Itsy Bitsy Spider Cakes Recipes

ITSY, BITSY SPIDERS (MUFFINS)

Steps:

• Preheat oven to 325°. Spray 24 mini-muffin cup pan and 8"-inch round cake pan with cooking spray.
• In large bowl, prepare mix according to package directions for bread.
• Fill each mini-muffin cup with batter. You will have remaining batter that you will spread into an 8"-inch round baking pan.
• Bake muffins 13-15 minutes and bread 25-30 minutes or until toothpick inserted in center comes out clean.
• Cool muffins and bread 15 minutes each.
• Remove from pans and cool completely.
• Place bread on serving tray.
• Using a frosting decorator bag, fill with 1/3 cup frosting and squeeze out frosting to make a spider web design.
• Squeeze out frosting left in bag and add to remaining 2/3 C of frosting. Use food colors to color frosting. See tip on making orange.
• Refill decorator bag with frosting and swirl frosting over tops of muffins (in a circular pattern.).
• Cut licorice into 2-inch pieces.
• For each spider, press 8 licorice pieces into frosting for legs; add 2 raisins for eyes.
• Arrange spiders on serving tray around the web.
• Tip: To make orange food coloring, use about twice as many drops of yellow color as red and stir thoroughly.

ITSY, BITSY, SPOOKY SPIDER TREATS™

Steps:

• In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Stir in food coloring, if desired. Remove from heat.
• Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated. Cool slightly.
• Using buttered hands shape cereal mixture into eight spiders. Cool. Decorate with frosting and/or candies. Best if served the same day.
• MICROWAVE DIRECTIONS.
• In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
• Note.
• For best results, use fresh marshmallows.
• 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
• Diet, reduced calorie or tub margarine is not recommended.
• Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.