Baking

Grommet’s surfboard

grommet's surfboard
1 Item
1H

Ingredients

Method

1.Position cakes so short ends of sponge are together. Using a small serrated knife, trim sides of cake to form a surfboard shape. Discard trimmed pieces.
2.Colour 2 cups of desiccated coconut with yellow food colouring to decorate 30cm x 40cm (12-inch x 16-inch) rectangular cake board. Secure cake to board with with a little frosting.
3.Spread frosting over top and sides of cake.
4.Melt chocolate. Cool slightly.
5.Using picture as a guide, position bootlaces down the centre of the board, trim to fit. Brush sour straps with a little water to remove sugar; position across surfboard on a slight angle, trim to fit.
6.Position licorice strap at the end of the cake to create a leg rope on the surfboard, secure with a little melted chocolate.
7.Cut each white milk bottle lengthways into three pieces; position five pieces on the rainbow strap to form a flower shape; cut the top from the yellow milk bottle; secure to the middle of the flower with a little melted chocolate.

If using butter cream instead of the vanilla frosting, you will need one quantity of butter cream.

Note

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