This is second in the series of Halloween recipes for 2013. I think I am done with them for the year. Considering it is already the 23rd, I might not try more. So this is the scariest it gets this year.
Yummy Scary Spider!
Sometime earlier, while I was just surfing the internet, I found these cakes baked in egg shells as a part of Easter celebrations. I was so impressed with the cute little things that they have been on my mind ever since. The moment I thought of making spiders, I decided they will be mini spiders with half the cake egg for their bodies. That’s how spider pops came to life (no, there was no Big Bang! Ha ha)
You can literally pop these bite sized spiders into your mouths. Here is the recipe for
- 3/4 cup All-purpose flour (Maida)
- 1/3 cup natural unsweetened cocoa powder (optional)
- 1/2 cup Plain yogurt (Curd)
- 1/2 cup (heap) Granulated Sugar
- 1/4 tsp Baking soda
- 3/4 tsp Baking powder
- 1/4 cup Cooking oil
- 3/4 tsp pure vanilla extract
- 6-8 egg shells (as mould)
- 3/4 cup dark baking chocolate
- Poke holes in the eggs (using a pushpin/needle).
- Empty the contents of the eggs into a bowl. (make omlettes/French toasts/fritattas or anything else you want with them) Poke around with a skewer if they refuse to fall out.
- Wash then thoroughly with cold water. Take some salt water in a bowl, soak the egg shells in it for about 10 min. Invert them onto paper towels and allow them to dry.
- Add a few drops of oil into the shells and swirl it around. The cake moulds are now greased and ready for use.
- Sieve the all-purpose flour and cocoa powder together. Set aside. Do not add cocoa powder if you want plain cake spiders.
- Whisk the yogurt smooth and add sugar. Whip the two together until the sugar dissolves completely (you can feel no more crystals while whisking).
- Add baking powder, baking soda to the whipped yogurt and mix well.
- Set aside for about 5 mins and allow the mixture to rise.
- Preheat the oven to 350°F
- Add vanilla extract and cooking oil and mix. (The bubbles formed in the previous step will break. You cake won’t turn hard. Continue).
- Add the all-purpose flour mixture in 2-3 batches and make sure the previous batch is folded in well into the yogurt mixture before adding the next one.
- Whisk until the batter is smooth and thick
- Pour the batter into piping bags or Ziploc bags. Cut a hole at the tip of the Ziploc bags creating a cone.
- Pipe the cake batter into the egg shell moulds (just a little below the full level of the shell giving room for the cake to rise).
- Bake it for about 20-25 min or till a toothpick inserted into the center of the cake comes out clean.
- Cool on a wire rack for at least 15 min. if your egg shells have cake pouring out of them (if the shells had too much batter in them), just cut the excess off and wipe with a wet towel before the cakes cool down.
- Peel the egg shells slowly. Cut them into halves. Spider bodies are now ready.
- Melt the baking chocolate over a double boiler.
- Pipe some L-shapes (the legs of the spider) onto a parchment paper and stick them in the freezer.
- Frost your spider bodies with the rest of the melted chocolate. They need not be smooth. The more rough the texture, the more scary spiders.
- Fix the frozen L-shapes as legs.
- Pipe some eyes using white chocolate or whipped cream.
- Put them back in the refrigerator for about 1/2 hour before serving.
If you are not comfortable using the egg shells as mould, you are welcome to use any silicone mold available in the market.
You can substitute white chocolate for the frosting but the dark chocolate make the spiders look more menacing!