Covering Lots of Ground Spider Cake

Step 1

Cut double-thick cake boards to fit body and head cakes. Wrap both boards and craft block with foil.

Step 2

Lightly ice soccer ball body cake smooth with spatula; divide in half, marking center of cake with toothpick.

Step 3

Starting from center, mark seven 1 in. divisions for stripes, leaving any excess width on ends. Cover stripe areas with tip 16 pull-out stars.

Step 4

For head, generously ice mini ball with spatula and attach to body; cover with tip 16 pull-out stars.

Step 5

Position gumball eyes and attach candy-coated chocolate pupils with tip 16 dots of icing.

Step 6

Roll a 3/4 in. ball of neon orange fondant for nose; position. Attach candy corn mouth with icing.

Step 7

Position cake on foil-covered craft block to raise and support spider´s body.

Step 8

For front and back sets of legs, cut four 2 in. and four 3 1/2 in. licorice sections.

Step 9

For middle sets of legs, cut four 2 1/2 in. and four 3 1/2 in. licorice sections.

Step 10

Tint neon purple fondant black with icing color and roll into eight 3/4 in. balls to be used for joints on legs.

Step 11

For feet, roll eight neon orange fondant pieces into 1 1/2 in. x 1 1/4 in. shapes. Insert joint pieces on ends of short leg sections, then insert long leg sections in joints.

Step 12

Insert feet into end of long leg sections. Insert legs 1 1/4 in. apart in cake.

Note: Combine Lemon Yellow and Leaf Green for green shown.