Text only Take your average cake mix. Bake it up in 2 metal bowls--1 bigger than the other. One unmolded, cut the bigger one (the "body") in half, horizontally. CAREFULLY scoop out an adequate cavity in each half. FILL with well-whipped set green Jello, and reattach the halves. Frost black, arrange on serving platter. Use licorice stix as legs. Use 2 BIG green gumdrops and 6 little ones as eyes. When the cake is cut into, it spurts green goop, just like a real spider when stepped on
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New England Spider Cake
This is a classic New England style recipe for sweet Northern cornbread cake that has somehow been lost over the passing of the years. However, it deserves to be reborn, as this is a buried treasure which deserves to be served far and wide. It's called spider cake because it was originally baked in a cast iron spider, a legged skillet used throughout the 1700s and 1800s. This is a wonderful sweet cornmeal cake, made in the same fashion and using the same ingredients as typical cornbread. But, right before you slide it into the oven, you pour one cup of heavy cream into the center of the batter. It settles into three layers as it bakes, with a spongy cake on the bottom, a crusty top layer, and sandwiched in the middle is a beautiful creamy layer of custard. I've placed a slightly updated version of the recipe on my Web site, giving credit to the original recipe. It's easy to make and wonderfully delicious! The recipe for this cake can be found on my Web site, Cast Iron Chaos, at:
If you like making any kind of food with cast iron, including regular cornbread as well as this recipe, come and join the Cast Iron Cooking group on Facebook:
Spider Man Cake Design | Red Gel Cake Decorating making by Top Cake Master
Spider Man Cake Design | Red Gel Cake Decorating making by Top Cake Master
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New England Spider Cake - Homemade Recipe - An ancient recipe! Very tasty and cheap!
Be sure to try this recipe because this sweet cake is not like any you have tried so far.
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Recipe: 2 Eggs 2 cups milk 1 cup flour 1 cup cornflour 40 g. butter (unsalted) 1 tablespoon apple cider vinegar Half a cup of sugar 10 g. vanilla sugar 10 g. baking powder 100 g. white chocolate 100 g. raspberry 200 ml. heavy cream
Bake for an hour at 170 degrees Celsius.
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