Ingredients
Butter cream (1 quantity)
Method
1.Preheat oven to moderate, grease and line two deep 26cm x 32cm baking dishes. Make cakes according to directions on packets, divide evenly between prepared dishes, bake in moderate oven about 1 hour. Stand cakes in dishes 10 minutes, turn onto wire racks to cool. Using serrated knife, level cake tops so they are the same height. Trim one long edge of each cake so cakes sit closely together.
2.Turn cakes cut-side down. Using picture as a guide, cut out half the jersey, repeat with other cake.
3.Assemble cake pieces on prepared board, cut-side down, to form footy jumper; discard any remaining cake.
4.To make butter cream, beat the butter (and any flavouring if using) in a small bowl with an electric beater until the butter is as white as possible. (This will result in a whiter butter cream which will give you better results if colouring it). Gradually beat in half of the sifted icing sugar, then the milk, then the remaining sifted icing sugar.Beat until the butter cream is smooth and spreadable. Keep scraping down the side of the bowl during beating.
5.Tint butter cream with yellow colouring, spread all over cake. Cut and position fruit Roll-Ups.
6.To make Happy Birthday and number plaques, draw outlines of a 4.5cm x 16cm rectangle and 5.5cm circle on baking paper. Tint melted chocolate with blue colouring. Spread chocolate within the circle and rectangle outlines, when chocolate is almost set, trim edges of rectangle with a sharp knife, use a 5.5cm round cutter to trim circle, peel off paper.
7.Using black decorating gel, pipe on plaques. Carefully lift and position plaques on cake. Press candy letters onto sleeves of jersey, as desired.
