Spooky spider cakes

Spooky spider cakes

Makes 12

• Pre-heat oven to 180°C
• 200g butter, at room temperature
• 200g caster sugar
• 200g self-raising flour
• 4 eggs, beaten
• ½ tsp baking powder
• 1 tsp vanilla extract
• 6 tbsp chocolate chips or chopped chocolate
• milk

To decorate

• 12 tbsp Nutella
• 2 packets Liquorice Catherine Wheels
• Liquorice Allsorts
• Tube black writing icing
• 1 length red bootlace

Method

1.Line a muffin tin with 12 paper cases, preferably brown ones.

2.Measure flour and baking powder and sieve into large bowl. In a smaller bowl, beat eggs and add vanilla extract to them

3.In another bowl, cream the butter and sugar till light and fluffy then adding a little at  time add the beaten eggs with a tablespoon of the flour mixture mixing  in well. Once eggs are all incorporated, fold in the remaining flour. Now add the chocolate and stir in well. If mixture is too stiff, add two tablespoons milk.

4.Spoon the cake mixture evenly into cases and bake for 20-25 minutes until golden and firm to the touch. Take out of oven and remove from muffin tin and cool on a wire rack.

5.To decorate the cakes, unravel the liquorice wheels and cut into lengths with scissors to make the dangly legs.

6.Stick 8 of these onto the top of each cake, making small cuts with the tip of a sharp knife so they push in securely.

7.Spoon the Nutella on top and spread lightly within the liquorice legs to make a round spider’s body. Now cut the allsorts to make eyes and the red bootlaces to make mouths, then stick them onto the cakes and dot on the icing to make eyeballs.