Halloween Spider Cake Recipe

Molly Cake: I advise you to bake your Molly Cake one at a time! 1/ Put the granulated sugar in the bowl of your mixer and add about a third of the zest from your orange. Let the zest infuse into the sugar for about 10 minutes before continuing. This takes time because my cake was made over an afternoon and finished the next day after a night in the refrigerator. 2/ Add the whole eggs and whisk until the mixture doubles in volume. 3/ Incorporate your flour and baking powder all at once into the bowl of your mixer using the whisk, but at speed 1. 4/ Whip your liquid cream into a stiff whipped cream and then gently fold it in with a spatula. Then add your coloring: 2 orange discs, 2 purple discs, and 2 black discs, but after all, use whichever colors you want! So this first preparation is for only 2 discs of about 22 cm. I say about 22 cm because my baking pans are 22.8×3.8 cm as they are the pans for making checkerboard cakes. But it doesn't matter; use whatever pan you have. If you want a cake that's shorter than mine, then make fewer discs! Otherwise, repeat this process 3 times for your 6 discs. 5/ Bake at 150°C for 30 minutes… ah, that's also why it takes ages… surprising to bake the biscuits one at a time! YES, BUT THEY'RE SO MOIST! Then wrap the biscuits in plastic wrap as soon as they come out of the oven and let them cool like that… all the moisture will stay in, and that’s how you achieve a great moistness! Wait until your biscuits are completely cool before assembling your towering creation!

Molly Cake

Chocolate orange cream: 1/ Place the bowl of your mixer in a bain-marie, meaning a pot filled with water, to create a water bath, and with your electric whisk or handheld whisk, whisk until you reach 60-65°C. A tip: use the electric whisk, as it takes a while to reach that temperature! 2/ Once you reach that temperature, return to your mixer and whisk until completely cooled. It will double in volume! 3/ Then incorporate your softened butter in small pieces. 4/ You should have previously melted your chocolate and keep it around 30°C, which is ideal; otherwise, it will harden and clump when you incorporate it. 5/ Finish with your orange zest and juice. If at any moment you doubt yourself and feel like giving up, play some music to motivate you! And if you think your cream is ruined because it is separating, don’t worry; it will become smooth once you incorporate your chocolate and juice. Keep a bit of cream to decorate the edges of your cake. I added black coloring, and with its brown chocolate color, it gave it a haunting look, which is what we are aiming for!

6/ Then you need to assemble your infernal tower. A layer of cream and make sure to stack it straight... if your cookies are domed, you need to trim them a bit to make them level!

The little pumpkins in picture

My decoration of pumpkins and spiders in pictures.

Here is the final result.

The inside of the Halloween monster cake.

To finish, the served fish!