Rugby ball

rugby ball
1 Item
1H 15M


Butter cream


1.Preheat oven to 180&degC. Grease two 20cm Dolly Varden pans (2.5-Litre/10-cup capacity).
2.Make cakes according to directions on packets; pour into prepared pans. Bake about 1¼ hours. Stand cakes 5 minutes; turn onto wire racks 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.Using a serrated knife, level tops of cakes; cut a small section off a side of one cake to give a level base.
5.Securing with a long wooden skewer, sandwich cakes together with butter cream on 30cm x 40cm rectangular prepared board. Cover cake with butter cream.
6.Using black decorating gel, mark lines along length of ball; mark out an oval on top of cake. Use white decorating gel to indicate stitches.
7.Using Fruity Metres, make a green and yellow crest. Using black decorating gel, pipe desired message on crest. Position crest on side of ball.
8.Cut six 4cm lengths of red licorice; bend licorice pieces into “laces” and position on top of cake. Make a small pump hole with licorice and position on cake.
9.Sprinkle chocolate thins around base of ball.

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