Surfie chick

surfie chick
1 Item


Butter cream (1 quantity)


1.Preheat oven to moderate 180°C (160°C fan forced). Grease and line deep 20cm-round cake pan. Make cake according to directions on packet, pour into pan, bake about 40 minutes. Stand cake in pan 5 minutes, turn onto wire rack to cool.
2.Meanwhile, divide melted chocolate between two small bowls, tint one portion blue and the other portion orange. Pour blue chocolate into half the moulds. Tap moulds gently on bench to remove air bubbles, using palette knife, level chocolate across each shell. Repeat with orange chocolate. Refrigerate moulds about 10 minutes or until chocolate sets. To release shells from mould, place sheet of baking paper slightly larger than mould on tray, holding mould upside down, tap one edge of the mould gently onto baking paper. Refrigerate shells until required.
3.Place cake on prepared board, top-side up.
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.Reserve ¼ cup of butter cream. Tint two-thirds of remaining butter cream with blue colouring tint remaining one-third butter cream with yellow colouring.
6.Spread yellow butter cream over top of one-third of the cake. Sprinkle almond meal over yellow butter cream to resemble sand.
7.Spread three-quarters of blue butter cream around side of cake and over remaining two-thirds of top of cake in the shape of waves. Spread remaining blue butter cream and plain butter cream over waves to make peaks.
8.Place chocolate shells around side of cake. Position doll, umbrella and beach accessories on sand.

Work quickly while making the chocolate shells, as the chocolate tends to set quickly. You may need to resoften the chocolate in a microwave oven for a couple of seconds, if this happens. It’s important that the chocolate moulds are thoroughly cleaned and dried before using.


Related stories

Light and fluffy scones

Light and fluffy scones

The holy grail of a great scone is a light fluffy interior and good rise. Choose your scone style, depending on the occasion: make a smaller, ‘dainty’ scone or go for a large ‘impressive’ size.