Sunday, September 25, 2011
Maybe I have a screw loose, but I happen to like spiders. It's not that I want one crawling on me or anything, but they fascinate me. And a spider web caught in the sunlight? Amazing. I think of spiders as the "elegant" scary crawling thing that bites.
For this ode to the arachnid cake, I started with some left over chocolate cupcake batter that I baked in two 6 inch pans. But it is the icing that makes this dessert sing - a cooked caramel frosting.
3 cups brown sugar
3/4 cup butter
pinch of salt
3/4 cup light cream
1/2 cup powdered sugar
1 tsp. vanilla extract
Stir first 4 ingredients together in heavy sauce pan. Stir over low heat till mixture reaches 238 degrees on a candy thermometer. Pour into a mixer and beat till mixture begins to cool. Note - you really have to scrape down the sides often and well. Add powdered sugar and vanilla and beat till completely cooled and smooth. This stuff is eyes rolled up in your head good! For my little cake, I cut the recipe in half.
For a little extra fun, I added a layer of semi sweet chocolate chips to the filling. Mmmmmm.
For the decorating, I just used black icing and started in the middle with some doodling. Making circular patterns is the most relaxing thing in the world next to getting a massage. Well, it is for me anyway. I didn't go into a "spider web" pattern till I got to the outer area of the cake.
And the pattern continues down the sides of the cake. I threw in a few plastic bats for good measure.
Love the picture above featuring the first colorful leaves I have seen and a coppertina ninebark in the background. I added the gold dragees on top because I thought they gave an unexpected touch.
Spiders and bats keep the insect population down in a big way - had to throw that in for you spider haters out there (I'm talking to you Isabelle). This concludes my public service message on behalf of the sometimes creepy but always elegant spider. And come on, who didn't LOVE Charlotte?
Charlotte and her cake are weaving their way to
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