Name: Redback spiders
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 12
Ingredients: 2 packets chocolate cake mix; 453 gram tub chocolate frosting; 1 packet chocolate sprinkles; 1 licorice strap, cut into thin strips; 1 milk bottle lolly, cut into fangs; 2 red m&ms; 22 red mini m&ms; 200 gram packet red fondant

Redback spiders

Redback spiders. Image: Rob Shaw/bauer syndication.com.au. Styling: Jane Collins. Preparation: Carla Do Carmo.

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Serves 12

Prep

Cook

Total

Ingredients

2 packets chocolate cake mix

453 gram tub chocolate frosting

1 packet chocolate sprinkles

1 licorice strap, cut into thin strips

1 milk bottle lolly, cut into fangs

2 red m&ms

22 red mini m&ms

200 gram packet red fondant

Method

1.Preheat oven to moderate, 180°C.

2.Lightly grease and flour a 7-cup pudding basin, a 19cmround cake pan, 1 hole of a 1/3 – cup muffin tray and line a 12-hole mini muffin tray with black paper patty cases.

3.Prepare cakes to instructions.

4.Divide one between mini muffin tray and pudding basin.

5.Bake mini muffins 12-15 minutes and pudding cake 50-55 minutes until cooked.

6.Divide other mixture between round pan and single muffin hole.

7.Bake muffin 20-25 minutes and cake 40-45 minutes until cooked when tested. Cool all cakes on wire racks.

8.Trim tops of cakes flat. Place large muffin at the front for head. Use long, thin licorice for legs, milk bottle fangs for mouth and 2 red M&Ms for eyes, as shown.

9.For baby spiders, use licorice strips for legs and mini M&Ms for eyes.

10.Roll red fondant to 3mm thick. Cut a red 10cm diamond for large spider and 1cm diamonds for baby spiders. Attach as shown.

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