- 1 egg white
- 3/4 cup (165g) caster (superfine) sugar
- 1/4 teaspoon cream of tartar
- 2 tablespoon boiling water
- coloured sprinkles
- 10 coloured cachous
- 2 (340g) packaged buttercake mix
- 185 gram (6 ounces) butter
- 2 1/4 cup (360g) icing (confectioners') sugar
- 1/4 cup (60ml) milk pink food colouring
- 36 mini pink musk sticks
- 36 love hearts
- 1 green fruit stick
- 11 spearmint leaves
Butter cream (1 quantity)
- 125 gram (40z) softened butter
- 1 1/2 cup (240g) icing (confectioners’) sugar
- 2 tablespoon milk
- 1To make meringue grubs preheat oven to 120°C (100°C fan forced), line oven tray with baking paper. Combine egg white, sugar, cream of tartar and the boiling water in small heatproof bowl, place bowl over small saucepan of simmering water. Beat egg-white mixture with electric mixer about 7 minutes or until sugar is dissolved and stiff peaks form. Remove bowl from heat, spoon egg-white mixture immediately into piping bag. Pipe five grubs onto tray. Top grubs with sprinkles, position cachous on grubs for eyes. Bake about 30 minutes or until grubs are dry to touch, cool.
- 2Preheat oven to 180°C (160°C fan forced). Grease and line cake pans.
- 3Make cake according to directions on packet, divide mixture between pans (1 square, 1 circle), so both mixtures are the same depth. Bake about 25 minutes. Stand cakes in pans 5 minutes; turn, top-side up, onto wire racks to cool.
- 4Meanwhile, 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 pink.
- 5Using serrated knife, level cake tops so cakes are the same height. Turn cakes cut-side down. Cut bar cake in half widthways, cut ring cake, as shown.
- 6Assemble cake pieces on prepared board, cut-side down, to form the number five, discard remaining cake. Spread butter cream all over cake.
- 7Position meringue grubs on cake, decorate sides of cake with Musk Sticks and love hearts. Thinly slice fruit stick lengthways, position on cake for stems. Using a sharp knife, cut spearmint leaves in half horizontally, cut a few "nibbles" out of a leaf or two. Position leaves on cake.
You will need, Oven tray large piping bag fitted with 1cm (½-inch) plain tube. 8cm x 26cm (3¼-inch x 10½-inch) bar cake pan 20cm (8-inch) ring pan 30cm x 45cm (12-inch x 18-inch) rectangular prepared cake board
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