Halloween Marshmallow Cobweb Cake

How To Cake It's profile picture
  • Time it takes: 3 hours
  • Difficulty Level: Beginner
  • Occasions: Halloween

BOO! Happy Halloween! This Halloween I am making a Scaredy Cake complete with grainy black chocolate ganache, a marshmallow cobweb and chocolate spiders with red eyes. Scared yet?! Dont worry, you'll feel better once you cut yourself a slice.

ingredients image squiggle

Ingredients


Cake

  • 8lbs of Yo's Ultimate Chocolate Cake

Icing

  • 1 x recipe Italian Meringue Buttercream
  • Simple Syrup

Decorations

  • Candy Corn
  • Gummy Worms
  • Orange Smarties
  • Black Smarties
  • Halloween Jelly Beans
  • 1 package Mini Marshmallows
  • 6 Chocolate Balls
  •  Chocolate Candy Melts
  • 16 oz Dark Chocolate
  • Red Sprinkles
  • Red Luster Dust
  • 1 Black Icing Colour
  • 1 Colour Right Black
  • ChefMaster Sunset Orange Gel Colour
Tools Icon

Tools


  • 3 x 8" Round Cake Pans (lined with parchment paper)
  • Wooden Spoon
  • Serrated Knife
  • Ruler
  • Rubber Spatula
  • Icing Spatula
  • Small Offset Spatula
  • Large Offset Spatula
  • Parchment Paper Cone
  • Baking Tray
  • Silicone Mat or Parchment Paper
  • Paint Brush
  • Paring knife
Recipe Book Icon

Learn More About Yo's Black Halloween Cobweb Cake!


Watch It!

  • Prepare your chocolate cake batter. When complete, add the entire container of Wilton Black Icing Colour. Blend on low speed and watch your batter turn black.

  • Divide your batter evenly into your three prepared 8 round pans. Bake at 350 degrees for 1 hour or until a cake tester comes out completely clean. Let cool completely in pans.

  • Prepare your chocolate ganache. Once complete, stir in an entire bottle of Wilton Colour Right Black food colouring. Let your ganache thicken until it is spreadable. 

  • Remove your cakes from their pans and level them. 

  • Take half of your buttercream, about 3 cups, and dye it a bright Halloween orange using ChefMaster Sunset Orange Gel colour. 

  • Soak your first cake layer with simple syrup, and lay it onto your cake board. Evenly spread on the orange buttercream. Pile on a variety of Halloween candy. 

  • Take a cup of you ganache and heat it in the microwave in 10 second increments. Drizzle half of your melted black chocolate ganache over your candy. 

  • Soak the remaining two cake layers in simple syrup. Lay the second cake on top of your ganache-drizzled candies. Repeat the process and then top your cake with the final cake layer.

  • Use your small offset palette knife to spread the excess orange buttercream poking out of your layers around the sides of the cake. 

  • Crumb coat the entire cake with your set chocolate ganache, and chill for 30 minutes.

  • Ice your entire cake with the rest of your set black chocolate ganache. Chill for 30 minutes.

  • Melt your marshmallows, 1 cup at a time, in the microwave for about 20-30 seconds. Stir out lumps. Use both hands to pull and stretch your melted marshmallow. 

  • Wrap the pulled marshmallow around your cake in every direction. Add until you like the look of your cake, but you can still see black chocolate ganache. 

  • Cut off a bit of each chocolate ball so that they can sit flat on your silicone mat. Melt your candy melts and pour into a parchment paper cone. Pipe a little head onto each chocolate ball.

  • Pipe V shapes of chocolate onto your silicone mat, these will resemble spider legs. 

  • Add your chocolate balls to your cake using melted chocolate as glue. Brush a little melted chocolate onto the head of your spiders and add two red sprinkles as eyes. Finish them with red luster dust on their backs. 

Congratulations you did it!

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