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1.Preheat oven to 180°C; grease two 1.75-litre (7 cup) pudding steamers. Make cake according to directions on packet, divide mixture between steamers; bake in oven about 50 minutes. Stand cakes in steamers 5 minutes; turn onto wire rack to cool. Using serrated knife, level cake tops.
2.Brush cut-side of cakes with some of the jam; join cut-sides together to make head. Position head on board; brush with remaining jam.
3.On a flat surface dust with icing sugar, knead icing until smooth. Knead flesh colouring into icing; roll 1.25kg of the icing until 5mm thick, and enclose remaining icing in plastic wrap. Using rolling pin, carefully lift icing over head. Using hands dusted with icing sugar, mould icing to completely cover head; rub icing gently with hands to smooth.
4.Trim Super Rope for collar to fit around base of head. Secure collar to head with a toothpick.
5.Insert a toothpick into one end of each sour snake; press into head for hair. Use shorter snakes at front for fringe.
6.Place about 1 teaspoon of the reserved icing in a cup; stir in a drop or two of warm water to make a thick paste. Cover paste; reserve.
7.Using hands dusted with icing sugar, shape remaining icing into eyebrows and lips. Trim gum of teeth lolly to fit into lips. Brush or dab a little of the reserved paste onto the back of the mouth and eyebrows; position on head.
8.Using paste, position one jube on face for nose, Smarties under brows for eyes and M&M’s on Smarties for pupils.
9.Cut remaining jube into triangles; position on face with paste for eyelashes.
10.Using paste, attach silver cachous to collar. Cut small piece from licorice strap for eyebrow ring; position on cake. Using paste, attach one blue cachou on eyebrow ring. Using paste, attach blue cachou to nose for nose ring. Using red colouring and small paintbrush, paint eyebrows and lips, then freckles on cheeks.

Be sure to remove all toothpicks from cake before cutting.


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