Recipes and Cooking Spider Web Cake Cupcake tops make the creepy, crawly spiders for this easy dessert recipe. Start with boxed cake mix to whip up this spooky Spider Web Cake in much less time than homemade. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 5, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs 15 mins Cool Time: 45 mins Total Time: 1 hrs 15 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 recipe Yellow Cake or 2 packages 2-layer-size desired cake mixes 2 recipes Creamy White Frosting 2 2 1/2-inch baked cupcakes 1 1 3/4-inch baked cupcake Orange paste food coloring Black paste food coloring 3 tiny marshmallows 6 black pearl sprinkles or other tiny black candies 24 black shoestring licorice pieces Desired paste food coloring(s) Creamy White Frosting 1 cup shortening 1 ½ teaspoon vanilla ½ teaspoon almond extract 4 cup powdered sugar 3 tablespoon milk Yellow Cake ¾ cup butter 3 eggs 2 ½ cup all-purpose flour 2 ½ teaspoon baking powder ½ teaspoon salt 1 ¾ cup sugar 1 ½ teaspoon vanilla 1 ¼ cup milk Directions Prepare, bake, and cool Yellow Cake as directed for 8-inch round layers. Tint one recipe Creamy White Frosting with orange food coloring. Place one cake layer on a serving plate. Spread top of cake with orange frosting. Add second layer; spread top and sides with additional orange frosting. If desired, spoon some of the orange frosting into a decorating bag fitted with a small round tip; pipe a border around bottom of cake. Remove 1 cup of the remaining recipe of frosting and tint with black food coloring. Spoon black frosting into a decorating bag fitted with a coupler and a small round tip. Pipe frosting in a spiderweb pattern over top and sides of cake. For spiders, cut the rounded tops off two large cupcakes and one mini cupcake. Place one large cupcake top and the mini cupcake top on cake; place the remaining large cupcake top on plate. Change decorating tip on the bag of black frosting to a small star tip. Pipe stars of black frosting onto tops of cupcakes to cover completely. For eyes, cut marshmallows in half crosswise; use a small amount of frosting to attach a black candy pearl to each marshmallow half. Place eyes on spider cakes. Attach eight licorice pieces to each spider cake for legs. For spiders on cake, secure ends of legs in frosting. For spider on plate, use small dabs of black frosting to secure legs to plate. Creamy White Frosting In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar. Gradually add milk until frosting reaches a spreading consistency. Makes about 3 cups. Yellow Cake Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans or grease one 13x9x2-inch baking pan; set pan(s) aside. In a medium bowl stir together flour, baking powder, and salt; set aside. Preheat oven to 375°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Spread batter in the prepared pan(s). Bake in the preheated oven for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for 13x9x2-inch pan, or until a wooden toothpick inserted near center(s) comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on wire racks. Or place the 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. *Tip: To reduce the amount of black paste food coloring needed, stir in some cocoa powder before tinting the frosting black. Rate it Print Nutrition Facts (per serving) 649 Calories 31g Fat 11g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 649 % Daily Value * Total Fat 31g 40% Saturated Fat 12g 60% Cholesterol 79mg 26% Sodium 308mg 13% Total Carbohydrate 11g 4% Protein 5g Fatty acids, total trans 4g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.