1 Item


Butter cream


1.Preheat oven to 180°C; grease and line 8cm x 25cm bar cake pan and 20cm ring pan. Make cake according to directions on packet, divide cake mixture between pans so both mixtures are to the same depth; bake in oven about 25 minutes. Stand cakes in pans 5 minutes; turn onto wire rack to cool. Using serrated knife, level cake tops so cakes are the same height.
2.Cut bar cake into three segments, to make the tail of the number 9; cut side down. Leave the ring cake whole.
3.Assemble cake pieces on board, cut-side down, to form number 9; discard remaining cake.
4.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. Tint butter cream with green colouring; spread 3/4 of the butter cream over cake. Tint remaining butter cream with more colouring to make a deeper green; spoon into piping bag fitted with 4mm plain tube, pipe vine and tendrils onto cake.
5.Position chocolate ladybirds and spearmint leaves on cake.

You will need a 30 x 49cm cake board prepared earlier for the cake to rest on.


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