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Halloween spiderweb orange and vanilla mini cake

Spiderweb Orange and Vanilla Mini Cake

Kachina @ Sweet Mouth Joy
Feeling spooky? This spiderweb orange and vanilla mini cake is the perfect scary treat!

Rate this recipe here:

5 from 2 votes
Prep Time 1 hr
Cook Time 20 mins
Chill Time 15 mins
Total Time 1 hr 35 mins
Course Dessert, Snack
Cuisine Fusion
Servings 6 servings

Ingredients
 

Sponges:

  • ½ cups (110 g) unsalted butter
  • cups (110 g) caster sugar (golden or white)
  • 2 eggs
  • 1 cups (110 g) plain / all-purpose flour (or see notes for using self-raising flour)
  • teaspoon baking powder
  • 1 teaspoon vanilla extract
  • tablespoon milk (whole or semi-skimmed)

Buttercream:

  • cups (150 g) unsalted butter
  • cups (300 g) confectioners sugar (icing sugar)
  • 1 teaspoon orange extract
  • 2 teaspoon milk (whole or semi-skimmed)
  • A few drops of orange food colouring

Decorations:

  • 2-3 marshmallows (large)
  • Black fondant (for spiders)

Instructions
 

Sponges:

  • Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
  • For the sponge, cream together the butter and sugar, either using a spatula, electric hand mixer or stand mixer, for several minutes until light and fluffy.
  • In a separate bowl, beat the eggs until whisked up to foamy, then add the eggs to the creamed butter and sugar and mix together until smooth.
  • Stir in the vanilla extract and then sieve in the flour, folding in gently till just combined.
  • Add in the milk and lightly mix until you only just have a smooth mixture.
  • Divide the mixture evenly between three lined cake tins and bake for 20-25mins, until the sponges no longer wobble, are springy to touch and a skewer comes out clean. Allow the sponges to cool on the side while you make the buttercream.

Buttercream:

  • Beat the butter (either by hand, using an electric mixer or stand mixer) until pale, light and fluffy. This could take several minutes.
  • Sieve half of the icing sugar into the butter and beat until combined, then repeat this with the remaining half of icing sugar.
  • Once fully combined, add the orange extract, milk and orange colouring and beat until smooth.

Assembly:

  • Once the sponges have cooled completely, cut off any peaks to give smooth flat tops on your layers.
  • Spread a thick layer of buttercream on top of one sponge, then sandwich another sponge on top before repeating with the next layer. The top sponge layer should be upside-down to give a smooth top.
  • Smooth a thick layer of buttercream on top of the cake and around the sides, smoothing and scraping with your spatula and scraper until your cake has a relatively thin and neat outside crumb coating. Refrigerate for 15mins.
  • Add the remaining buttercream to the top and outside of the cake, smooth using a spatula and scraper.

Decoration:

  • Microwave your marshmallows for 15-20secs and then using your fingers of both hands pick up a pinch, spreading your fingers wide to create long strands of marshmallow. Wrap this around your cake and repeat until you have covered your cake on the top and sides.
  • For the spiders, pinch off a small amount of black fondant icing and roll it into a ball, lightly flatten it and then pinch off a smaller piece and roll it into a ball, brush a small amount of water onto one side and press it lightly on top of the body as the head.
  • For the legs, roll out 8 very small thin sausages and bend each at a right angle roughly ¾ of the way along. Brush a small amount of water to the tip of the short end and attach it to the spider body, pressing lightly.
  • Take another small pinch of icing, roll it into a small ball and flatten into an oval before brushing it with water and pressing it over the legs creating a top half og the body.
  • Repeat the above spider steps for the number you’d like to top your cake and press each one lightly into the sticky marshmallow webs.

Notes

  • Instead of plain flour, you can use self-raising flour and reduce the baking powder by 1tsp.

Nutrition

Calories: 677kcal | Carbohydrates: 85g | Protein: 4g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 148mg | Sodium: 153mg | Potassium: 46mg | Fiber: 1g | Sugar: 69g | Vitamin A: 1162IU | Calcium: 95mg | Iron: 1mg

Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.

Keyword Halloween, Mini Cake, Orange, Vanilla
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