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Spider-shaped cakes


Makes 12 small cakes (3cm diameter cake tins)

125g flour
110g sugar
1 egg
100ml milk
50ml oil (peanut or sunflower oil)
8g vanilla-flavoured sugar
1 teaspoon baking powder
1 teaspoon vanilla extract

1 egg white
250g icing sugar
A few drops of lemon juice
6 soft liquorice rolls
12 red and 12 black jelly beans

Mix the flour, sugar, vanilla-flavoured sugar and baking powder in a bowl.
Mix together the egg, milk and oil, add to the dry ingredients and mix until you get a smooth paste. Grease the cake tins, dust them with flour, then pour in the mixture.

Bake for 20 minutes at 175°C (Gas Mark 6) then leave to cool.

Mix the egg white, icing sugar and lemon juice together.
Cover the cakes with the icing and stick 2 black or red sweets on to create the eyes before the icing dries. Unroll the liquorice rolls, cut into small chunks and stick in the cakes to make the legs.

These cakes will keep well for 24 hours, so you can make them in advance.

Make colourful spiders by adding a few drops of food colouring to the icing or by replacing the icing with melted dark chocolate.


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