Scary spider fairy cakes

    1 hour 15 min

    Have fun in the kitchen making these creepy crawly fairy cakes. It uses an easy chocolate fairy cake recipe, and the spider web design is surprisingly easy to achieve.

    124 people made this

    Serves: 16 

    • 150g butter
    • 225g sugar
    • 4 eggs
    • 1 1/4 teaspoon vanilla extract
    • 200g plain flour
    • 60g cocoa powder
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 175ml milk
    • 1 recipe buttercream icing
    • 1 tube black decorating icing

    Prep:10min  ›  Cook:20min  ›  Extra time:45min  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas mark 4. Grease two muffin tins or line with 16 paper liners.
    2. In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the batter, alternating with the milk, just until blended. Spoon the batter into the prepared tins, dividing evenly.
    3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin set over a wire rack.
    4. When cool, remove from tin and ice with the buttercream icing. Once all cakes are iced, draw concentric circles on the tops of each using the tube of black decorating icing. The circles should be about half to 1 centimetre apart. Once all the circles have been drawn on the cakes, take a skewer and, starting in the centre of the cake, drag it across to the edge. Repeat this approximately five to eight times around the cake to form a spiderweb pattern. Repeat with remaining cakes.
    5. To decorate, you can place a plastic spider in the centre of each cake if desired.

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    Reviews in English (89)


    Made these for my kids halloween party and they went done a treat! so thank you! did not look as good as yours but weren't on the plate long enough for anyone to notice!  -  02 Nov 2011


    We are 8 years old and we made them all by are selfs. They are the best cupcakes we have ever made. We did not have almond extract and they still are great. We enjoyed making them and eating them too. They are the best cupcakes ever!!!  -  26 Jan 2009  (Review from Allrecipes US | Canada)


    THis was good. I made a couple of alterations, but not many. I changed the fat to oil after watching an episode of "Throwdown with Bobby Flay" on cupcakes and her (of course, he battled a woman!) secret ingredient was oil in the batter for a lighter brownie. I also added 12 oz chocolate chips, since my boys were begging me to make chocolate, chocolate chip cupcakes.  -  11 May 2008  (Review from Allrecipes US | Canada)