Halloween Marshmallow Cobweb Cake
Buttercream , Candy , Chocolate , Chocolate ganache , Cobweb , Collection--holiday-cake-recipes , Creepy , Halloween , Hallowen , Haloween , Halowen , Holidays , Holloween , Holoween , Marshmallow frosting , Mega cake , Mega cakes , Recipes-export , Simple syrup , Spider
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
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
- 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
Read It!
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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.
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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.
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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.
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Remove your cakes from their pans and level them.
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Take half of your buttercream, about 3 cups, and dye it a bright Halloween orange using ChefMaster Sunset Orange Gel colour.
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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.
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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.
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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.
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Use your small offset palette knife to spread the excess orange buttercream poking out of your layers around the sides of the cake.
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Crumb coat the entire cake with your set chocolate ganache, and chill for 30 minutes.
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Ice your entire cake with the rest of your set black chocolate ganache. Chill for 30 minutes.
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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.
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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.
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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.
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Pipe V shapes of chocolate onto your silicone mat, these will resemble spider legs.
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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!
