Lionel lion

lionel lion
1 Item


Butter cream


1.Preheat oven to 180&degC; grease deep 25cm-round cake pan, line base with baking paper. Make cake according to directions on packets; pour into prepared pan. Bake for about 1 hour. Stand cake in pan 5 minutes; turn onto wire rack to cool.
2.To make butter cream, beat butter until white as possible, gradually beat in half the sifted icing sugar then milk, then remaining icing sugar. Beat until smooth.
3.Tint butter cream with yellow colouring; divide in half. Divide one half among 3 small bowls. Tint one portion with caramel brown colouring; the second with caramel and dark brown. Tint remaining portion with dark brown, then stir in sifted cocoa.
4.Using a serrated knife, level top if cake, if necessary. Place cake, base-side up, on 35cm round prepared board. Spread top and side of cake with yellow butter cream.
5.Position a large fluted tube inside a large piping bag standing upright in a jug. Spoon all the cocoa butter cream inside bag along one side; spoon all the caramel brown butter cream next to cocoa butter cream; spoon all the dark brown butter cream down other side of bag.
6.Pipe the three-coloured mane around edge of cake.
7.Make eyes by placing mints in position on cake. Using gel, pipe pupils on M&M’s and secure to mints with gel.
8.Make whiskers by placing spaghetti on baking paper and painting with dark brown colouring, you can use wholemeal spaghetti. When spaghetti is dry, break into different whisker lengths.
9.Make nose by cutting milk chocolate Melt to shape and position on cake. Make mouth outline with gel; fill in with red part of strawberries and cream sweet. Make freckles on cheeks with gel; place spaghetti whiskers in position.

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