Buttercream (1 quantity)
1.Preheat oven to 180°C (160°C fan forced). Grease and line baking dish with baking paper, extending paper 5cm above sides.
2.Make cakes according to directions on packets. Pour mixture into dish, bake about 1 hour. Stand cake in dish for 10 minutes before turning, top-side up, onto a wire rack to cool.
3.Using a serrated knife, level cake top; turn cake cut-side down. Using the picture as a guide, cut out boardies shape from cake using a ruler to cut the straight edges. Secure cake, cut-side down, on cake board.
4.Beat the butter in a small bowl with an electric beater until the butter is as white as possible. (This will result in a whiter buttercream which will give you better results if colouring it). Gradually beat in half of the sifted icing sugar, then the milk, then the remaining sifted icing sugar.Beat until the butter cream is smooth and spreadable. Keep scraping down the side of the bowl during beating.
5.Tint butter cream turquoise using both the colourings, spread all over cake.
6.Knead ready-made icing on a surface dusted with a little sifted icing sugar until icing loses its stickiness. Roll out to 3mm thick. Cut a 3cm waistband from icing. Position waistband on cake. Attach cord around cake, tie with a bow.
7.Cut Strawberry off ALLEN’S Strawberries & Cream, using picture as a guide, pinch end to make a petal. Position ALLEN’S MARELLA Jubes and NESTLÉ SMARTIES to complete flowers.
Equipment 26cm x 35cm baking dish ruler 30cm x 40cm covered cake board (page 110) Board shorts can be completed a day before the party.Note