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Butter cream


1.Preheat oven to 180&degC. Grease and line deep 22cm-round cake pan. Make cake according to directions on packets, pour into pan; bake about 1 hour. Stand cake in pan 5 minutes; turn onto wire rack to cool.
2.Place cake on 30cm round prepared board top-side up; using serrated knife, shape cake to make a pit and hill.
3.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. Tint butter cream with yellow colouring; spread all over cake.
4.Sprinkle cake with Violet Crumble.
5.Place chocolate fruit and nuts around base of cake.
6.Position toys on cake.

Violet Crumbles can be substituted with Crunchie bars or any other chocolate-coated honeycomb.


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