Baking

The yummy yoyo

the yummy yoyo
12
30M
40M
1H 10M

Ingredients

Butter cream

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease two deep 22cm round cake pans, line bases and sides with baking paper. Using both packets, prepare cake mix according to directions; divide between prepared pans. Bake about 40 minutes. Stand cakes in pans 5 minutes; turn onto wire racks to cool.
2.Using a sharp knife, trim about 1cm diagonally off the base edge of both the cakes.
3.Using a toothpick or skewer, mark top and side of each cake into six equal size swirl-shape segments.
4.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.
5.Divide butter cream equally in four portions; tint one portion with red colouring, another with blue, the third with yellow, and the fourth one green.
6.Place one of the cakes, base-side up, on board. Sandwich the cakes, bases together, with green butter cream.
7.Place blue butter cream in piping bag fitted with a small plain tube; pipe into two opposing swirl-shape segments. Repeat with yellow and red butter creams. Knot the end of red licorice rope together and twist rope to make the yoyo string.

Any birthday boy or girl would spin “round the world” after this spectacular bright-coloured cake.

Note

Related stories