Baking

Wicked wizards hat

Wicked Wizards  hat
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 cakes according to directions on packets; spread mixture into dish. Bake about 1 hour. Stand cake in dish 5 minutes before turning, top-side up, onto wire rack to cool.
3.Level cake top; turn cake cut-side down. Using pattern from pattern sheet, cut hat from cake. Position cake, cut-side down, on cake board to form hat; secure 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. Tint butter cream blue; spread all over cake.
5.Trace buckle shape (below); copy onto silver cardboard, then cut out shape. Weave licourice strap through buckle; position on cake.
6.Trace stars onto baking paper. Turn paper over so outlines are underneath. Melt chocolate; tint yellow, and spoon into piping bag. Pipe over stars; top half the stars with coloured sprinkles, stand at room temperature until set. Carefully lift stars from baking paper; attach to cake with a little butter cream, if necessary.

EQUIPMENT deep 26cm x 36cm (10½-inch x 14½-inch) baking dish 45cm x 50cm (17-inch x 18-inch) rectangular cake board small paper piping bag. DECORATIONS silver cardboard, for buckle; 1 black licorice strap; 100g (3 ounces) white chocolate Melts; coloured sprinkles. With magic and mayhem being all the rage these days, there are sure to be numerous requests for witch and wizard cakes. You can use star-patterned wrapping paper, with a sheet of baking paper over it, as a guide when tracing the stars. Use paper pattern to cut wizard’s hat from cake.

Note

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