Ingredients
Butter cream
Decorations
Method
1.Preheat oven to 180°C. Grease and line deep 20cm-round cake pan.
2.Make cake according to directions on packet, pour into pan; bake about 40 minutes. Stand cake in pan 5 minutes; turn onto wire rack to cool. Using serrated knife, level cake top.
3.Place cake on 30cm round prepared board, cut-side down.
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.
5.Reserve 2 tablespoons of butter cream. Tint remaining butter cream with green colouring; spread all over cake.
6.Reserve 1 tablespoon of the coconut. Place remaining coconut and green colouring in small plastic bag; rub until coconut is evenly coloured, gently press over top and side of cake.
7.On surface dusted with icing sugar, knead white icing until smooth. Knead pink colouring into icing; roll until 5mm thick.
8.Using picture as a guide, cut six petals from icing using sharp-pointed knife. Position petals on cake.
9.Tint reserved butter cream with yellow colouring. Spread yellow butter cream in centre of flower.
10.Place reserved coconut and yellow colouring in small plastic bag; rub until coconut is evenly coloured, gently press into centre of flower.
11.Position fairy on flower.
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.
Note
