Spider nest cakes

Spider nest cakes

  • Rating: 3 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 15

Hundreds and thousands give these frightful muffins a colourful speckled effect. Top with candy floss webs and a toy spider to complete the look.

  • Freezable (undecorated)
  • Vegetarian
Nutrition: per cake
NutrientUnit
kcal238
fat11g
saturates6g
carbs26g
sugars23g
fibre0g
protein2g
salt0.3g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, October 2013

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    Rating: 3 out of 5.2 ratings

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