Dangling Fondant Spiders Cake

Instructions

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1. - Bake cake. Prepare cake according to box instructions and make three layers using 6-inch round pans. Bake and cool on cooling grids.
2. - Make buttercream. Prepare buttercream according to recipe instructions.
3. - Ice Cake. Take buttercream icing and ice the top and sides of the cake smooth.
4. - Pipe Beaded Border. Using piping tip 4, pipe a beaded border around the bottom of cake.
5. - Tint Fondant. Tint 1 oz of fondant in each color: light orange and dark orange, light green and dark green, light violet and dark violet.
6. -

   Make Spider Bodies. Take the dark orange, dark green and dark violet fondant and roll out each color separately to about 1/16 inches thick.

   After fondant is rolled out, use cutter D to cut out spider bodies.

   Next, using light orange, light green and light violet cut out spider heads with round cutter F.

7. - Make spots for spider bodies. With light orange, light green and light violet fondant, use the opening of Tip 2 A cut circles for spider spots. Next, in the same colors, use the opening of Tip 2 A to cut ½ x 3/8 diamond shapes and ? inch small triangles.
8. - Assemble Spiders. Using piping gel and a spatula attach the light green spider head, diamonds and triangles to the dark green spider body, light orange spider head, diamonds and triangles to the dark orange spider body, and the light violet spider head, diamonds and triangles to the dark violet spider body.
9. - Attach spiders to cake. Using piping gel attach spiders to the sides of the cake.
10. - Make eyes and pupils. Prepare a decorating bag with Tip 2 and buttercream icing. Pipe eyes and pupils onto spider heads.
11. - Make Spider legs and Web. Prepare a decorating bag with Tip 2 and black buttercream icing. Pipe spider legs onto spider and spider web from the top side of cake to the spider body.

How To

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