One duck family all in a row

one duck family all in a row


Butter cream


1.Preheat oven to 180°C/350°F. Line six holes of a 12-hole (⅓ -cup/80ml) standard muffin pan with blue paper cases.
2.Make cake according to directions on packet. Drop 2½ level tablespoons of mixture into each paper case; bake for about 20 minutes. Stand cakes in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
3.Knead icing on a surface dusted with a little sifted icing sugar until icing loses its stickiness; tint yellow.
4.Roll icing on a surface dusted with a little sifted icing sugar into a 3mm thickness. Using cutters, cut two large ducks and five small ducks from the icing. Using the artist’s brush one side of a large duck sparingly, but evenly, with water. Gently press the other large duck onto the damp surface.
5.Using the brush and orange food colouring, paint an orange beak on each side of the mother duck’s head. Lay mother duck flat on a baking-paper-lined tray to dry. Paint beaks on ducklings; dry on tray with mother duck. Using writing icing, dot blue eyes on all the ducks.
6.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.
7.Tint the butter cream blue and spread over tops of cakes. Position cakes on the 20cm x 50cm (8-inch x 20-inch) rectangular cake board to resemble the number 1; secure to board with a little butter cream. Position mother duck and ducklings on cakes.

Even though small guests may not be eating the cakes they’ll love the look of a duckling-topped cake. Make sure the ducks are completely dry and firm. The drying time will depend on the weather; if it’s wet or humid, it could take overnight. The ducklings will take less time to dry than the mother duck. White icing is also known as fondant (it’s the traditional icing used on wedding cakes). It is available in packets from the supermarket and cake decorating shops.


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