Last year I had a lot of fun making the creepy crawly cakes so I decided to try a few again this year. This time I pulled out my Betty Crocker mini bake and fill pans and bought a box of chocolate cake mix and some Pocky. I made whipped cream (vanilla pudding would work too) and raspberry coulis (I left the seeds in) for spider guts. I also made some cupcakes to fill, tested one using a bakery bought cupcake and did a frosting variation, the Pocky legs can take an awfully long time. Pocky leg instruction can be found mid-page here.
the dome cakes:
I found the filling stayed in fine without any icing glue, but I do think this would have looked great with a chocolate glaze poured over it.
I love love love the many sugar eyes.
the filled cupcakes:
the bakery cupcakes:
This is a Triple Chocolate from Trophy Cupcakes here in Seattle. If you don’t have time to bake but think Pocky legs are doable, I think this turned out fantastic.
the non-pocky dome cake:
I used a milk chocolate fudge icing from a can – I figured the fudge icing would be a little stiffer. I like this effect a lot. Again I would have loved to have glazed these with chocolate, a shiny spider body would be so dramatic here.
Last year I tried pretty hard to make molten chocolate spider cakes but didn’t figure out quite how to pull it off. So, if you can imagine cutting through the side of this one and having the warm center come oozing out, that would be my ideal chocolate spider cake dessert.
the non-pocky cupcake:
I did this will a full sized cupcake and one I cut in half doing the Seinfeld muffin top thing. I like the way the short cupcake looks but it would make for a rather skimpy dessert. I would use a smaller dome pan or egg-shaped pan next time.
I linked to this last year but it’s worth a second time – Hannah made a giant spider cake using the large Bake and Fill pan and Peppridge Farm Pirouette cookies to make the legs. I totally adore it.
p.s. Oh lookit! My crawly cakes from last year were featured on DrRuth.com yesterday.