Baking

Circus ellie-phant

circus ellie-phant
1 Item
1H

Ingredients

Method

1.Secure the round cake to 25cm x 35cm (10-inch x 14-inch) rectangular cake board with a little frosting. Using a 11cm round cutter, cut two rounds from one slab cake. Use a knife to shape a 1cm curve into each round; secure to round cake with a little frosting to form ears.
2.Use a sharp knife to cut the remaining slab cake into a 15cm x 7cm rectangle; secure to the round cake with a little frosting to form the trunk.
3.Trim trunk to curve slightly. Tint the frosting grey using the black colouring. Spread over top and sides of cake. Use a wooden skewer to make trunk creases. Position the bananas to form tusks.
4.Knead icing on a surface dusted with a little icing sugar until icing loses its stickiness. Divide icing into three balls; tint one ball pink and one ball blue. Roll the pink icing out on a surface dusted with a little icing sugar into a 3mm thickness.
5.Using a 8cm cutter, cut two rounds from icing. Trim 1cm off each round. Position icing on each ear, using picture as a guide.
6.Roll white icing on a surface dusted with a little icing sugar into a 3mm thickness. Using a 4cm cutter, cut two rounds from icing. Roll blue icing on a surface dusted with a little icing sugar into a 3mm thickness.
7.Using the 3cm cutter, cut two rounds from icing. Secure blue icing to white icing with a little water. Position on cake to form the eyes.
8.Secure black jubes to blue icing. Roll a little of the remaining white icing into small balls; secure to jubes with a little water to form pupils.

If you don’t have an 11cm round cutter, simply use a saucer or bowl instead. Add an icing bow to the ear for a girly elephant or use a pretty ribbon. If using butter cream instead of the vanilla frosting, you will need one quantity of butter cream. You need 1 sponge cake round and 2 sponge cake slabs for this recipe.

Note

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