Baking

Oliver the lion

oliver the lion
1 Item
50M

Ingredients

Butter cream
Decorations

Method

1.Preheat oven to 180°C. Grease deep 30cm round cake pan; line base with baking paper. Grease 20 holes of 3 x 9-hole (½-cup/125ml) friand pans.
2.Make cakes according to directions on packets. Drop 2½ level tablespoons of mixture into each friand hole; bake for about 20 minutes. Spread remaining mixture into round pan; bake about 50 minutes. Stand cakes in pans for 5 minutes before turning, top-side up, onto wire racks to cool.
3.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.
4.Using a serrated knife, level top of large cake; turn cake cut-side down. Secure large cake on 50cm-round covered cake board with a little butter cream.
5.Tint butter cream yellow. Spread butter cream over top and side of all cakes and over the top of the biscuits; sprinkle biscuits with yellow sprinkles.
6.Using the picture as a guide, position friands around large cake. Position biscuits on round cake to make lion’s ears, nose and cheeks.
7.Reserve six white Melts. Melt remaining Melts, pour into a paper piping pag; snip a small opening from tip. Pipe about 60 `fans’ of chocolate onto baking-paper-lined trays. Refrigerate 5 minutes or until set.
8.Using the picture as a guide, position chocolate fans overlapping to make the lion’s mane.
9.Trim Teeth and Milk Bottles; position for lion’s mouth. Position Lollipop as tongue. Position the reserved chocolate Melts on cake for eyes and attach Jubes to Melts using a little butter cream. Trim an edge off Freckles; position on ears.
10.Shape a 3cm piece of licorice into a nose shape; position on cake. Cut six thin strips of licorice; position on cake as whiskers.

Allen’s Teeth and Milk Bottles can be found in packets of Allen’s Teeth `n’ Stuff and Allen’s Retro Party Mix.

Note

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