Black Widow Cake

Let's get started!

Fondant Prep!

1. For the spider’s body roll a two-inch ball of black fondant and shape into an oval.
2. For the head, roll a half-inch ball of black fondant and attach it to the body with some water. Set it aside.
3. Make the legs by rolling four 4” ropes and four 3” ropes with one pointy end.
4. Use a knife to cut 2 joints and position the legs. Use water to stick it together then let it set for 24 hours or more.
5. Attach the legs with water starting from the spider’s head down to the body in this order:
6. Attach two small black dots for the eyes.
7. Use the red fondant to cut a small hourglass shape and attach to the body of the spider.
8. For the logos: on a flat surface, sprinkle some powdered sugar and roll out the white fondant, use a large cookie cutter to cut a circle.
9. Use a slightly smaller circle cookie cutter to cut a circle using the black fondant, use some water and place it on top of the white circle.
10. Use the red fondant to cut an hourglass shape, place it on top of the black circle. Make 4 logos.

Let's get started!

1. Preheat oven to 325ºF. Line and grease two round 6” and 8” pan.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.
3. In another bowl, whisk together the milk and sour cream until smooth.
4. Use a hand mixer to cream butter and sugar in a large bowl until light and fluffy.
5. Add eggs one at a time, mixing well between each addition. Mix in extract.
6. Add the dry ingredients and the dairy mixture to the wet ingredients. Start with 1/3 of the dry, and half of the dairy. Do this until all ingredients are combined and then mix well.
7. Fold in the color and then pour the batter into the prepared pans. Bake for 30 to 40 minutes.
8. Let the cakes cool, then level them.

Time to decorate!

1. Stack the 8” cakes on a 12” round cake board with a thin layer of frosting in between each layer. Frost the entire cake.
2. Stack the 6” cakes on a 6” cake board with a thin layer of frosting in between the cake layers. Frost the entire cake.
3. Refrigerate the cakes for 30 minutes to set.
4. On a flat surface sprinkled with powdered sugar, roll out the black fondant to about ¼” thick. Drape the black fondant over the 8” cake. Smooth the fondant and cut away any excess.
5. On a flat surface sprinkled with powdered sugar, roll out the red fondant to about ¼” thick. Drape the red fondant over the 6” cake. Smooth the fondant and cut away any excess.
6. Place 4 jumbo straws in the center of the black cake for support.
7. In a large bowl, heat the marshmallows in the microwave for 30 seconds.
8. Let the marshmallows cool for 20-30 seconds, then mix with a spoon until smooth.
9. Using your hands, scoop a small amount of the melted marshmallows and stretch between your fingers to form “cobwebs” and lay it over the 6” cake.
10. Pipe a small amount of frosting on the top of the 8” cake then place the 6” cake on top.
11. Scoop the black frosting in a piping bag fitted with a #10 tip and pipe circles on the bottom of the 8” cake for trim.
12. Scoop the red frosting in a piping bag fitted with a #10 tip and pipe circles on the bottom of the 6” cake for trim.
13. Place the logos around the bottom cake using a bit of frosting.
14. Place the fondant spider on top.