‘Spider Cake’ and ‘Spider Eggs’ for Halloween


I had fun Saturday.  OK, most days I have fun when it comes to making food, especially when I get to make food to share.   But Saturday I made a Spider Cake and Spider Eggs and took them to a Halloween Party at a local bar.   And since they had a contest going, well, I just could not resist, I had to make something.   And what better thing to make for Halloween than a ‘Spider’ Cake.    AKA Bologna Cake.

Bologna Slices spread with Cream Cheese mixture.

 

 After it was frosted with the Cream Cheese mixture I piped some cheese onto it in the shape of a spider web.   I actually used the cheese in the can and put it into a piping bag with a small tip.  Otherwise you would get a ‘star’ shape on there.

After making a ‘web’ all over the cake I had fun.   I made some spiders out of Black Olives.  For the cake I used Jumbo Olives, cut each one in half, then made ‘legs’ out of the other half.  You can get about 6 legs out of each half.   And if you mess up some of the cuts, well, no one’s looking if you happen to pop them into your mouth.  Aw, heck with it, pop a whole one in there, live dangerously.

Place one Momma Spider on the top of the cake, using a quarter of a smaller black olive for the head and then have some spiders crawling up the cake.  Have fun.

See what I mean, fun.   Don’t they look nice and creepy?

The finished platter.    I used smaller olives for the eggs, cause the Jumbo ones were too large.

Use your imagination, have fun with it.  I did.
Oh and by the way, I won first prize with this.

You can customize this for any special occasion.

Here’s the recipe:

Bologna Cake

Oscar Mayer Bologna, 12 oz package
2 –  8 oz. packages of cream cheese (use the leftover cream cheese and put into Deviled Eggs)
1 package of dry Ranch dressing
1 8oz can Aerosol Cheese, Sharp Cheddar
Buttery Crackers for putting it on.

I used the whole package of ranch dressing to 2 packages of cream cheese (what you don’t use on the cake is great on crackers the next day.)
Just spread the cream cheese, about a tablespoon or so, on each layer of bologna and continue till you’ve used up the whole package. I think it is important here to have the bologna in as uniform slices as possible, it makes for a very nice presentation.    Then ‘frost’ the cake with more of the cream cheese and decorate with the aerosol cheese, (it comes with a handy star tip).

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