Serve these spider-decorated petit fours on your Halloween sweet table, or give to your favorite trick-or-treaters. Wilton Ready-To-Use Decorator Icing covers the cakes, and it shows off the black buttercream icing spider and web decorations quite creepily!
Make mini cakes. Prepare batter following recipe directions. Bake and cool cake. Use cake leveler to trim cake to 2 in. high. Use largest round cut-out to cut out cake circles.
Cover mini cakes with icing. Reserve a small amount of icing. Heat remaining icing in container at defrost setting (30% power) for 20-30 seconds. Stir. Repeat until consistency of icing will pour. Place cakes on cooling grid positioned over parchment paper. Cover cakes with poured icing. Tap grid gently to remove air bubbles. Let dry 1 hour.
Decorate mini cakes. Tint reserved icing black. Use tip 2 and black icing to pipe spider web designs, spiders and strings on cakes. Place cakes on small serving plates. Use tip 3 and black icing to pipe bead bottom borders.
The drop string is traditionally used as decoration on the sides of the cake and is the basis of more ornate string work. Called a "drop" string because the line of piped icing is allowed to "drop" or fall, by itself, before reattaching it to your cake. Pipe a row of single strings or multiple strings in rows of two or three.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.