Photography by John Paul Urizar
Ingredients (serves 12)
- 600g packet vanilla cake mix
- 1/3 cup vegetable oil
- 3 eggs
- Butter cream icing
- 185g butter, softened
- 2 1/4 cups icing sugar mixture
- 2 tablespoons milk
- Red food colouring
- Yellow food colouring
- 20cm liquorice strap
- 8cm strawberry sour strap
- 300g packet fruit rings (see tip), halved
- 2 round peppermints
- 1/2 x 100g packet Chang's fried noodles
Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and side with baking paper. Make packet cake following packet directions. Pour into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted in the centre comes out clean. Stand cake in pan for 5 minutes. Turn out onto a wire rack to cool completely. Transfer cake to a board.
Meanwhile, make icing Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until well combined. Tint orange with red and yellow food colouring.
To decorate Spread icing over top and side of cake. Cut two 2cm and one 3cm rounds from liquorice strap. Trim 2cm rounds to form oval shapes for eyes. Reserve trimmed sections for eyebrows. Trim 3cm round to form a triangle for nose.
Cut remaining liquorice strap into thin strips. Trim to form three 7cm strips and two 5cm strips. Cut strawberry strap into 3 long strands. Cut in half crossways to form 6 smaller pieces for whiskers.
Using a little icing, stick liquorice eyes onto mints. Position eyes and nose on cake. Position 5cm liquorice strips from top of nose to above eyes. Place eyebrows at end of strips.
Position 7cm strips to form mouth. Position strawberry strap lengths as whiskers. Position a halved green fruit ring in place to define mouth. Place remaining red, orange and yellow fruit rings around edge of cake, placing a few extra above eyes to form a mane. Scatter a few fried noodles in and around fruit rings. Press remaining fried noodles around edge of cake. Serve. Select a packet of fruit rings containing lots of red, orange and yellow.
You'll need a 28cm to 30cm round cake board or plate.
Super Food Ideas - March 2009, Page 79
Recipe by Kim Coverdale