Baking

Three

three
8
50M

Ingredients

Fluffy frosting

Method

Three

1.Preheat oven to 150°C. Grease and flour 26cm x 35cm baking dish.
2.Make cake according to directions on packet. Spread mixture into dish; bake about 50 minutes. Stand cake in dish 10 minutes; turn, top-side up, onto wire rack to cool.
3.Level cake top and turn cake cut-side down. Using pattern from a pattern sheet, cut number three from cake.
4.Position cake on 30cm x 40cm prepared cake board; secure with a little frosting. Spread frosting all over cake.
5.Using cutter, cut through about half of the chocolate melts to make the edges of the melts rounded. Using picture as a guide, decorate cake with melts.

Fluffy frosting

6.In a small saucepan, combine sugar and the water; stir with a wooden spoon over high heat, without boiling, until sugar dissolves. Boil, uncovered, without stirring, about 3 to 5 minutes or until syrup is slightly thick. It should read 114°C on a sugar thermometer. The syrup should not change colour; if it does, it has been cooked for too long and you will have to discard it and start again.
7.Meanwhile, in a small bowl, beat egg whites with electric mixer until stiff; keep beating until syrup reaches the correct temperature.
8.When syrup is ready, allow bubbles to subside then pour a very thin, slow stream onto the egg whites with mixer operating on medium speed. Continue beating and adding syrup slowly until all syrup is used. Continue to beat until frosting stands in stiff peaks (frosting should be barely warm by this stage). Add colouring and stir through with a spatula.

To keep the glossy finish to the frosting, the cake needs to be frosted up to an hour before the party. The frosting soon dries out to resemble cooked meringue.

Note

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