A spooky spider cake for my son on his birthday. I made a spun sugar spider web to top my cake and he loved the effort I put in.
- Preheat oven to 350°F. Grease sides and bottom of two 9 inch metal pans and flour lightly.
- Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake immediately.
- Bake for 30 - 33 minutes. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Cool completely before frosting.
- While the cake is baking, make the spun sugar spider web. Before you start, fill a large bowl with ice water and grease the outside of a few small upturned bowls.
- Combine the sugar, water, and corn syrup in a pan at medium-high heat, and stir until the sugar dissolves. Cover the pan with a lid and boil for 2-3 minutes, then remove the lid and continue to boil the sugar syrup, stirring occasionally, until it reaches 310 degrees and is a caramel colour.
- Now place pan in the bowl filled with ice water to stop the sugar from cooking and let it thicken for a few minutes.
- Next, hold the pan of liquid sugar in one hand and a fork in the other. Dip the fork into the liquid sugar and then flick your wrist over the greased upturned bowl so thin sugar strands fly off your fork. Continue until your bowl is covered with sugar strands and a web is formed.
- Let the web completely dry on the bowl before removing. Repeat if you would like more than one web.
- Frost with Duncan Hines Creamy Homestyle Chocolate Frosting. Place spun sugar spider web on top of the cake with the chocolate spiders and gummy worms. Enjoy!