Ingredients
Equipment
Cake
Decorating
Method
1.Secure one of the slab cakes on the cake board with a little frosting. Spread cake with a little frosting then top with remaining slab cake. Using a serrated knife, cut the round cake in half to form two semi-circles. Sandwich semi-circles together with a little frosting. Using picture as a guide, secure semi-circle cake with a little frosting next to slab cake, on the board
2.Trim edges of two doughnuts so they sit flat on their sides. Using the picture as a guide, attach the doughnuts to the sides and on top of the cake with a little frosting.
3.Tint frosting red. Spread frosting over top and sides of cake.
4.Using scissors, cut licorice strap into 25cm and 35cm lengths. Using picture as a guide, position licorice on cake. Position yellow and red fruit rings on the cake.
5.Knead ready-made icing on a surface dusted with a little sifted icing sugar until icing loses its stickiness. Roll icing into a 45cm long rope. Using picture as a guide, position the yellow rope, ice-cream cone, blue sanding sugar and stars around cake.
We used red gel colouring for this recipe to get an intense colour. If using a liquid colouring you may need to add some icing (confectioners’) sugar to stop the frosting splitting
Note
