Spider nest cakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 15
Skip to ingredients
Showing items 1 to 3 of 6
- 175g softened butter
- 175g golden caster sugar
- 2 large eggs
- 200g self-raising flour
- 1 tsp vanilla extract
- 100ml milk
- 100g hundreds and thousands
- little icing sugar
- candy floss(we used Hope and Greenwood's from Ocado)
- 12 plastic spiders(or make your own from giant chocolate buttons and black liquorice laces)
Nutrition: per cake
- kcal238
- fat11g
- saturates6g
- carbs26g
- sugars23g
- fibre0g
- protein2g
- salt0.3g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Line muffin tins with 15 muffin cases (bake a second batch of the extra 3 if you only have one 12-hole tin). Beat the butter and sugar until pale and fluffy. Beat in the eggs, flour, vanilla and milk in that order. Quickly stir in the hundreds & thousands with as little effort as you can, then divide the mixture between the cases – the more you work the batter, the more the sprinkles will bleed their colour, so it’s best to do this quickly and efficiently. Bake for 20 mins until a skewer inserted in the centre of the cakes comes out clean. Leave to cool.
step 2
Peel off the paper cases, and turn the cakes upside down. Cover with cling film until it’s nearly party time.
step 3
Just before the party, mix a splash of water into some sifted icing sugar, and add a good blob to the top of each cake. Tease off some candy floss and stick a little pile on each – the less you handle it, the less it will disintegrate. Add a toy spider to each, or make your own – stick 4 long liquorice lace strands to the back of giant chocolate buttons with some more runny icing, flip over and leave to set.
