Baking

Snakes and ropes

snakes and ropes
36 Item
1H 30M

Ingredients

Butter cream (1 quantity)

Method

1.Preheat oven to 180°C (160°C fan forced). Line 3 12-hole muffin pans with the cupcake cases.
2.Make cakes according to directions on packets. Drop 2½ level tablespoons of the mixture into each paper case, bake about 20 minutes. Stand cakes in pans for 5 minutes before turning, top-side up, onto wire racks to cool.
3.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.
4.Place half the butter cream into a small bowl, tint green. Tint remaining butter cream blue.
5.Spoon green butter cream into piping bag, pipe onto half the cakes. Repeat with blue butter cream.
6.Using the picture as a guide, secure cakes on cake board with a little butter cream.
7.Place a NESTLÉ Melt into the corner of each cake, using piping gel, pipe numbers 1 to 36 on Melts. Decorate cakes with ALLEN’S SNAKES ALIVE and WONKA NERDS Ropes.

Equipment: 3 x 12-hole (-cup/80ml) muffin pans 36 square cupcake cases 2 disposable piping bags fitted with a 1cm plain tube 45cm-square covered cake board Decorations: 36 NESTLE Melts White Cooking Compound chocolate Piping gel 5 ALLEN’S SNAKES ALIVE 3 x 25g packets WONKA NERDS Ropes Wash and dry the piping tube between colours. If you like, you can use melted NESTLÉ Melts Dark Compound Chocolate to pipe the numbers, instead of using the chocolate piping gel.

Note

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