Baking

The ghostly galleon

the ghostly galleon
12
30M
1H
1H 30M

Ingredients

Butter cream

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease baking dish; line base and sides with baking paper, extending paper 5cm (2 inches) above sides.
2.Make cake according to directions on packets. Pour into prepared dish; bake about 1 hour. Stand cake in pan 10 minutes; turn, top-side up, onto wire rack to cool.
3.Meanwhile, to make butter cream, beat butter in small bowl with electric mixer until as white as possible. Beat in sifted icing sugar and milk, in two batches. Tint butter cream black.
4.Using serrated knife, level cake top. Turn cake cut-side down. Cut cake in half lengthways; cut 7cm (2¾-inch) piece from each half, as shown.
5.Assemble cake pieces on prepared board, cutsides down, to form galleon, as shown; secure with five skewers.
6.Trim front of galleon at angles to make bow, as shown; discard cake trimmings. Trim skewers to the same height as the cake. Spread butter cream all over galleon.
7.Decorate galleon with pieces of Curly Wurly, Crazy Bananas and Life Savers. Position chocolate for plank; support plank by placing piece of skewer or toothpick underneath.
8.Thread large then small cardboard pieces on remaining skewers. Photocopy 6.5cm x 8.5cm (2¾-inch x 3½-inch) Jolly Roger picture; position at top of centre skewer. Position three masts on galleon.

Deep 26cm x 36cm (10½-inch x 14½-inch) baking dish; 25cm x 40cm (10-inch x 16-inch) rectangular prepared cake board.

Note

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