1H 5M


Butter cream


1.Preheat oven to 180°C (160°C fan-forced). Grease cake pans; line bases and sides with baking paper, extending paper 5cm (2 inches) above sides.
2.Make cakes according to directions on packets. Divide mixture between pans so both mixtures are the same depth. Bake rectangular cake about 35 minutes and bar cake about 25 minutes. Stand cakes in pans 5 minutes before turning, top-side up, onto wire rack to cool.
3.Level cake tops so cakes are the same height; turn cakes, cut-side down. Using pattern from pattern sheet, cut out cake, as pictured. Assemble cake pieces on cake board, cut-side down, to form the number 2; secure cake to board with a little butter cream.
4.Combine remaining butter cream and sifted cocoa in small bowl. Dollop teaspoons of butter cream onto cake, flatten with back of spoon to resemble giraffe markings.
5.Tint three-quarters of the butter cream orange; spread all over cake.
6.Place sugar and yellow colouring in small plastic bag; rub until sugar is evenly coloured. Sprinkle over cake.
7.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.
8.Cut licourice strap into thin strips; position strips to outline cake and mouth.
9.Cut marshmallow in half, discard one half; place green allsort on top of remaining half. Pipe dot with blue decorating gel on allsort to complete eye; position on head.
10.Insert toothpicks into base of mint leaves; press into head for ears. Position biscuits next to mint leaves to resemble horns.

20cm x 30cm (8-inch x 12-inch) rectangular cake pan; 8cm x 25cm (3¼-inch x 10-inch) bar cake pan; 35cm x 45cm (14-inch x 18-inch) rectangular cake board


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