Ingredients
Buttercream (1 quantity)
Method
1.Preheat oven to 170°C (150°C fan forced). Grease pan, line base and sides with baking paper, extending paper 5cm (2 inches) above sides.
2.Make cakes according to directions on packets. Spread mixture into pan, bake about 1½ hours. Stand cake in pan 10 minutes before turning, top-side up, onto wire rack to cool.
3.Level cake top, turn cake cut-side down. Cut out apple, secure cake, cut-side down, to cake board with a little butter cream. Spread butter cream all over cake.
4.Place a single sour strap on the side of the cake, making sure it touches the board, measure and cut the sour strap so that it lays about 2cm (¾ inch) over the top edge of the cake. Repeat with remaining sour straps. You will need about 30 pieces.
5.Unroll fruit and cola wheels; trim and position to cover the inside cut edge of the sour straps. Position almonds on cake for apple seeds.
6.Make a hole in the side of Twix Bar with toothpick. Push one end of the mint leaf onto the toothpick, push the toothpick into the hole in the Twix Bar. Push Twix Bar into top of the apple for stem.
deep 25cm (10-inch) round cake pan 35cm (14-inch) round cake board 1 toothpick 2 packets strawberry sour straps 2 rolls yellow fruit and cola wheels 6 coloured sugar-coated almonds 1 Twix Bar 1 mint leaf Make a hole in the side of a Twix Bar with a toothpick. Push one end of the mint leaf onto the toothpick, then stick into the hole in the Twix Bar. Push Twix into the top of the apple. No worms are hidden inside this delicious apple.
Note
