
Comforting Pumpkin Cinnamon Rolls Recipe
Jack O’ Lantern Pocket Pies
This is the last in the Halloween Treat Series. Let me know if you enjoyed it and would you like something similar for Christmas?