Spooky Spider Cakes



200g butter, at room temperature

200g golden caster sugar

200g self-raising flour

4 eggs

½ tsp baking powder

1 tsp vanilla extract


To Decorate

2 packs liquorice Catherine wheels

1 small bar millk chocolate

liquorice allsorts for eyes

chocolate sprinkles


Preparation Method

Heat oven to 180C/fan 160C/gas 4 and line a bun tin with 12 cases, preferably brown ones.


Put the butter and sugar in a mixing bowl and whisk or beat until pale and creamy. Add the eggs and beat in, one at a time.  Then add the vanilla extract and mix well.  Finally, add the flour and baking powder and mix until all combined..


Spoon the cake mixture evenly into the cases and bake for 20-25 mins until golden - a cocktail stick pushed into the middle of one of the cakes should come out clean. Cool on a wire rack.


To decorate the cakes, unravel the liquorice wheels and cut into lengths with scissors to make dangly legs. Melt the chocolate and coat the top of each cake with a layer, then stick on the legs and sprinkle with chocolate sprinkles.  Add a pair of liquorice allsorts “eyes” and allow the chocolate to cool so all the component parts stick.




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