Persian Mama

Persian Food, Desserts, Baking and Pastry Recipes with step-by-step instructions and illustrations

  • Home
  • All recipes
  • Index
  • Damkesh/Damkoni Order
  • Helpful Tips
  • ABOUT US
  • Culture

SPIDER CAKE

October 25, 2014 By Homa

165
Halloween is only one week away! Who knew it would be here so soon? Are you ready for all the tricks and treats? Nature around here is so gorgeous with all the fall colors and colorful pumpkins everywhere. I love the smell of fall; it must be from all the fallen leaves. Halloween has always been one of those magical times of the year for me, when the kid in all of us awakens and becomes playful once again, and we put down some of the inhibitions that we have learned as adults.
I have always loved how truly spooky this Spider Cake looks. I enjoy watching the face of the first person who dares to grab one of the eggs the spider is guarding or when they pull out one of its legs and put it in their mouth to discover the delicious chocolate-covered pretzel.
349

THIS IS WHAT YOU ARE GOING TO NEED TO MAKE THE SPIDER CAKE:
2 Dozen cupcakes
One 16-ounce tub vanilla frosting
Your choice of food coloring, optional
Pink sugar crystal sprinkles
One 16-ounce tub dark chocolate frosting
A small bag of large round Rold Gold pretzel Thins
4 ounces semisweet chocolate, melted for dipping the pretzels
4 pieces of Red Hots candy for the eyes
One 12″ Wilton piping bag
One Wilton coupler ring (combination base and ring)
Wilton piping tips #4 and #233

324
Bake two dozens of your favorite cupcakes. Arrange as many cupcakes, up to 20, that you can fit on a large round platter. You will use 4 cupcakes to build the spider.
309
These are going to be the legs! I have used the Rold Gold Thin pretzels, the big round ones. I used a pair of small kitchen pliers to carefully snip off the inside pieces and left the outer round piece intact. And yes, you will break a few pretzels to finally get 10 intact round pieces; 8 for the legs, 1 for the fangs and 1 spare for accidental breakage.
317
Dip the pretzel rounds in the melted chocolate and place them on a rack to cool.
319
Cut the caps off two cupcakes. Use a dab of chocolate frosting on the cut surface and stick the two trimmed cupcakes together. This will be the smaller front piece, the thorax of the spider.
322
Apply chocolate frosting to the caps of two cupcakes and stick them together to make the abdomen.
328
Use a drop of Wilton Violet food coloring to color 16 ounces of classic vanilla frosting. Frost the cupcakes on the platter and sprinkle with pink sugar crystal sprinkles.
381
Fit Wilton #4 tip on a Wilton 12″decorating bag.
331
Fill the bag with half of the 16 ounce dark chocolate frosting.
332
Make a spider web design on the cupcakes.
377
Change the tip to Wilton #233 tip. This tip pipes out frosting in the form of shaggy hair.
335
Add more frosting to the piping bag and start piping hair designs on the abdomen piece. When this piece is covered on all sides, use two forks to lift it and place it on horizontally on its side on one of the cupcake in the center of the platter. Now pipe hair designs on the prepared thorax piece and transfer it to the platter and stick it to the front of the abdomen. Pipe more frosting onto any area that needs to be filled after the transfer of the pieces onto the platter. Push 4 chocolate covered pretzel legs into the frosting on either side of the thorax. Break off another chocolate covered pretzel in half and use the pieces as fangs in front of the thorax. Use a pair of large tweezers to place 4 Red Hots candy for the eyes in the area between the fangs. Pipe more frosting on the legs. Refrigerate until the guests arrive.
344

Filed Under: Cakes & Pastries, Desserts, Recipe Tagged With: Halloween, how to, Red Hots, Spider Cake, Spooky, sprinklers, trick or treat

« SHIRINI NAPOLEONI شیرینی ناپلئونی | NAPOLEONS
BORANI ESFENAJ برانی اسفناج »

Comments

  1. Debbie S. says

    October 26, 2014 at 10:44 pm

    The spider cake was amazing! Thanks for sharing it with us Homa! It truly was a star at our Halloween party! We can’t wait to see what you will come up with next.

    • Persian Mama says

      October 27, 2014 at 5:13 pm

      Thank you Debbie, you’re so very welcome; that was a fantastic party.

  2. Silky says

    August 10, 2016 at 6:14 pm

    Best looking Halloween-themed dessert I’ve seen. Really looks like a tarantula!

    • Homa says

      August 11, 2016 at 12:51 pm

      Thank you Silky! I always have a blast making this dessert; watching the guests’ (especially kids’) faces is worth all the effort!

Homa

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Popular Recipes

Fall is the pomegranate season, and I feel it is the perfect time to share my Fesenjan, or Fesenjoon recipe (chicken stew with walnut and pomegranate sauce). Beautiful red ripe pomegranates are available in most supermarkets. This jeweled fruit is the wonder of nature and makes you think about the intricate design that nestles precious gems that…

Read More »

Kabob Koobideh (کباب کوبیده) is made with ground lamb or beef or a combination of the two.  This is one of the most popular kabobs you can find on the streets of Iran. This Kabob is usually grilled over hot coals and is served in fancy restaurants and clubs, as well as in the little shacks…

Read More »

 Barbari, Noon Barbari, or Nan Barbari, is a popular traditional Persian flat bread with a crisp crust and light airy texture. Noon, or nan, means bread in Farsi. This bread is best when eaten hot right out of the oven and it is the most favored bread for breakfast (sobhaneh). Some of the special delicacies enjoyed with…

Read More »

Copyright © 2023