Place butter and shortening together in the bowl of your mixer. On medium speed mix them together until it is all creamed together.

Turn the mixer to the lowest setting and slowly add the powdered sugar.

Once all the powdered sugar has been added and mixed well add the vanilla extract and hot water(if you need to thin out the buttercream frosting)

Turn the mixer to medium-high speed and continue mixing until the frosting is light and fluffy.

Preheat the oven to 350 degrees.

Place your self-rising flour, cake flour, and sugar in the bowl of your mixer. Mix them together for a minute or two until they are well combined.

Cut your butter into tablespoon pieces. Slowly add your butter into the flour mixture one piece at a time continue mixing until you have reached the texture of sand.

Pour half of your milk into the flour mixture and mix just until the milk is incorporated. Use your rubber spatula to scrape down the sides of your bowl. Add your remaining milk and the vanilla to your batter and mix until combined.

Slowly add in one egg at a time to the cake batter, making sure each egg is incorporated before adding the next egg.

Pour the cake batter into 2 9 inch round cake pans.

Bake for 30-35 minutes until the cake is fully baked. You can test this by using a toothpick and when it comes out clean from being poked in the cake it is done baking.

Bake your cakes and let them cool. While the cakes are cooling make the Vanilla buttercream Frosting.

Once the cakes are cool remove them from the cake pans.

Place one of your cakes on the cake plate. Place your filling of choose on your cake layer and top with the other 8-inch cake.

Using a sharp carving knife trim the edges of two sides of the cake so you have an oval shape.

Crumb coat the outside of the cake by lightly putting a thin coating of buttercream frosting.

In a large mixing bowl place three-fourths of your buttercream with some red food coloring and stir until well combined and you are left with a bright red color.

Using your offset spatula frost the cake evenly with the red buttercream. Take your sheet of paper towel and place it on the top of the cake and gently rub it until your buttercream is smooth. Repeat this step with the sides of the cake.

Place one cup of the white frosting in a medium mixing bowl and dye it black with the black food coloring. Transfer the buttercream to the pastry bag that has the piping tip inside.

Pipe a long line from one side of the cake straight down the middle to the other side of the cake. About two thirds up on the top of the cake make in a line straight across horizontally making sure the line goes down each side.

Pipe two additional lines in each fourth of the cake from the center of the meeting point of the black lines down the side of the cake.

On the top of the cake in each wedge, connect each wedge by piping three curve horizontal lines to create a spiderweb pattern. Repeat this web design on the side of the cake as well.

Pipe two sideways rounded triangle for spider man's eyes making sure the top of the triangles points inwards.

Place the remainder white butter cream into a pastry bag. Fill the triangles of Spiderman's eyes with the white buttercream. Use a sheet of paper towel to lightly and smooth the eyes out.

Trace the outline of spider man's eyes with the black frosting.