Beat the eggs, oil, syrup and milk together in a smaller bowl/jug
Make a well in the dry ingredients and pour in the egg mixture
Beat well and pour into tins
Bake for 30 – 35 mins until the cake springs back when pressed with a fingertip
Turn onto a wire rack to cool.
Melt the dark chocolate in a small bowl over a pan of hot water
Add the butter in pieces and mix well
Allow to cool slightly
Spread half the icing on to one of the cakes and sandwich the other on top of it
Cover the cake with the rest of the icing (you will need to do two coats, pop the cake in the fridge to set the first coat before adding another, keep the chocolate warm over the pan while you do this)
Break the white chocolate pieces into a clean bowl and melt over a pan of hot water, stirring gently
Leave to cool for a few minutes and spoon into a piping bag/ small plastic bag with a tiny corner snipped off or one of these child friendly piping nozzles
Gently squeeze a spiral design on to your cake
Using a wooden skewer or cocktail stick drag lines out from the centre to the edge
Finally, pop your spider into her rightful home!
Nutritional information is only an approximate guideline, created using an online calculator. Calculations will vary according to the ingredients you use and your cooking methods.