Baking

Go fly a kite

GofLy a Kite
20
2H

Ingredients

Butter cream

Method

Go fly a kite

1.Preheat oven to 180°C. Grease a 26cm x 36cm baking dish, line base and sides with baking paper, extending paper 5cm above sides.
2.Make cakes according to directions on packets. Spread mixture into dish, bake about 1 hour. Stand cake in dish 5 minutes before turning, top-side up, onto wire rack to cool.
3.Level cake top, turn cake cut-side down. Make a kite pattern. Cut kite from cake. Secure cake, cut-side down, on cake board with a little butter cream.
4.Place two lines of toothpicks in cake, connecting opposing corners of kite, as pictured. Divide butter cream into four small bowls. Tint yellow, red, green and orange.
5.Using toothpicks as a guide, spread butter creams over top and side of kite quadrants, remove and discard toothpicks.
6.Cut licorice strap into thin strips, position around each coloured quadrant and edge of kite.
7.Using ribbons, tie bows onto rope and position at end of kite.
8.Knead ready-made icing on surface dusted with a little sifted icing sugar until icing loses its stickiness. Roll icing on surface dusted with sifted icing sugar into a 3mm thickness, using flower cutters, cut clouds from icing, position on board around kite.

Butter cream

9.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 when 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.

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