Quick & Easy

Watering can




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. Grease one hole of the muffin pan.
2.Make cakes according to directions on packets. Drop ½ cup mixture into greased muffin pan hole; bake muffin about 20 minutes. Spread remaining mixture into dish; bake about 1 hour. Stand cakes in pans 10 minutes before turning, top-side up, onto wire racks to cool.
3.Using pattern from pattern sheet, carefully cut out watering can from large cake; trim the cake scraps to make the neck of the spout. Slice top third off the muffin to level, then cut end third off muffin to make spout. Using picture as a guide, arrange cake pieces on cake board, securing with a little butter cream.
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.Tint ⅓ cup butter cream light blue. Tint remaining butter cream yellow. Using picture as a guide, spread handle with blue butter cream; spread yellow butter cream all over remaining cake.
6.Decorate watering can with chocolate Melts as polka dots. Position one rainbow sour strap to cover where the two coloured butter creams meet; trim remaining sour straps to cover the spout of watering can. Arrange jellybeans on board to look like water pouring out of the spout.

26cm x 35cm (10¼-inch x 14-inch) baking dish; 6-hole (¾-cup/180ml texas muffin pan; 30cm x 40cm (12-inch x 16-inch) rectangular cake board. 10 white chocolate Melts; 3 rainbow sour straps; ½ cup (135g) blue jellybeans. A cake for budding gardeners.


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