Quick & Easy

Even more animals

even m or e  animals
18 Item
40M
20M
1H

Ingredients

Butter cream

Method

1.Preheat oven to moderate. Grease 12-hole (⅓ -cup/80ml) muffin pan. Make cake according to directions on packet, pour ¼ cup mixture into each hole; bake in moderate oven about 20 minutes. Stand cakes in pan 5 minutes; turn onto wire rack to cool.
2.Make butter cream: In a small bowl, beat butter with an electric mixer until as white as possible; beat in sifted icing sugar and milk in two batches.
3.Leave one-third of the butter cream white. Divide remaining butter cream among four small bowls. Tint with one of the suggested colours: black, green, yellow and brown.
4.Red back spider: Turn one patty cake upside down; trim into spider shape. Spread all over with some of the black butter cream. Place coconut and black colouring in small plastic bag; rub until coconut is evenly coloured, press all over body. Cut liquorice strap into thin strips for legs. Use toothpick to make holes in spider’s body; poke legs into holes. Position red Skittles for red markings on back; position purple Skittles for eyes. Use black decorating gel to dot pupils onto eyes.
5.Tommy tortoise: Turn one patty cake upside down; trim into tortoise shape. Spread all over with some of the green butter cream. Break freckles coarsely; press onto back to form shell. Trim jube; position for head. Using black decorating gel, mark eyes and mouth on head. Press jelly beans into side for legs.
6.Mildred mouse: Turn one patty cake upside down; trim into mouse shape. Spread all over with some of the white butter cream, shaping butter cream to accentuate the pointy nose. Press desiccated coconut all over body. Cut Mallow Bakes in half horizontally; position two halves for ears and one for the nose. Trim liquorice strap for tail, whiskers and eyes.
7.Pamela panda: Turn one patty cake upside down; trim into panda shape. Spread all over with some of the white butter cream. Press coconut all over face. Cut prune in half crossways; secure to head for ears using a little butter cream. Cut two circles from liquorice strap for eye patches; secure using a little butter cream. Halve Fizzer; secure to black eye patches using a little butter cream. Using black decorating gel, dot pupils on eyes. Trim small triangle from liquorice for nose and two thin strips for mouth; secure using a little butter cream. Position pink M&M for mouth.
8.Bumble bee: Turn one patty cake upside down; trim into bumble bee shape. Spread all over with some of the yellow butter cream. Place coconut and yellow colouring in a small plastic bag; rub until coconut is evenly coloured, press all over body. Trim liquorice strap to make stripes and antennae; secure with a little butter cream. Secure M&M’s for eyes. Draw two 3cm x 5cm wing outlines on baking paper. Place melted chocolate Melts into piping bag (page 209); pipe chocolate over tracings. Drizzle extra chocolate inside outlines to create wing pattern; refrigerate until set; push into body of bee. Using white decorating gel, pipe dots onto eyes for pupils and on tips of antennae.
9.Wally wombat: Turn one patty cake upside down; trim into wombat shape. Spread all over with some of the brown butter cream. Place coconut and brown colouring in small plastic bag; rub until coconut is evenly coloured, press all over body. Cut two triangles from allsort; position for ears. Cut two slices from chocolate bullet; position for eyes. Trim liquorice strap to make nose and feet; secure using a little butter cream.

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