Spider nest cakes

Name: Spider nest cakes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 15
Cuisine: Global
Ingredients: 175 grams softened butter; 2 larges eggs; 175 grams golden caster sugar; 15 servings little icing sugar; 15 servings candy floss (we used Hope and Greenwoods from Ocado); 100 milliliters milk; 200 grams self-raising flour; 1 teaspoon vanilla extract

You can never have too many dessert recipes, so give Spider nest cakes It can be enjoyed any time, but it is especially good for Halloween. If you have self-raising flour, eggs, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Heat oven to 180C/160C fan/gas 4.Line muffin tins with 15 muffin cases(bake a second batch of the extra 3 ifyou only have one 12-hole tin). Beat thebutter and sugar until pale and fluffy.Beat in the eggs, flour, vanilla and milkin that order. Quickly stir in the hundreds& thousands with as little effort as youcan, then divide the mixture between thecases – the more you work the batter,the more the sprinkles will bleed theircolour, so it’s best to do this quicklyand efficiently.

Ingredients you will need

Sprinkles

Vanilla

All Purpose Flour

Sugar

Egg

Equipment you will use

Muffin Tray

Oven

Bake for 20 mins untila skewer inserted in the centre of thecakes comes out clean. Leave to cool.Peel off the paper cases, and turn thecakes upside down. Cover with cling filmuntil it’s nearly party time.Just before the party, mix a splash ofwater into some sifted icing sugar, andadd a good blob to the top of each cake.Tease off some candy floss and stick alittle pile on each – the less you handleit, the less it will disintegrate.

Ingredients you will need

Powdered Sugar

Candy

Equipment you will use

Oven

Skewers

Add atoy spider to each, or make your own– stick 4 long liquorice lace strands tothe back of giant chocolate buttonswith some more runny icing, flip overand leave to set.

Ingredients you will need

Chocolate