SPOOKY SPIDER COOKIES
Keep the creepy coming with these Oreo® Spider Cookies. They're the perfect touch to your tray of treats and super easy to put together. When time is short and imaginations are running wild, call the family to help you put together these delicious treats and spin a web of spectacular around your tastebuds. These Oreo® Spiders only take a few ingredients, making it the perfect treat to plan for a quick and yummy Halloween activity.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 20
Number Of Ingredients 4
Steps:
- For each cookie, cut eight 1 1/2-inch pieces of licorice for legs. Insert 4 pieces into filling on each side of each cookie.
- With frosting, attach 2 M&M's™ minis chocolate candies to top of each cookie for eyes.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 7 g, TransFat 0 g
SPOOKY SPIDER CAKE
Get ready to wow the crowd with this appetizing arachnid. By using different frosting techniques and traditional Halloween candy, you too can create this fun creepy crawler! -Gina M. Feger, Louisville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 2h40m
Yield 18-20 servings.
Number Of Ingredients 23
Steps:
- In a large bowl, beat the chocolate cake mix, water and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into the two halves of a greased and floured sports ball baking pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in another bowl, beat the white cake mix, water and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. Bake for 30-35 minutes or until a toothpick comes out clean. , Cool all cakes for 10 minutes before removing from pans to wire racks to cool completely., For frosting, using a heavy-duty stand mixer, combine the shortening, 1/4 cup water and vanilla. Combine confectioners' sugar and meringue powder; beat into shortening mixture., For base cake: Tint 2-1/4 cups frosting purple. Using a serrated knife, level tops of white cakes if necessary. Place one cake layer on a serving plate; spread with 1 cup frosting. Top with remaining cake layer. Spread remaining tinted frosting over top and sides of cake., Combine 3 cups frosting, cocoa and remaining water until smooth; tint black. Combine 1/4 cup black frosting and corn syrup. Using round tip #2 and black frosting with corn syrup, pipe webs and spiders around sides of cake. , With 3/4 cup white frosting and shell tip #18, pipe border along bottom edge of cake. Insert dowels into center of cake. Cut cardboard circle to measure 3-1/4 in.; place over cake. , For spider cake: Using a serrated knife, level the rounded side of one chocolate cake; attach to cake circle with a small amount of black frosting. Spread top with 1/3 cup black frosting; top with remaining chocolate cake. , Using grass tip #233 and black frosting, pipe hair over cake. With white frosting and round tip # 12, pipe eyes and teeth. Pipe pupils with round tip #2 and black frosting., For legs, insert a toothpick into the ends of each licorice rope. Insert one end into side of spider; insert other end into top of purple cake. Garnish with candy corn.
Nutrition Facts : Calories 608 calories, Fat 25g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 378mg sodium, Carbohydrate 92g carbohydrate (69g sugars, Fiber 1g fiber), Protein 5g protein.
SPIDER CUPCAKES
These are a huge hit with kids!
Provided by Heatherly Noble
Categories Desserts Cakes Cupcake Recipes Holiday
Time 1h30m
Yield 24
Number Of Ingredients 6
Steps:
- Prepare cupcakes according to package directions. Let cool completely.
- Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn't set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space). Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 49.8 g, Fat 6.4 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 241.1 mg, Sugar 31 g
SPOOKY SPIDER CUPCAKES/MUFFINS FOR A HOWLING HALLOWEEN!
I JUST love these little spider cakes, when I make them, their faces make me laugh - well, I am easily pleased! Furthermore, they are VERY tasty - they have a much better flavour than NORMAL spiders I find, their legs are a little too chewy! The cake mixture is a double chocolate cake mixture - with cocoa and chocolate pieces, topped off with a chocolate butter cream. The decorations are made using Liquorice Allsorts and liquorice strings/laces or Catherine wheels as we call them in Great Britain. They are easy to make and can be frozen before you decorate them. I made these for TOTM Cooking School September 2008 - I hope you find the step-by-step photos handy when you come to bake and decorate them. An idea we had for an adult Halloween party - turn the spiders upside down so they have their legs in the air, and scatter wine corks amongst them on a plate........only joking! :-) If you fancy some wise companions for these spooky spiders, try these: Recipe #326716.
