Baking

Princely peacock

Princely Peacock
1 Item
1H

Ingredients

Butter cream
Decorations

Method

1.Preheat oven to 170°C/340°F. Grease 26cm x 35cm (10½-inch x 14-inch) baking dish; line base and sides with baking paper, extending paper 5cm above sides.
2.Make cakes according to directions on packets. Pour mixture into baking dish; bake about 1 hour. Stand cake in dish 10 minutes before turning, top-side up, onto wire rack 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.Level cake top; turn cake cut-side down. Using picture as a guide, cut out peacock’s body; secure to 30cm x 40cm (12-inch x 16-inch) rectangular cake board with a little butter cream.
5.Tint butter cream turquoise using all the colourings; spread all over the cake.
6.Cut mint leaves in half lengthways; using picture as a guide, and starting at the bottom end of the cake, position the mint leaves, overlapping slightly, over three-quarters of peacock’s body. Reserve some of the mint leaf halves for the tail.
7.Trim the sticks from one yellow, red and green lollipop quite short and position in the peacock’s head to secure.
8.Position Jols lolly for eye. Using picture as a guide, position remaining lollipops for tail, pushing lollipop sticks into peacock’s body to secure (trim sticks to fit, as necessary).
9.Position freckles and reserved mint leaves on tail, secure with a little butter cream.

You’ll be prouder than a peacock when you present this cake at the party. The design is mainly in the placement of the lollies.

Note

Related stories

Light and fluffy scones
Baking

Light and fluffy scones

The holy grail of a great scone is a light fluffy interior and good rise. Choose your scone style, depending on the occasion: make a smaller, ‘dainty’ scone or go for a large ‘impressive’ size.