- 30 centimetre x 40cm rectangular cake board
- 13 x 16cm wooden skewers
- 450 gram packet double unfilled sponge slabs
- 453 gram tub vanilla frosting
- blue food colouring
- 25 jubes
- 26 fruit jelly wedges
- 13 jelly raspberries
- 13 rainbow sour straps
- 14 fruit rings
- 14 boiled lollies
- 7 black jelly beans, halved
- 1 ice-cream wafer, trimmed into a triangle shape
- 2 centimetre piece licorice strap
Peacock lolly cake
- 1Place cakes together, long sides touching; secure with a little frosting. Cut out peacock shape using picture as a guide. Secure peacock to cake board with a little frosting.
- 2Tint frosting blue. Spread frosting all over cake, adding a little texture for feathers using tip of a palette knife.
- 3Using picture as a guide, thread skewers with lollies to make peacock’s tail, ending with a fruit ring topped with a boiled lolly and jelly bean half.
- 4Cut wafer into a 2cm triangle; position for beak. Cut remaining fruit ring in half; place at bottom of peacock for feet. Shape licorice strap into an eye shape; top with remaining boiled lolly and remaining jelly bean half.
If the skewers don’t all fit around the cake have them standing in a wide mouth glass or vase. Remove the skewers from cake before serving.
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