Ingredients
Butter cream
Method
1.Preheat oven to 180°C/350°F. Grease one hole of the texas muffin pan; grease 11 holes of the standard muffin pan; grease two holes of the mini muffin pan.
2.Make cake according to directions on packet. Drop ⅓ cup of mixture into greased hole of the texas muffin pan. Drop 2½ level tablespoons of the mixture into the greased holes of the standard muffin pan. Drop 3 level teaspoons of mixture into the greased holes of the mini muffin pan.
3.Bake larger cakes about 20 minutes; bake mini cakes about 15 minutes. Stand cakes in pans 5 minutes before turning, top-side up, onto wire rack to cool.
4.Next 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.Divide butter cream into six small bowls; tint red, orange, yellow, green, blue and purple.
6.Using picture as a guide, trim the side of the largest cake to make the serpent’s head; spread red butter cream all over head. Trim tops of remaining cakes to make them level. Spread with orange, yellow, blue green, purple and red butter cream.
7.Position jube halves for eyes. Cut chenille stick into two 5cm pieces, twist together to make serpent’s forked tongue; gently push into front of head. Position cakes on cake board; secure with a little butter cream.
8.Decorate the serpent with M&M’s and Smarties.
You’ll have about ½ cup of the cake mixture left over; make more cakes for a longer serpent, if you like
Note
