This easy Halloween spider web cake is how you transform a delicious gingerbread cake into a spectacular Halloween spider cake. It's like the moistest cake you have combined with a creamy buttery frosting. It's a party dessert that's easy to prepare that has a WOW factor.
Separate the eggs. Discard the yolks and keep the egg whites.
Clean a hot proof bowl with dishwashing detergent and hot water. Also, clean the whisk and the hooks of the mixer.
Take the butter out of the refrigerator and put it at room temperature.
Put a pan of water on the stove, which you can top with the heatproof bowl. Make sure that the bowl doesn't touch the water. This is used for warming the meringue and is called au bain-marie.
Line the springform with parchment paper.
Preheat the oven to 320 degrees Fahrenheit / 160 degrees Celsius.
Heat in a pan the apple butter, honey, and sugar and stir until dissolved. Reduce heat and allow to cool off slightly.
Mix in a second bowl the flour, baking powder, and gingerbread spices.
Add the buttermilk, while stirring, and then the syrup mixture.
Stir until you've got a smooth batter.
Pour the batter into the springform and bake for 60 minutes in the oven until it's done (check with the satay skewer, see tips).
Let the cake stand for 5 minutes at room temperature. Remove the springform.
Put the cake on a rack and let it cool down to room temperature.
Italian meringue butter Frosting
Heat the water in the pan you already put on the stove (look at the preparations)
Mix in a bowl the egg whites and vanilla extract with the sugar.
Place the dish in a pan of hot water (at low heat) and heat, while stirring, the egg whites up to 160 degrees Fahrenheit / 70 degrees Celsius.
Remove from the heat and mix the egg whites until they have cooled to room temperature.
Then add, while continuing to mix, the butter a cube at a time. Mix it through the meringue and continue to mix until you have a smooth mixture.
How to prepare the easy Halloween spider web cake
Put the cake upside down in front of you (so you have a flat and smooth top).
Spread half of the frosting on the top smoothen it (with the back of a spoon, spatula, or knife).
Then brush the edges with the remaining frosting.
Grab the color frosting and draw a web at the top.
Put an M & M (with M sign down) in the middle and draw the legs and the thread to the web.
Add some spiders on the top and also onto the sides of the cake.
Mix the batter until it's well mixed but don't overbeat it. This cake even allows lumps. If you should mix too long, there will be too much air in the cake and you will get a whole in the middle when baked.
Line the springform with baking paper. That way you can loosen the cake easily from the springform. It may seem difficult to cut round baking paper, but in this Youtube video I show you the easy way.
Check if your cake is done by pricking a satay skewer in the middle of the cake. When it comes out dry and clean your cake is done. Otherwise, bake for another 3 minutes and check again.
Let the cake stand at room temperature for 5 minutes, before releasing the springform. Because the cake cools a bit it will shrink a little bit. Therefore you can release it easier from the form.
You can make your own frosting and place it in a piping bag, where you cut off a small tip to make the drawings. But the frosting is also for sale in styluses that can be warmed and got exactly the right tip for writing or drawing.