Quick & Easy

Disco diva

disco diva
16
1H

Ingredients

Buttercream

Method

1.Preheat oven to 180°C (160°C fan forced). Grease and line baking dish with baking paper, extending paper 5cm above sides.
2.Make cakes according to directions on packets. Pour into dish, bake about 1 hour. Stand cake for 20 minutes before turning, top-side up, onto a wire rack to cool.
3.Using a serrated knife, level top of cake. Secure cake, cut-side down, on cake board with a little butter cream.
4.Tint butter cream pink, spread all over cake.
5.Beat the butter 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.
6.Remove heads from ALLEN’S SNAKES ALIVE. Using the picture as a guide, cut and arrange the snakes’ tails to form the word “DISCO”, dipping some of the cut ends into a little water and then into the edible glitter. Position the disco ball above the “i”. Sprinkle edible glitter over top of cake.
7.Position ALLEN’S MARELLA Jubes around top edge of cake. Wrap ribbon around base of cake.

equipment deep 26cm x 36cm baking dish 30cm x 46cm covered cake board (page 110) decorations 3 red ALLEN’S SNAKES ALIVE 1 each orange, yellow and green ALLEN’S SNAKES ALIVE 2cm silver disco ball silver edible glitter 52 ALLEN’S MARELLA Jubes 1.3 metres silver sequined ribbon Edible glitter is available from specialist cake decorating shops. You will need 2 x 190g packets of ALLEN’S MARELLA Jubes.

Note

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