Name: Lolly truck cake
Prep time: 120 min
Total time: 120 min
Ingredients: Equipment; 30 centimetre x 40cm rectangular cake board; Cake; 450 gram packet double unfilled sponge slabs; 2 x 453g tubs vanilla frosting; 400 gram packet madeira cake; blue food colouring; Decorations; 100 gram white chocolate melts; 8 chocolate-filled chocolate biscuits; 1 ice-cream wafer; 4 mango flavoured licorice twists; 5 raspberry twists; 1 orange peanut m&m, halved; 2 green soft eating licorice; 50 gram ready-made green icing; pure icing (confectioners’) sugar, for dusting; 1/2 x 170g packet milk bottles; 1/2 x 175g packet fizzy cola bottles; 1/2 x 160g packet liquid-filled cola bottle; 6 blue sprinkle licorice allsorts; 2 cup coloured candy popcorn

Ingredients

Equipment

30 centimetre x 40cm rectangular cake board

Cake

450 gram packet double unfilled sponge slabs

2 x 453g tubs vanilla frosting

400 gram packet madeira cake

blue food colouring

Decorations

100 gram white chocolate melts

8 chocolate-filled chocolate biscuits

1 ice-cream wafer

4 mango flavoured licorice twists

5 raspberry twists

1 orange peanut m&m, halved

2 green soft eating licorice

50 gram ready-made green icing

pure icing (confectioners’) sugar, for dusting

1/2 x 170g packet milk bottles

1/2 x 175g packet fizzy cola bottles

1/2 x 160g packet liquid-filled cola bottle

6 blue sprinkle licorice allsorts

2 cup coloured candy popcorn

Method

1.Secure one of the sponge cakes onto cake board with a little frosting. Place madeira cake on cake board at one short end of sponge cake; trim top of madeira cake so it is level with sponge cake (reserve trimmed cake piece). Secure madeira cake to cake board with a little frosting. Cut reserved madeira cake piece in half, diagonally lengthwise to form a wedge; place wedges on sponge cake at end closest to madeira cake. Secure remaining sponge cake on top of other sponge with a little frosting. It should sit on an angle with madeira wedges between sponge cakes.

2.Tint frosting blue. Spread frosting over top and sides of cake.

3.Reserve 8 chocolate Melts. Melt remaining chocolate. Secure reserved chocolate Melts to biscuits with a little of the melted chocolate. Spread remaining melted chocolate over one side of wafer. Set aside to set. Using picture as a guide, position biscuits and wafer onto cake.

4.Using picture as a guide, position mango twists, raspberry twists and M&M on cake. Attach two green licorice together; position for exhaust pipe.

5.Knead ready-made icing on a surface dusted with a little sifted icing sugar until it loses its stickiness. Roll icing until 3mm thick. Cut icing into 6 arrows, 4cm long. Fold in half to make recycling symbol. Attach 3 on either side of cake.

6.Fill top of cake with remaining lollies, spilling over back of cake.

Small biodegradable seedling pots were used for the garbage bins.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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