Baking

Merry-go-round

merry-go-round
1 Item
55M

Ingredients

Method

1.Preheat oven to 180°C; grease one hole of 6-hole Texas (180ml) muffin pan, and grease and line two deep 22cm round cake pans. Make cake according to directions on packet, pour 1/3 of the mixture into one round pan, 1/2 cup mixture into prepared muffin hole and remaining mixture into other round pan. Bake muffin for 25 minutes, shallow cake about 40 minutes and deep cake about 55 minutes. Stand cakes in pans 5 minutes; turn onto wire racks to cool. Using serrated knife, level top of deep cake.
2.Trim cardboard cylinder to 20cm. Using sticky tape, secure two 20cm ribbons to one end of a skewer; wrap ribbon around skewer for merry-go-round poles. Secure other end with tape. Repeat with remaining 20cm ribbons and skewers. Tie 18cm ribbons around necks of horses.
3.Brush cakes all over with jam. On surface dusted with icing sugar, knead ready made icing until smooth. Knead pink colouring into icing; roll 1/2 of the icing until large enough to cover deep cake. Enclose remaining icing in plastic wrap; reserve.
4.Using rolling pin, place icing over cake; trim around base of cake. Position cake on board. Roll 3/4 of the reserved icing until large enough to cover shallow cake. Using rolling pin, place icing over cake; trim around base of cake. Position shallow cake on cardboard round. Roll remaining icing until large enough to cover muffin. Using rolling pin, place icing over muffin; trim around base of muffin.
5.Cut 22cm circle from baking paper; fold baking paper into eight equal wedges. Position paper on deep cake; using toothpick, score paper through to icing on wedge-shaped tracings, alternately at 1.5cm and 5cm points from outside edge of cake. Discard paper.
6.Push cardboard cylinder through the centre of the deep cake to the board. Insert one ribbon-wrapped skewer into each toothpick marking, making sure the skewers and cardboard cylinder are of the same height.
7.Stir egg white and sifted pure icing sugar together in small bowl until smooth. Brush cardboard cylinder all over with egg mixture; position 14 Fruit Sticks upright against cylinder. Decorate top of cylinder with Fizzers.
8.Centre muffin on top of shallow cake; carefully centre shallow cake on top of skewers and cylinder. Using glue gun, secure one horse to each skewer.
9.Using egg mixture, decorate carousel with remaining Fruit Sticks and cachous. Use Fruit Stick trimmings to make stars; position on cake using egg mixture.

Ready made soft icing can be bought from any local supermarkets. We painted the horses with non-toxic paint. The cardboard cylinder must be strong, we used the inside of a baking paper roll.

Note

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