Double digits

double digits
12 Item
2H 10M
2H 40M


Butter cream


1.Preheat oven to 170°C (150°C fan-forced). Grease pans; line base and side(s) with baking paper, extending the paper 5cm (2 inches) above sides.
2.Make one cake according to directions on packet; pour mixture into bar pan. Bake bar cake about 40 minutes. Stand in pan 10 minutes before turning, top-side up, onto a wire rack to cool.
3.Make remaining cakes according to directions on packets; pour mixture into round pan. Bake about 1½ hours. Stand in pan 10 minutes before turning, top-side up, onto a wire rack to cool.
4.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.
5.Using a serrated knife, level cake tops so they are the same height. Cut round cake to form a `Y’ in the centre, as pictured. Trim bar cake to form the number 1, as pictured. Secure cakes to cake board with a little butter cream.
6.Tint butter cream pale yellow; spread all over both cakes.
7.To decorate sides of cakes, measure the height of the cakes; using a pair of scissors, cut the sour straps into lengths of the same height. Position the sour straps on all sides of both cakes, as pictured.
8.Using scissors, cut the jubes in half; position, cut-side up, on tops of cakes, overlapping slightly, to cover completely.

8cm x 25cm x 7cm (3¼-inch x 10-inch x 2¾-inch) bar cake pan deep 25cm (10-inch) round cake pan 45cm (18-inch) square cake board. Be careful when cutting the jubes as they tend to stick to the knife. To avoid this, dip the knife in hot water and dry it before cutting.


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