Name: Peacock lolly cake
Prep time: 90 min
Total time: 90 min
Ingredients: Equipment; 30 centimetre x 40cm rectangular cake board; 13 x 16cm wooden skewers; Cake; 450 gram packet double unfilled sponge slabs; 453 gram tub vanilla frosting; blue food colouring; Decorations; 25 jubes; 26 fruit jelly wedges; 13 jelly raspberries; 13 rainbow sour straps; 14 fruit rings; 14 boiled lollies; 7 black jelly beans, halved; 1 ice-cream wafer, trimmed into a triangle shape; 2 centimetre piece licorice strap

Peacock lolly cake

Peacock pomp and pageantry. Fan that tail! Make as many lolly skewers as there are children at the party so they can each have their own part of the peacock tail.

Makes 1

Prep

1H 30M

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Ingredients

Equipment

30 centimetre x 40cm rectangular cake board

13 x 16cm wooden skewers

Cake

450 gram packet double unfilled sponge slabs

453 gram tub vanilla frosting

blue food colouring

Decorations

25 jubes

26 fruit jelly wedges

13 jelly raspberries

13 rainbow sour straps

14 fruit rings

14 boiled lollies

7 black jelly beans, halved

1 ice-cream wafer, trimmed into a triangle shape

2 centimetre piece licorice strap

Method

1.Place cakes together, long sides touching; secure with a little frosting. Cut out peacock shape using picture as a guide. Secure peacock to cake board with a little frosting.

2.Tint frosting blue. Spread frosting all over cake, adding a little texture for feathers using tip of a palette knife.

3.Using picture as a guide, thread skewers with lollies to make peacock’s tail, ending with a fruit ring topped with a boiled lolly and jelly bean half.

4.Cut wafer into a 2cm triangle; position for beak. Cut remaining fruit ring in half; place at bottom of peacock for feet. Shape licorice strap into an eye shape; top with remaining boiled lolly and remaining jelly bean half.

If the skewers don’t all fit around the cake have them standing in a wide mouth glass or vase. Remove the skewers from cake before serving.
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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