Baking ingredients
- 900 g unsalted butter, softened
- 900 g caster sugar
- 4 tsp vanilla extract
- 16 large eggs
- 800 g self-raising flour
- 100 g cornflour
- 14 tbsp milk
Decorating ingredients
- 8 tbsp raspberry jam
- 500 g unsalted butter, softened
- 800 g icing sugar
- 6 tbsp milk
- 2250 kg Renshaw Grey Ready to Roll Icing
- 250 g Renshaw Dahlia Black Flower and Modelling Paste
- Royal Icing
- 400 g white colour melts
Renshaw products used
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Instructions
Baking Instructions:
Step 1
Preheat the oven to 180°C/350°F/gas mark 4.
Step 2
Grease and line two 6in round cake tins and four 8in round cake tins.
Step 3
In a large bowl, cream the unsalted butter and caster sugar and add 4 teaspoons of vanilla extract.
Step 4
Add the eggs, one at a time, adding a spoonful of flour between each.
Step 5
Divide the mixture between the six lined cake tins and bake in two batches for about 25 minutes each until a cake skewer comes out of each cake clean.
Step 6
Leave cakes in their tins on a wire rack for 10 minutes, and then turn out on the wire rack and leave to cool completely.
Decorating Instructions:
Step 7
Take half the prepared buttercream and spread on the top of the bottom layer of both the smaller (6in) and in between each layer of the larger (8in) sponge cakes, then spread the bottom of each layer of the cake with raspberry jam. Place the top layers of sponge on top of the buttercream layers to create two sandwiched Victoria sponges. The 8in cake should be four sponge layers deep.
Step 8
Knead 1.5kg Renshaw Grey Ready to Roll Icing until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out the icing to the desired thickness.
Step 9
Place the larger (8in) sponge cake on a 12in drum and lift the Grey icing over the cake, smoothing down the sides and over the drum with the palm of your hand. Trim excess icing from the edge of the drum. To give a sheen to the surface, smooth with the palm of your hand.
Step 10
Gently stack the smaller (6in) covered cake on top of the larger (8in) cake, securing in position with royal icing.
Step 11
Using black food colouring and a paintbrush, paint a spider on the cake board, first tier and second tier.
Step 12
Melt the white colour melts as per the instructions on the pack.
Step 13
Once melted fill a piping bag with half the melted colour melts (no piping tube required) and cut a small whole in the end about the size of a pen nib.
Step 14
Cover your work surface with grease proof or silicone paper to protect it from the mess. Spin the whole cake with the white colour melts.
Step 15
Stick the spiders onto the cake with Royal Icing.
