Apple Sour Cream Cake with Goat Cheese Frosting, Marshmallow Cobwebs, and Chocolate Spiders

It’s nearly Halloween!



Halloween isn’t really a thing in Singapore so it’s great that I finally get to experience some of the festivities here in London.


Also, goat cheese frosting. What. But it goes great with the apples in the cake!


The marshmallow was a nightmare to work with. It was sticking EVERYWHERE, and the first time I tried decorating the cake my frosting wasn’t set enough and the marshmallow strings were basically pushing my lovingly levelled frosting around.

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Luckily, marshmallow washes off quite easily under running water.


The chocolate spiders were fun to make too! Although I clearly don’t know how a spider looks like.

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Overall this was an alright cake. To quote my flatmate, “this cake tastes like autumn”, with a subtle apple and cinnamon flavour. The texture was on the dense side (as is usual of cakes made with oil) but it was still soft and moist. It could probably do with more apple chunks, but I’m not sure how that would affect the recipe. I made the frosting a little too sweet, so I only used a really thin layer.

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I got the recipe for the cake from here, and the idea for the marshmallow cobweb from here.

Ingredients (makes a 2 layered 8-inch cake)

Apple Sour Cream Cake

  • 219g all-purpose flour (or 1 3/4 cups)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cardamom/cinnamon (whichever you prefer)
  • 1/2 cup grapeseed/canola oil
  • 100g granulated sugar (or 1/2 cup)
  • 100g light brown sugar (or 1/2 cup)
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 113g sour cream (or 1/2 cup)
  • 1 cup finely diced apples, peeled

Goat Cheese Frosting

  • 113 unsalted butter, softened (or 1/2 cup)
  • 85g goat cheese, softened (or 3 ounces)
  • 300-375g confectioner’s sugar/icing sugar (or 2 1/2 – 3 cups)
  • 1/2 tsp vanilla extract
  • 2 tbsp sour cream/milk


  • 200g marshmallows
  • 50g chocolate



  1. Stir together the dry ingredients (flour, baking powder, baking soda, salt, cardamom/cinnamon).
  2. In a separate bowl, whisk the oil and sugar. Then add eggs one at a time and mix after each addition. Then add vanilla and mix. Then add sour cream and mix.
  3. Add the dry ingredients into the wet ingredients in two batches, mixing between each addition.
  4. Fold in the diced apples.
  5. Bake at 180°C for about 50-60 mins. Cool on wire rack.


  1. Beat butter until smooth. Add the goat cheese and mix. Add the vanilla and mix. Add the sour cream/milk and mix.
  2. Adjust the consistency of the frosting with sifted icing sugar, mixing well after each addition.
  3. Frost the cake and put it in the fridge for at least 2 hours, or until the frosting has stiffened.


  1. To make the cobweb, melt the marshmallows in a microwave for 30s at a time until marshmallows are super stretchy. Stir vigorously with a spoon until marshmallows are cool to the touch. Taking a chunk of marshmallow between two hands, pull the marshmallow so a thin string forms, and drape it over the cake for a cobweb effect.
  2. If the marshmallows stop being stretchy, put it back in the microwave.
  3. To make the chocolate spiders, melt some chocolate and place in a piping bag. Pipe out a larger ball and a smaller ball for the body of the spider. Then, to make the legs, pipe a series of small ‘7’s on baking paper and put it in the fridge to harden up.
  4. When the spider legs are hard enough to work with, attach the spider legs to the body of the spider. If you have problems keeping the legs upright use a bit of leftover chocolate in the piping bag to stick the legs in position.


  • The marshmallow is suuuuuuuper sticky to work with. It’s going to be messy.
  • Make sure your frosting is stiff enough before attempting to drape the cobweb over it, or your frosting will get messed up as I found out the hard way. Fondant or hardened ganache might be better to frost your cake with for this decoration type.
  • The thinner your marshmallow strands, the better your cake will look.
  • I only used 260g of icing sugar as opposed to the 300-375g recommended by the recipe, and I already felt it was too sweet. You can use less if you want, but that would come at the cost of decreased volume and stiffness of the icing. You might have to refrigerate the icing and cake briefly first to make the frosting easier to apply.

3 thoughts on “Apple Sour Cream Cake with Goat Cheese Frosting, Marshmallow Cobwebs, and Chocolate Spiders

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