Clarissa the cow

Clarissa the Cow
1 Item


Fluffy frosting


Clarissa the cow

1.Preheat oven to 170°C/340°F. Grease 26cm x 35cm (10.-inch x 14-inch) baking dish and deep 30cm (12-inch) round cake pan; line bases and sides with baking paper, extending paper 5cm above sides.
2.Make cakes according to directions on packets;­ make the cake mixes in 4 batches so the mixture fits into the large bowl of an electric mixer. 6 packets go into the round pan (two batches of 3 mixes); and 4 packets go into the baking dish (2 batches of 2 mixes).
3.Spread mixture into round pan; bake about 2 hours. Spread mixture into baking pan; bake about 1 hour. Stand cakes in pans for 10 minutes before turning, top-side up, onto wire racks to cool.
4.Meanwhile, make fluffy frosting.
5.Level cake tops. Cut out cow’s body, ears and legs from rectangular cake and head from round cake. Secure cow’s body, cut-side down, to 35cm (14-inch) round cake board with a little fluffy frosting.
6.Secure head on top of body, cut-side down, with a little frosting. Using picture as a guide, position ears at top of head, secure with two bamboo skewers.
7.Melt white chocolate Melts in small bowl over small saucepan of simmering water until smooth (don’t let water touch base of bowl). Dip banana lollies into chocolate to coat, place on baking paper; stand until set.
8.Reserve 1½ cups frosting. Spread remaining frosting all over cake, except cow’s udder. Divide reserved frosting into three small bowls; tint one bowl dark pink, one pale pink and one brown.
9.Use brown frosting to make patches all over cow’s body and one ear. Spread dark pink frosting over the udder and other ear. Spread pale pink frosting to create the cow’s nose and mouth area. Position licorice for mouth.
10.Using picture as a guide, position white marshmallow for eyes; position and secure dark chocolate Bits on marshmallows to finish eyes.
11.Position pink marshmallows for nose. Position chocolate-dipped banana lollies for horns on top of head. Secure tiny tots to cow’s udder. Position lollipop and mint leaf at side of mouth.

Fluffy frosting

12.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.
13.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.
14.While the syrup is boiling, beat the egg whites in a small bowl until stiff. Keep beating until syrup reaches the correct temperature.
15.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.

Clarissa the cow is out in the paddock, eating the flowers and generally getting into all kinds of mischief.


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