Iced Cake with Spider Pattern
1 hr 30 min.
- For the cupcakes
- 2 cups
- 2 tablespoons
- ¼ tablespoon
- ½ cup
Orange peel (chopped)
- ½ cup
superfine caster sugar
- ½ cup
- ⅜ cup
- 7 tablespoons
- ⅞ cup
- For the icing
- 3 ½ cups
- 3 tablespoons
- For the spiders
- 1 ¾ cups
black Sugar paste
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Sift the flour, baking powder and bicarbonate of soda into a bowl. Add the candied orange peel, sugar and the chocolate chips.
Whisk together the oil, orange juice, buttermilk and eggs.
Pour the wet ingredients into the dry and gently stir together until just combined.
Spoon into the paper cases and bake for about 25 minutes until the muffins are risen and firm. Place on a wire rack to cool completely.
For the icing: sift the royal icing sugar into a deep bowl. Beat in the lemon juice and beat well until thick and smooth. Add a little hot water, beating again until thick and smooth. reserve a little icing in a bowl for the spiders' eyes and cover with a damp cloth
Spread the icing over the cakes and leave to set.
For the spiders: Roll out about 1/4 of the sugarpaste and cut out 12 small discs for the spider bodies. Attach to the cakes with a little icing. Place 2 dabs of the reserved icing on each disc for the eyes.
Roll the remaining sugarpaste into strips - 5-6 long strips for each cake and 8 short strips for each spider.
Attach the short strips for the spider legs with a dab of icing. Lay the long strips criss cross over the cakes, as in the photo.