70gblack liquorice laces (approx weight) cut into 8 equal-length pieces for each spider (GF if needed)
200gblack candy meltsapprox weight
black sprinkles(optional) make sure they are gluten free as needed
In a large bowl, mix the cake crumbs with the coconut cream and honey/syrup until sticky and combined.
Using your hands, mould and roll the mixture into 8 equal-sized quite condensed cake balls.
Place in the fridge to chill for 2 to 3 hours.
Use a skewer to poke 4 holes in each side of each cake-ball, where you want the legs to go.
Take your cut liquorice 'legs" and carefully push one into each hole about 1 cm deep.
Melt a couple of handfuls of candy melts according to the manufacturer’s instructions (if you need more later, you can add and re-melt).
Take each cake ball in turn and using a small pastry brush, 'paint' each cake spider with candy melt ensuring the sponge is covered completely. (TIP - Use a skewer poked into the bottom to hold the cake ball. This will allow access the the whole ball, without having to touch the cake).
Whilst the candy melt is still a little sticky, dip the spider’s head into sprinkles (if using).
Once covered, remove the skewer (if used) and cover the hole with a small blob of candy melt.
Place on a piece of non-stick baking paper and leave to set.
Once all the spiders are covered and dipped, stick on the eyes. Use a small spot of candy melt to stick each eye in place.
Leave the spiders to set completely (This process will be quickened by placing in the fridge for 10 minutes).
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.