Wow! The final of The Great British Bake Off was amazing, wasn’t it? I was so pleased that Nadiya won. She was a very worthy winner and I cannot wait to see what she does in the future. In the final show, the contestants had to make iced buns, millefeuille and a three tier show stopping cake. Nadiya said the quote below after she won and it has inspired me to just keep going and never say never. You can achieve whatever you want. You just need to put your mind to it!
Thomas is 4 years old on the 29th October and we are having a party for him next week. He is currently obsessed with superheroes and has asked for a Spider-Man cake with a spider’s web on it. To get some practice in, I decided to make a Halloween spider’s web cake this week. Unfortunately due to time constraints, I only had time to make one tier. Inspired by Nadiya’s show-stopping cake, I made it lemon flavoured with lemon curd in the middle. I took the cake into work and it was nearly all gone in one day. It disappeared very quickly!
- For The Cake
- 225g unsalted butter, softened
- 225g caster sugar
- 4 eggs
- 225g self raising flour
- Zest of 2 lemons, grated
- For the Decoration and the Filling
- 6 tablespoons of lemon curd
- 1 tablespoon of water
- Icing sugar, to prevent fondant sticking
- 750g white fondant icing
- 125g black fondant icing
- Black writing icing tube
- Edible glue
- Grease and line two 9 inch sandwich tins and set aside. Preheat oven to 180 degrees C.
- In a bowl, cream the butter and sugar together using a hand mixer. Add in the eggs and mix together until light, fluffy and full incorporated
- Gently fold in the flour and the lemon zest and then divide the mixture evenly between the two tins.
- Bake in the preheated oven for 20-25minutes until a knife inserted comes out clean. Remove from the oven and allow to cool completely
- Once completely cooled, sandwich together the two sponges using 4 tablespoons of the lemon curd. Melt the other two tablespoons of lemon curd gently in a saucepan with 1 tablespoon of water.
- Using a pastry brush, cover the cake with the lemon curd and water mix. Roll out the white fondant so it is large enough to cover the cake. For more assistance in covering the cake, please see this video here
- Once the cake is covered, roll out the black icing and cut into thin strips. Place on the cake in a spider web pattern and stick with edible glue. Roll out the remaining black icing and cut out 2 circles and stick on random places on the cake for the spiders. Add legs using the black writing icing.
- Allow to set and then tuck in!
For more Halloween inspired cakes please see:
Spiced Pumpkin Cake in a Jar by The Crafty Larder
Colourful Halloween Layer Cake by Kerry Cooks
Chocolate Pecan Pumpkin Cake by Tin & Thyme
Chocolate Orange Pumpkin Bombe by Casa Costello
Chocolate & Vanilla Layer Cake by Made With Pink