1 Item


Butter cream (1 quantity)


1.Preheat oven to 180°C (160°C fan forced). Grease cake pan, line base and sides with baking paper, extending paper 5cm (2 inches) above sides.
2.Make cake according to directions on packet. Spread mixture into pan, bake cake about 35 minutes. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool.
3.Level cake top and trim sides to make a square, secure cake, cut-side down, on cake board with a little butter cream. Spread butter cream evenly over top and sides of cake.
4.To make butter cream. Beat the butter (and any flavouring if using) 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.Knead ready-made icing on surface dusted with a little sifted icing sugar until icing loses its stickiness. Roll icing on surface dusted with sifted icing sugar until slightly larger than top of cake. Trim icing to fit top of cake exactly, carefully lift icing onto cake.
6.Cut licorice into 32 squares. Press licorice squares gently into icing to create chessboard. Cut four strips of licorice to cover each side of the cake. Position licorice around sides of cake.
7.Arrange chess pieces on cake.

EQUIPMENT Deep 22cm (9-inch) square cake pan 35cm (14-inch) square cake board DECORATIONS 500g ready-made white icing pure icing (confectioners’) sugar, for dusting 2 black licorice straps chess pieces Chess has long been considered the sport of kings and aristocrats. If you have a grand master in the making, this is the cake that will have the party in check mate mode.


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