Kootek Vintage Halloween Spider Cake and Buttercream

Directions

Vanilla Cake:

1. Preheat your oven to 350°F. Spray three 7 inch cake pans with non-stick spray.

2. In a stand mixer equipped with a whisk attachment, add flour, sugar, cocoa powder, baking powder, baking soda, and salt and mix them on a low speed.

3. Add eggs and buttermilk on a low speed. Scrape down the sides of the bowl.

4. Add the oil and vanilla extract. Scrape down the sides of the bowl

5. With the mixer also on low speed, pour the hot water slowly.

6. Distribute the cake batter evenly between three 7-inch cake pans. I weigh my batter to ensure uniform size.

7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Set your timer to 3o minutes and check every 5 minutes to ensure it doesn't overbake.

8. Cool the cake pans on a cooling rack for 10 minutes before inverting and removing cakes from the cake pans to cool completely.

Vanilla Buttercream:

1. Pour pasteurized egg whites into a stand mixer bowl with a whisk attachment, weighing them to 110g.

2. Next, sift the powdered sugar and dump it into the bowl, weighing the powdered sugar to 453g (approx. 2 cups)

3. Mix on a low speed to incorporate all the ingredients. Scrape down the sides to ensure all the powdered sugar is combined. Mix again to combine everything.

4. Add the room-temperature butter to the mixer and mix on medium speed.

5. Change the attachment to a paddle attachment, mix on high for 5 minutes, and then mix on low for 5 minutes to remove air bubbles.

Cake Decorating Instructions:

1. Set half of the buttercream aside. Color the buttercream with several drops of purple gel food coloring.

2. Using the cake decorating supplies from the kit, fill and stack the 7-inch cake layers. Crumb coat the cake with purple buttercream.

3. Then apply the final coat of purple buttercream. Refrigerate the cake for 30 minutes to an hour.

4. Split the remaining buttercream into six bowls. Color each bowl with each color listed in the materials, except purple. Let the black buttercream sit for an hour or more to develop a deeper black.

5. Fill the piping bags.

6. K01 with black buttercream.

7. K07 with pink buttercream.

8. K11 with black buttercream.

9. K23 with black buttercream.

10. K27 with lime green buttercream.

11. K29 with black buttercream.

12. K62 with black buttercream.

13. Grab the piping tip with K62 and start piping at the bottom of the cake, pointing it down.

14. Next, pipe a neon green border using piping tip K27 on top of the black ruffles.

15. Next, pipe a pink smaller border using K07 piping tip on the top of the neon green border.

16. Use a medium sized cookie cutter to make dents on the top of the cake.

17. Grab the piping tip K23 to create some pretty half circle ruffles on the top of the cake.

18. Begin with K27 piping tip to create some vertical lines on the cake.

19. Continue to pipe a pink border on the top of the half circle ruffles using piping tip K07.

20. Use the piping tip 01 to create the buttercream spider web between the lime green vertical lines.

21. Grab piping tip 11 to pipe the buttercream spider body then grab piping K01 to create spider legs. Continue to do the spiders on the cake.

22. Create a top border by using the K29 piping tip.

23. Use piping tip 01 to create a spider web on the top of the cake.

24. Enjoy! Make sure to refrigerate the cake before serving and let it come to room temperature when serving.