Baking

Charlotte the sheep

Charlotte         the           sheep
1 Item
2H

Ingredients

Fluffy frosting
Decorations

Method

Charlotte the sheep

1.Preheat oven to 170°C/340°F. Grease deep 30cm (12-inch) round cake pan; line base and sides with baking paper, extending paper 5cm above sides.
2.Make cakes according to directions on packets. Spread mixture into pan; bake about 2 hours. Stand cake in pan 10 minutes before turning, top-side up, onto wire rack to cool.
3.Level cake top; using a sharp serrated knife, split cake in half horizontally. Using picture as a guide, cut out the head and body from cakes.
4.Secure the body, cut-side down, on a 40cm (14-inch) round cake board with a little fluffy frosting. Secure head on top of body with a little fluffy frosting.
5.Heat oil in large saucepan. Add popping corn; stir to coat kernels in oil. Cook, covered, shaking pan occasionally, about 5 minutes or until popping stops. Transfer popcorn to large heatproof bowl, cool.
6.Meanwhile, spread fluffy frosting all over head and body of sheep.
7.Using picture as a guide, position popcorn all over cake, leaving the face uncovered.
8.Cut marshmallow in half; position marshmallow halves as ears. Secure two almonds on ears with a little fluffy frosting. Position remaining almond for nose.
9.Position licorice rounds for eyes. Position licorice tubes at base of body for legs, pushing into frosting to secure.
10.Cut remaining licorice rounds in half and position for feet, securing to cake board with a little fluffy frosting. Using scissors, cut licorice strap into a thin strip, position on sheep’s face for mouth.

Fluffy frosting

11.Combine sugar and water in small saucepan; stir over high heat, without boiling, until sugar dissolves. Boil, uncovered, without stirring, about 3 to 5 minutes or until syrup is slightly thick.
12.Remove from heat, allow the bubbles to subside then test the syrup by dropping 1 teaspoon into a cup of water. The syrup should not change colour; if it does, it has been cooked for too long and you will have to discard it and start again.
13.While the syrup is boiling, beat the egg whites in a small bowl until stiff. Keep beating until syrup reaches the correct temperature.
14.When syrup is ready, allow bubbles to subside then pour a very thin stream onto the egg whites with mixer operating on medium speed. Continue beating and adding syrup until syrup is used. Continue to beat until frosting stands in stiff peaks.

You can use ready-made air-popped popcorn instead of making your own; you will need about 8 cups. While this looks cute enough for a baby’s first birthday, it’s best not to use the popcorn ­instead, pipe some of the frosting over the sheep to make its woolly coat.

Note

Related stories