SUPPLIES & TOOLS:
DIRECTIONS:
JOANN HACKS:
- Favorite cake recipe
- Wilton Creamy White Decorating Icing in Medium consistency
- 8” and 6” round cake pans
- 8” and 6” cake rounds
- Wilton pink and black gel food coloring
- Wilton Bright White Candy Melts
- Wilton icing smoother
- Icing bags
- Icing coupler
- Wilton icing tips 3, 4 and 10
- Wilton plastic dowel rods
DIRECTIONS:
- Bake cakes and allow to completely cool. We baked three 8” and 6” round cakes.
- Then color the icing pink using a small amount of food coloring at a time to create a very light peachy pink.
- Level, ice and stack the 8” cakes on to an 8” cake round. Use the Wilton icing smoother to create a thin layer of icing around the cake. This is called a “crumb coat” it will seal in all the crumbs on the cake so that you can make a very smooth and clean layer of icing. Place stacked cakes in the fridge to chill for thirty minutes. Once cooled add another layer of icing and smooth again. Repeat with 6” cakes.
- Insert dowel rods into the 8” cakes. We used four dowel rods off center of the cake. The dowel rods will help support the weight of the second tier.
- Carefully place the 6” cake on top of the larger cakes.
- Melt candy melts by following instructions given on the bag. Pour into icing bag with a #4 icing tip. Drizzle candy melt in all directions around cake to make a web pattern.
- Color a little icing with black food coloring then place in icing bag with a coupler and tip #10. The spider is made from two dabs of icing, a large dab (body) and then a smaller one (head) next to it. Switch the icing tip to #3 to make the legs of the spider.
JOANN HACKS:
- After cakes have completely cooled wrap them individually in plastic wrap and place in the fridge. Chill for thirty minutes, unwrap and then cup the tops of the cake to level them. Chilling the cakes will make it easier to cut them level.