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A cake of spiderman's head with webs on the cake board Tried & Tested

Spiderman cake

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1.958 stars based on 24 ratings

This spectacular superhero cake will be special for comic book fans of all ages.

Key Information

  • Prep:
  • Bake:
  • Serves:15
  • Skill level:advanced

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Ingredients

For the cake

  • 150g 5⅜ oz Butter (unsalted) room temperature
  • 200g 7⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 3 3 Egg(s) (free range) medium
  • 75g 2¾ oz Plain white flour (we use Allinson) Plain white flour
  • 150g 5⅜ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 1½tsp 1½tsp Baking powder
  • 3tbsp 3tbsp Hot water

For the buttercream

  • 100g 3½ oz Butter (unsalted) softened
  • 225g 8 oz

To decorate

  • 250g 8⅞ oz Royal icing sugar (we use Silver Spoon) Royal icing sugar
  • 1kg 2¼ lb Sugar paste icing white
  • 1¾kg 4 lb Sugar paste icing red
  • 100g 3½ oz Sugar paste icing black
  • Black food colouring a few drops

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat your oven to 150°C (130°C fan, gas mark 2)  Grease and line a 10-11 inch oval cake tin with baking parchment.

  2. Classic mode Step 2

    Beat the butter and the sugar until they are light and fluffy. Add the vanilla extract and mix again.

    Ingredients for this step

  3. Classic mode Step 3

    In another bowl measure the flours and baking powder.

    Ingredients for this step

  4. Classic mode Step 4

    Whisk all the eggs and gradually beat into the sugar and butter mixture. Add a tablespoon of flour at a time to prevent the mixture from curdling, fold in the remaining flour with the hot water until smooth

    Ingredients for this step

    • 3 3 Egg(s) (free range) medium
    • 3tbsp 3tbsp Hot water
  5. Classic mode Step 5

    Spread the mixture in the cake tin and bake for 45 minutes. Check to see if the cake is done by pressing a finger gently on the top. If it bounces back it is ready, if not it will leave an indent and needs a little longer.

  6. Classic mode Step 6

    To decorate the cake, thinly roll the white sugar paste icing and use to cover a very slightly dampened 14 inch cake board and leave it to dry for a day or two.

    Ingredients for this step

    • 1kg 2¼ lb Sugar paste icing black
  7. Classic mode Step 7

    Make up the royal icing as directed on the pack and keep in an airtight container.

    Ingredients for this step

    • 225g 8 oz
  8. Classic mode Step 8

    To make the buttercream, beat together the softened butter with sifted icing sugar, until light and creamy adding 1 tsp hot water if necessary. Store in an airtight container.

    Ingredients for this step

    • 100g 3½ oz Butter (unsalted) softened
    • Icing sugar
  9. Classic mode Step 9

    Cut the outer edges of the cake so it slopes down in a face like shape and carve a chin shape at the bottom. Cover with a thin layer of  buttercream.

  10. Classic mode Step 10

    Thinly roll the red sugar paste and use to cover the cake, then place the cake on the board - securing with a little royal icing. Position the cake towards the top of the board so there is plenty of room for cobweb details and the name decoration.

    Ingredients for this step

    • 1¾kg 4 lb Sugar paste icing black
  11. Classic mode Step 11

    To make the eyes, roll out white sugar paste icing to around 3mm thick and cut out two tear shapes. Roll out some black icing then position the white eyes on top. Secure them together by lightly brushing with warm. Cut out a border from the black icing, around the white eyes border. Set aside while you ice the cobwebs on the mask.

    Ingredients for this step

    • 100g 3½ oz Sugar paste icing black
  12. Classic mode Step 12

    To make the cobwebs on the face. Colour some royal icing with black food colouring and place it in a piping bag. Use a small nozzle so you can ice thin lines. Find the central point on the cake and ice lines across the mask from the central point out towards the outer edge of the cake and down the sides. Start the cobwebs by icing a curved line between each section. Continue around the central point until you reach the start point. Repeat icing curved lines at lower points around the cake until the whole mask resembles a cobweb.

    Ingredients for this step

    • Food colouring
  13. Classic mode Step 13

    Carefully position the eyes over the cobwebbed face while the black icing is still wet.

  14. Classic mode Step 14

    Use the remainder of the black royal icing to ice cobwebs on the cake board. Leave enough space to write the name.

  15. Classic mode Step 15

    Choose another colour royal icing to write the name and age of the recipient, if preferred.