Halloween Spider Web Cake

Nutritional Information:

Per serving (238g)

Calories 882, Fat 29g, Saturates 6.9g, Carbohydrate 149g, Sugars 118g, Protein 6.4g, Salt 1.6g


Ingredients

For the filling

For the sponge

Method

1

Preheat the oven to 180°C/350°F/Gas 4. Line four 9-inch shallow cake tins with baking paper.

2

To make the filling, sift the icing sugar into a bowl and beat together with the butter and vanilla. Place a quarter of the plain buttercream aside into a bowl and put in the fridge, this will be enough to lightly cover the outside of your cake. Add the Oreos to the remaining filling mixture and refrigerate.

3

To make the cake, cream the butter and sugar for a few minutes, until pale and fluffy, with an electric mixer.

4

Add the soya milk, yoghurt, vanilla and colouring, and beat slowly to combine.

5

Gently fold in the flour, bicarbonate of soda and baking powder.

6

Divide between the four tins and bake for 20-25 minutes, or until a skewer comes out clean.

7

Remove from the oven and leave to cool in the tin for a few minutes before turning out onto a wire rack. When they are completely cool, trim any excess cake with a knife so each tier is equal size and shape.

8

Add a layer of the Oreo buttercream between each sponge tier and stack. Take a palette knife and use the plain buttercream to spread a thin layer covering the sides and top of the cake.

9

Roll out the icing and carefully cover the cake, smoothing any edges as you go. When the cake is covered, use black writing icing to draw a spider web design onto your cake.

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