Ingredients
Jellyfish
Butter cream (1 quantity)
Method
Jellyfish
1.Preheat oven to 180°C (160°C fan-forced), grease and line deep 26cm x 33cm baking dish.
2.Make cakes according to directions on packets, pour into dish, bake about 1 hour. Stand cake 20 minutes before turning, top-side up, onto wire rack to cool.
3.Dissolve jellies, in large heatproof bowl, using 3 cups (750ml) boiling water and 2½ cups (625ml) cold water. Refrigerate until set.
4.Using serrated knife, level top of cake. Turn cake cut-side down. Using paper pattern provided, cut jellyfish shape from cake. Place in 35cm x 45cm plastic tray (see note, left).
5.Tint butter cream green with colouring. Spread butter cream all over cake. Cut two hollows for jellyfish’s eye sockets.
6.Place marshmallow halves into each egg shell; top marshmallow with smarties. Position eyes on cake.
7.Cut a blue strip from one rainbow strap; position on cake for jellyfish’s mouth.
8.Using whisk, break up jelly; spoon carefully into tray around cake.
9.Position remaining rainbow straps as tentacles. Decorate with fish, raspberries and coral.
You need a large shallow plastic tray (about 35cm x 45cm) to hold the cake and jelly. If it’s non-plastic, line the tray with large sheets of foil. Cooked cake can be frozen for up to one month. Thaw cake at room temperature for about six hours. Jelly and cake can be completed and refrigerated, separately, a day ahead. Position cake, tentacles and decorations up to three hours ahead. Refrigerate if weather is hot. Plastic coral is available from toy shops and pet stores.
Note
