Pop star

pop star
1 Item
1H 10M


Butter cream


1.Preheat oven to 180°C; grease and line deep 26cm x 36cm baking dish. Make cake according to directions on packet, pour into dish; bake in oven about 1 hour. Stand cake in dish 10 minutes; turn onto wire rack to cool. Using serrated knife, level cake top.
2.Using picture as a guide, make a popcorn box paper pattern; cut popcorn and box from cake. Place on board, cut-side down; discard remaining cake. Brush 3/4 of the jam over box.
3.On surface dusted with icing sugar, knead 1kg of the icing until smooth; roll until 1cm thick. Using rolling pin, carefully place icing over box.
4.Using hands dusted with icing sugar, gently mould icing over box; cut across top of icing to make top edge of box. Trim excess icing from sides of box.
5.On surface dusted with icing sugar, knead remaining icing until smooth. Knead red colouring into icing; roll until 5mm thick. Cut one 1.5cm x 31cm strip and six 1.5cm x 26cm strips from icing; working with one strip at a time, brush remaining jam onto underside of each strip.
6.Place the 31cm strip along top edge of popcorn box; place evenly-spaced 26cm strips vertically on front of popcorn box, as shown. Trim away excess icing from each strip.
7.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.
8.Cover un-iced cake with butter cream; cover with combined coloured and buttered popcorn.

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