This Red Velvet Marshmallow Spiderweb Cake is a classic red velvet cake, frosted with deep black chocolate buttercream, and covered with a spooky web of spiderwebs, made entirely from marshmallows.
Ingredients
For the Candy Spider:
- 6 oz red candy coating
- 2 TBSP light corn syrup
- Black pearl sprinkles
For the Red Velvet Cake:
- 11 1/4 oz all-purpose flour (2 1/2 cups)
- 10 1/2 oz granulated sugar (1 1/2 cups)
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp unsweetened cocoa powder
- 8 fl oz vegetable oil (1 cup)
- 12 fl oz buttermilk (1 1/2 cups)
- 2 eggs
- 2 tbsp red gel food coloring
- 1 tsp white vinegar
- 2 tsp vanilla extract
For the Buttercream:
- 6 oz unsweetened chocolate finely chopped
- 4 fl oz pasteurized liquid egg whites (1/2 cup)
- 16 oz powdered sugar (4 cups)
- 1/4 tsp salt
- 16 oz unsalted butter at room temperature (4 sticks)
- 1 TBSP vanilla extract
- Gel food coloring: I used Americolor Super Black and Super Red
To Decorate:
- 6 oz large marshmallows
Instructions
To Make the Candy Spider:
- To make the chocolate plastic, melt the red candy coating in a medium bowl in the microwave, until melted and smooth. Add the light corn syrup, and stir it in—it will quickly become thicker, like a paste. Stir just until all of the coating is incorporated and it come together in a ball. Don’t over-mix, or the oil might start to separate. Less is more!
- Scrape the chocolate plastic out onto a sheet of plastic wrap, and wrap it tightly into a package. Let sit overnight.
- The next day, the chocolate plastic will be quite hard at first. Sprinkle your work station with powdered sugar, and knead it until it becomes soft and pliable.
- Vìsìt red velvet marshmallow spiderweb cake @ sugarhero.com for full ìnstructìons.