Topsy-turvy Spider Web Cake

Ingredients

300 g butter
2 cups (440 g) caster sugar
4 eggs
600 g sour cream
2 cups (300 g) self-raising flour
1 cup (150 g) plain flour
1 cup (80 g) desiccated coconut
2 Tbs finely grated orange rind
1/2 cup (125mL) orange juice
Red and yellow liquid food colouring
250 g butter, extra, softened
500 g icing sugar mixture
2 Tbs milk
200 g white chocolate, melted
White chocolate writing icing, to decorate

Method

Preheat oven to 180 C. Grease and line the base and sides of 10 cm, 15 cm and 20 cm round cake pans with baking paper.

Use an electric mixer to beat butter and caster sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add sour cream. Beat to combine. Add combined flour, coconut, orange rind and orange juice, in alternating batches. Tint orange using red and yellow food colouring.

Spoon evenly among prepared pans. Smooth the surface. Bake for 45-50 minutes or until a skewer inserted in the centres comes out clean. Set aside in the pans for 10 minutes before turning onto a wire rack to cool completely.

Use an electric mixer to beat the extra butter in a bowl until very pale and creamy. Gradually add icing sugar, beating well after each addition. Add milk. Beat to combine. Add chocolate. Beat to combine. Tint orange using red and yellow food colouring.

Use a serrated knife to trim the top of each cake. Halve cakes horizontally. Spread cut sides with a little orange icing and sandwich together. Place 20 cm cake on a serving plate. Spread top and sides with orange icing. Use a serrated knife to cut the top of the 15 cm cake on an angle, then place on top of the 20 cm cake.

Spread top and sides with orange icing. Repeat with 10 cm cake and orange icing, placing it upside down on the 15 cm cake. Spread with remaining orange icing. Use white icing to pipe a spider web pattern all over the cake. Decorate with plastic spiders, if desired.

Credits: Coles

Photo Credits: Coles