Ingredients
Jungle elephant
Butter cream icing
Method
Jungle elephant
1.Preheat oven to 180°C. Grease cake pans; line bases and sides with baking paper, extending paper 5cm (2 inches) above sides.
2.Make cakes according to directions on packets. Pour half the mixture into square pan; divide remaining mixture evenly into round pans. Bake the square cake about 35 minutes and the round cakes about 25 minutes. Stand cakes in pans 5 minutes before turning, top-side up, onto wire rack to cool. (Only one round cake is required for the elephant; the other can be frozen for later use.)
3.Level tops of cakes; turn cakes cut-side down. Using pattern from pattern sheet, cut elephant’s face and trunk from square cake. Cut ears from round cake, as pictured. Secure cake pieces, cut-side down, on cake board to form elephant; secure with a little butter cream. Discard any leftover cake pieces.
4.Make butter cream icing. Tint butter cream pink; reserve ½ cup for inner ears. Tint remaining butter cream dark pink. Spread dark pink butter cream over elephant’s head, trunk and outer ears; spread pale pink butter cream inside ears.
5.Position 2 blue Smarties on end of trunk for nostrils; use remaining blue Smarties to outline ears. Position Life Savers and purple Skittles for eyes. Cut thin strips of licorice strip; position on cake for eyebrows, eyelashes and on trunk. Cut ice-cream wafer into long thin triangles, as pictured, to make tusks; make two slits in trunk, one on either side, insert tusks. Curl chenille sticks and position for hair.
Cut head and trunk from the square cake. Cut the ears from the round cake.
Note