Provided by French Tart
Categories Dessert
Time 1h5m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 16
Steps:
- Pre-heat the oven to 180C/360°F.
- This is a VERY easy all in one mix; simply put the softened butter into a large mixing bowl with the sugar, flour, cocoa, baking powder, beaten eggs and vanilla extract. Mix on slow with a hand mixer, incorporating all the dry ingredients gradually into the butter and eggs. Increase the speed to medium and then to high. Stop and add the milk, tablespoon-by-tablespoon, whisking in between each spoon until you have a smooth, silky mixture with no lumps. Add the chocolate chips or chocolate pieces and mix well.
- Spoon the mixture into well-greased muffin tins, or tins lined with muffin cases - I do not use cases as a rule!
- Bake in the pre-heated oven for 20 to 25 minutes, or until well risen - check with a wooden cocktail stick by pushing it in the middle of the cake, if it comes out clean, the cakes are ready.
- Leave to cool for 5 minutes and then gently run a knife around the sides to release the cakes - or take the cakes out if they are in muffin cases. Put them on a wire rack and allow to cool completely before decorating.
- Whilst the cakes are cooling, make the butter cream icing. Put the softened butter and icing sugar into a mixing bowl and mix thoroughly by hand with a fork. Add the vanilla extract and mix again before adding the cocoa powder - mix all the ingredients together and then add the milk if you need to loosen the mixture for spreading. The butter cream icing should be soft and silky - but should still hold its shape.
- When you are ready to decorate the spider cakes, cut the liquorice Catherine wheels into "legs" that just dangle over the edge of the cake - mine were about 2" in length. Take the liquorice allsorts sweets/candy that have a white inside and a liquorice exterior - see photos - gently make a hole in the centre with a cocktail stick and push in a small sliver of liquorice to make the eyes. Choose a red or orange liquorice allsorts sweet/candy, which is layered - see photo - and cut each sweet/candy into 4 pieces for the mouth.
- Gently push the legs into the top of the cake at intervals - the icing will go over the top to keep them in place later, so do not worry how they look! You need 8 legs per spider - of course! Spoon on some chocolate butter cream icing to cover the legs and come within 1/2" of the edge - make it look "hairy" by stippling with a fork. Then place two eyes in the top, finishing off with a mouth! Continue to decorate all the cakes in this way, place them all on a plate with some extra sweets/candy scattered around them, and watch the looks of delight on the children's faces when they see them!
Nutrition Facts : Calories 447.8, Fat 25.5, SaturatedFat 15.1, Cholesterol 116, Sodium 219.9, Carbohydrate 50.9, Fiber 2.3, Sugar 30.1, Protein 6.2
More about "spooky spider cakes recipes"
SPIDER WEB CAKE - BETTER HOMES & GARDENS
From bhg.com
Servings 12Total Time 1 hr 15 minsCholesterol 79mg 26%Calories 649 per serving
- Tint one recipe Creamy White Frosting with orange food coloring. Place one cake layer on a serving plate. Spread top of cake with orange frosting. Add second layer; spread top and sides with additional orange frosting. If desired, spoon some of the orange frosting into a decorating bag fitted with a small round tip; pipe a border around bottom of cake. Remove 1 cup of the remaining recipe of frosting and tint with black food coloring. Spoon black frosting into a decorating bag fitted with a coupler and a small round tip. Pipe frosting in a spiderweb pattern over top and sides of cake.
- For spiders, cut the rounded tops off two large cupcakes and one mini cupcake. Place one large cupcake top and the mini cupcake top on cake; place the remaining large cupcake top on plate. Change decorating tip on the bag of black frosting to a small star tip. Pipe stars of black frosting onto tops of cupcakes to cover completely. For eyes, cut marshmallows in half crosswise; use a small amount of frosting to attach a black candy pearl to each marshmallow half. Place eyes on spider cakes. Attach eight licorice pieces to each spider cake for legs. For spiders on cake, secure ends of legs in frosting. For spider on plate, use small dabs of black frosting to secure legs to plate.
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