Make spider legs 1 day in advance. Tint 1-¾ oz. fondant Black. Knead in 1/8 teaspoon Gum-Tex. Roll eight logs, each 1/8”" diameter x 3-½"” long. Download and print project template and use it to shape legs; reverse template to make left side legs. Make two front legs, four middle legs and two back legs. Let dry on cornstarch-dusted board, about 24 hours. Note: project time does not include neither the drying time for the spider legs nor the flies described in step 2.

Make flies also 1 day in advance. Tint a 1"” ball of fondant Light Gray. Knead in a small amount of Gum-Tex. Use 9”" fondant roller with Pink guide rings to roll out fondant 1/16"” thick. Use straight edge of heart cut-out “F” to cut two heart wings for each fly. Prepare thinned fondant adhesive by combining 1 oz. (1-1/2” ball) of Ready-To-Use White Rolled Fondant and 1/4 teaspoon water following recipe directions. Overlap points of two hearts. Use brush and thinned fondant adhesive to attach two hearts together.
For each body, shape a 3/8" Black fondant ball into a log, ½" long x ¼" diameter. Use brush and thinned fondant adhesive to attach to wings. Let dry in small section of cornstarch-dusted wave flower former, about 24 hours.

Make checkerboard cake. Prepare three boxes of White cake mix, separately, according to package directions. Divide batter in two portions. Use clean toothpicks to tint one portion green; leave the second portion plain.
For bottom and top layers of cake, use batter dividing ring to fill two pans from set 2/3 full according to package directions, using plain batter for outer and center sections and Green batter for the remaining section. For middle layer of cake, use clean dividing ring to fill remaining pan from set 2/3 full with Green batter in outer and center sections and plain batter for the remaining section. Remove ring from pan. Bake and cool cakes, according to package directions. Note: project time does not include this baking and cooling time.

Make spider. Prepare cereal treats mixture following recipe directions. Place mixture on parchment paper. Use buttered hands to shape mixture into a ball, 3" diameter. Save remaining mixture for another use.

Prepare base board for spider. Cut 8" cake circle into a 2-1/2" circle. Cover with 2 oz. Black fondant. Place spider on board.

Decorate spider. Reserve some White icing, then tint portions of decorator icing Black, Green and Violet. (Combine Violet with Rose for violet shown.) Use tip 3, cut disposable decorating bags and White icing to pipe large ball eye and Green icing to pipe small ball eye. Use tip 3 and Black icing to pipe dot pupils. Use tip 3 and White icing to pipe zigzag smile. Use tip 14 and Black icing to cover spider with stars.

Fill and ice checkerboard cake. Tint piping gel Red. Use tip 12, a cut disposable decorating bag and Red gel to fill layers, inserting tip into each layer at even intervals and filling all three sections of layers. Stack cakes on base board.

Use spatula and Violet icing to ice cake smooth.

Assemble cake. Position spider on cake top. Insert legs. Use tip 3 dots of icing to attach flies to cake.