Spider Cake

Something to make this halloween tha everyone who comes round will love.

Spder Cake

225g self-raising flour
2 level tsp baking powder
Finely grated zest of 1 large orange
225g butter, softened
225g caster sugar
4 large free-range eggs

To make the icing
100g butter, softened
450g icing sugar
100g chocolate (70% cocoa solids), melted and cooled
3-4tbsp orange juice
Few drops of Black and Orange Food Colouring

1. Grease two 20cm shallow round cake tins and line the bases. Preheat the oven to 180C/160C Fan/Gas 4. Sift the flour and baking powder into a bowl. Add the orange zest, butter, caster sugar and eggs and beat together.
2. Divide between the tins and level the tops. Bake for about 25 minutes or 
until the top springs back when lightly pressed. Leave to cool on a wire rack.
3. Beat the butter for the icing with 200g icing sugar until light and creamy. Beat in the chocolate, then sandwich the cakes with the chocolate butter icing.
4. Sift the remaining sugar into a bowl and add enough juice to make an icing that will coat the cake. Put a little in a separate bowl, colour it black, put it in a small freezer bag and snip off a corner.
5. Mix the orange colouring with the rest of the icing and pour over the cake, letting it drizzle down the sides. Pipe four rings of black icing on top and draw a skewer through the icing to get a web effect.