For The Spider

1. Begin by deciding how many small and large spiders you would like on your cake, then defrost the correct amount of Rich’s^® chocolate biscuit doughs.

NB: don’t forget you need a bit extra to crush to decorate the base of the cake.

2. For the small spiders cut the biscuit pucks into quarters.
3. Roll each quarter into a small ball and flatten to half a centimetre.
4. For the large spiders, simply flatten the pucks.

NB: each spider needs two biscuit rounds.

5. Bake the biscuits and cool.
6. Sandwich the matching biscuit sizes together using Vanilla Flavoured Bettercreme^®.
7. Set aside for use later.

For The Cake

1. Prepare two 6” Rich’s^® chocolate or vanilla sponges.
2. Fill each layer with Vanilla Flavoured Bettercreme^® to create a four layer cake.
3. Ice the top of the cake white using Vanilla Flavoured Bettercreme^®.
4. Fill a piping bag fitted with a plain round nozzle with Vanilla Flavoured Bettercreme^® and another with purple coloured crème.
5. Pipe alternating coloured rings around the cake.
6. Use a metal scraper to smooth the sides.
7. Apply crushed chocolate biscuits around the base border of the cake.
8. Drip chocolate ganache around the edge of the cake.
9. Pipe a rope border around the top of the cake.

To Decorate

1. Fill a paper piping bag with Vanilla Flavoured Bettercreme^® and pipe two dollops towards the front of each sandwiched biscuit.
2. Fill a paper piping bag with chocolate ganache and pipe a smaller dot in the centre for eyes.
3. Firmly place your sandwiched biscuits on the cake and using the ganache pipe eight legs on each biscuit to create a spider.