Heat the oven to 160°C (325°F, Gas Mark 3)

Sift the dry ingredients into a large bowl

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!