Soccer ball

soccer ball
1 Item
1H 15M


Butter cream (1 quantity)


1.Grease two large 2.25-Litre capacity pudding steamers. Using three packets, prepare cake mix according to directions, pour into prepared steamers. Bake in moderate oven about one hour. Stand cakes in steamers 5 minutes, turn onto wire racks to cool.
2.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.
3.Using a serrated knife, level tops of cakes, sandwich together on board with butter cream. Spread the cake with remaining butter cream.
4.Spread melted chocolate about 2mm thick on baking paper. Using the picture as a guide, cut out chocolate hexagons.
5.Cut licorice into thin 2.5cm long strips. Place chocolate hexagons, base-side up, and licorice strips, in hexagonal patterns, all over cake.

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