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Tarantula Cake
-no image- Ingredients:
dark chocolate cake (recipe or mix)
pistachio pudding (spider blood is green!)
dark chocolate icing
black gum drops
brown sprinkles
dark brown or black pipe cleaners
Directions
1. Bake your favorite dark chocolate cake in small and medium sized "round" bowls and one very small 1/2 cup sized round bowl. Remove from bowls and cool.
2. Scoop out the inside of the small and medium cake and fill with pistachio pudding. This is tricky. Put it back in baking bowl or another bowl which fits it well. Let pudding really get set.
3. Carefully turn onto cake plate placing parts in correct location as picture.
4. Ice all with DARK chocolate icing of your choice. Use black gum drops for eyes, and dark brown or black pipe cleaners for legs...be sure to attach legs only on the middle segment of the body. Don't forget to add the "feelers" near the mouth, and the spinnerets on the spider's rear end! Use brown sprinkles for the "hair" all over.
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Cookies:-
Servings: Makes approximately 25-30 cookies
igredients:
cookie cutter:
Tarantula Cake
-no image- Ingredients:
dark chocolate cake (recipe or mix)
pistachio pudding (spider blood is green!)
dark chocolate icing
black gum drops
brown sprinkles
dark brown or black pipe cleaners
Directions
1. Bake your favorite dark chocolate cake in small and medium sized "round" bowls and one very small 1/2 cup sized round bowl. Remove from bowls and cool.
2. Scoop out the inside of the small and medium cake and fill with pistachio pudding. This is tricky. Put it back in baking bowl or another bowl which fits it well. Let pudding really get set.
3. Carefully turn onto cake plate placing parts in correct location as picture.
4. Ice all with DARK chocolate icing of your choice. Use black gum drops for eyes, and dark brown or black pipe cleaners for legs...be sure to attach legs only on the middle segment of the body. Don't forget to add the "feelers" near the mouth, and the spinnerets on the spider's rear end! Use brown sprinkles for the "hair" all over.
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Cookies:-
Servings: Makes approximately 25-30 cookies
igredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon baking soda
- 10 tablespoons unsalted butter, softened
- 1/2 cup light brown sugaar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1 bag (8 ounces) thin, short pretzel sticks
- 1 large bag (11 1/2 ounces) milk chocolate chips
- 2 tablespoons vegetable oil
- Chocolate sprinkles
- Small red candies
- Preheat oven to 350F.
- In a medium mixing bowl, combine the flour, baking powder, salt, and baking soda. Set aside.
- In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla and beat until well blended.
- Gradually add the flour mixture and cocoa powder. Beat to form a smooth dough.
- Roll a tablespoon-sized ball of dough, and place it on a baking sheet. Arrange eight pretzel sticks around the ball like spokes on a wheel. Press the tips of the pretzel sticks firmly into the dough ball. Continue with the rest of the pretzels and dough.
- Bake until cookies start to brown around edges, about 7-10 minutes.
- Lift the cookies from the baking sheets with a spatula, and place on wire cooling racks. Let cool completely. Place the racks on sheets of aluminium foil or waxed paper.
- In a double boiler (or the microwave), melt the chocolate chips with vegetable oil.
- Pour the melted chocolate over each cookie. Coat with chocolate sprinkles. Press in two red candy eyes on the front of the head.
cookie cutter: