Baking

Clara crocodile

Clara Crocodile
1 Item
40M

Ingredients

Butter cream
Decorations

Method

1.Preheat oven to 180°C/350°F. Grease two 20cm x 30cm (8-inch x 12-inch) rectangular cake pans; line bases and sides with baking paper, extending paper 5cm above sides.
2.Make cakes according to directions on packets; divide mixture evenly into pans. Bake about 35 minutes. Stand cakes in pans 5 minutes before turning, top-side up, onto wire racks to cool.
3.Level cake tops so they are the same height; turn cakes, cut-side down.
4.Cut a 7cm piece off one end of one cake. Position cake pieces, cut-side down, on 35cm x 60cm (14-inch x 24- inch) rectangular cake board and cut out crocodile shape, using picture as a guide; secure with a little butter cream. Discard leftover cake.
5.To make butter cream, beat butter until white as possible, gradually beat in half the sifted icing sugar then milk, then remaining icing sugar. Beat until smooth.
6.Tint ⅓ cup of the butter cream yellow; tint remaining butter cream green. Spread yellow butter cream over tummy of crocodile. Spread green butter cream over remaining cake.
7.Place lollipops into a small plastic bag; using end of a rolling pin, smash lollipops to create uneven sized shards; discard sticks. Shake broken lollipops through coarse sieve; discard fine powdered pieces. Sprinkle lollipop shards over crocodile’s back and tail.
8.Position yellow Smarties for teeth. Trim marshmallow into eye shape; position on cake.
9.To make eyelashes, cut small piece of licorice strap into a rectangle, then cut into thin strips. Do not cut all the way through the strap. Fan licorice, position above eye. Position jelly bean on marshmallow for iris.
10.Cut licorice into six strips for claws. Position three pieces on each foot.

You will need to buy a 265g packet of small lollipops for this recipe. You should never smile at a crocodile, or be taken in by her welcoming grin, but Clara looks friendly enough — maybe!

Note

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