Dot Klerck of Eat Cake Party joins us and shows us how to create the structure and more for her seriously creepy spider cake!
Check out more of Dot's work as well as where she'll be teaching around the world next, on her Facebook page, here...
or her website, here!
Some notes from the session:

2.5 mm binding/fencing wire
12 mm (1/2 inch) MDF board for the cake board (which was cut to 18"x18") and spider's body board (which was 8" long from top of head to bum)
3 mm drill bit used to make holes (at and angle)
Dot used about 2 pounds of already tempered chocolate (compound chocolate, not couverture)

Here's an excerpt from an article on the differences between kinds of chocolate...
What’s the difference?
Compound Chocolate: Compound chocolate substitutes the two main ingredients found in real chocolate. Instead of chocolate liquor, it has cocoa powder, and replaces cocoa butter with an oil. This means, for candy making, this chocolate can be melted down and dipped and will set up fine. It tastes a little different. Most people can’t tell, but when tasted next to a couverture chocolate, then the difference can be seen.
(Gygi’s Compound Chocolates: Callebaut Snaps, Guittard Apeels)
Couverture Chocolate: (Real Chocolate) As stated above, real chocolate has cocoa butter and chocolate liquor as main ingredients. This means that it requires more attention and preparation when being melted down. Unlike the compound coating, it cannot just be melted down. It has to be tempered. If it’s not, then the chocolate will bloom, or may not even set up properly. When it is tempered correctly, it sets up with a glossy shine, has a snap and melts in your mouth.
(Gygi’s Couverture Chocolates: Callebaut Callets, Peter’s Chocolate Bars & a whole lot more!)

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LINKS

Dot's website, Eat Cake Party: https://www.eatcakeparty.co.za/gallery
Dot's Facebook page: https://www.facebook.com/eatcakeparty/
Compound chocolate examples - Callebaut Snaps: http://www.gygi.com/features/Snaps?keywords=Callebaut
Compound chocolate examples - Guittard Apeels: http://www.gygi.com/shop/index.php/catalogsearch/result/?q=apeels
Couverture chocolate examples - Callebaut Callets: http://www.gygi.com/shop/index.php/catalogsearch/result/?q=callebaut+callets
Couverture chocolate examples - Peter's Chocolate Bars: http://www.gygi.com/brands/peter-s-chocoalte.html