They're creepy and there are cookies; GOTHIC BLACK VELVET CAKE.
4. To decorate: Line a board with parchment. Break up the dark and white chocolate into separate heatproof bowls and sit them on pans of barely simmering water to melt. 5. Pour half the extra dark chocolate on to the centre of the parchment in a neat pool (put the rest back in the pan to keep warm). Pour the white chocolate in a pool directly on top.
6. Drizzle the white chocolate with a few drops of violet food colour gel. Spread gently using a small palette knife to marble the gel into the white chocolate a little to give it violet streaks, and then marble the white chocolate into the extra dark chocolate. Tap the board on the work surface to settle the chocolate and make a square approx. 18cm. Add a few drops more Violet Gel, if liked, and swirl into the chocolate a little more, tap again. Leave to set. 7. Load the remaining melted extra dark chocolate into a small uncut piping bag. Snip off a small point and then pipe sets of 4 pairs of legs on the other lined board.
Once you have 10-12 sets of legs, pipe a blob in the centre for the body. Place the spiders in a cool place to set.
8. Squeeze out the remaining dark chocolate from the bag back into the bowl - you will need to be able to re-melt this once the cake is decorated in order to pipe a web design on top.
9. For the buttercream icing: Put the butter in a bowl and beat until smooth. Gradually sieve and mix in the icing sugar to make a smooth, creamy icing. Stir in vanilla extract. 10. Trim the cake tops flat, then cut both equally through the middle to make 4 layers in total.
11. Put 225g of the icing in a bowl and add 25 drops violet food colour gel and mix well to make a pale violet icing. Spread 3 layers of cake with 150g of this icing and sandwich all the layers together. Cover and keep the remaining pale violet icing.
12. Spread and smooth 150g of the uncoloured buttercream round the sides and over the top of the cake to cover it thinly but evenly. Chill the cake for 30 minutes to firm icing.
13. Divide the remaining uncoloured icing between 2 bowls. Add 1/2 tsp violet food colour gel to one portion and 15 drops to the other. Mix both portions well, to make a deep violet shade and a mid-violet shade. 14. Once the cake has chilled, spread and smooth the deep violet icing round the bottom edge of the cake to cover it thinly but completely. Continue spreading the icing to come just about halfway up the side of the cake. Spread the mid-violet icing round the rest of the cake, so that it meets and slightly covers the deep violet icing, and continue spreading up the cake to just below the top edge. 15. Spread the remaining pale violet icing on top and smooth over the top edge to meet the mid-violet icing. Transfer to a serving plate or board. Leave aside in a cool place to firm. 16. To finish: melt the reserved dark chocolate, cool for 10 minutes then place in another small uncut piping bag. Snip off a small point and pipe concentric circles over the top of the cake to reach the middle. Pipe varying lengths of chocolate down the sides of the cake at intervals to make web drops for the spiders. Cool for a few minutes to set.
17. Carefully peel the spiders from the parchment and stick on to the web drops using a dab of melted chocolate. Break the marbled chocolate square into random shards and stick into the top of the cake at vertical angles. Your stunning, cake is now ready to serve and impress.