Baking

Six little devils

six little devils
1 Item
1H

Ingredients

Butter cream (1 quantity)

Method

1.Preheat oven to 180°C (160°C fan forced). Grease cake pan, line base with baking paper.
2.Make cakes according to directions on packets, pour mixture into pan. Bake about 50 minutes. Stand in pan 5 minutes before turning top-side up, onto a wire rack to cool.
3.Using a serrated knife, level cake top. Using the picture as a guide, shape the top of the six into a tail. Place cake, cut-side down, on cake board, securing with a little butter cream.
4.To make the butter cream. Beat the butter (and any flavouring if using) in a small bowl with an electric beater until the butter is as white as possible. (This will result in a whiter buttercream which will give you better results if colouring it). Gradually beat in half of the sifted icing sugar, then the milk, then the remaining sifted icing sugar. Beat until the butter cream is smooth and spreadable. Keep scraping down the side of the bowl during beating.
5.Tint a quarter of the butter cream with black colouring, spread on cake over widow’s peak and end of tail. Tint remaining butter cream red; spread over remaining cake.
6.Trim banana ends diagonally; position on cake for horns. Cut eyes from Bubble Tape, position on cake. Cut 8cm piece from licorice strap, outline eyes. Position M&M’s on cake for eye irises.
7.Cut eyebrows, mouth and goatee from remaining licorice strap; position on cake. Trim milk bottle halves for fangs, position on cake.

Equipment 22cm x 34cm number 6 cake pan 25cm x 40cm rectangular cake board If you can’t buy green Bubble Tape, you can use grape Bubble Tape or Roll-Ups.

Note

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