The good witch cake

Remember this cute cake from The Australian Women's Weekly's iconic 'Children's Birthday Cake Book' cookbook? Whip it up for the next kids's birthday bash or for a fabulous Halloween centrepiece.

  • 40 mins preparation
  • 40 mins cooking
  • Serves 16
  • Print


The good witch
  • 2 x 340 gram packets buttercake mix
  • 40 centimetre x 50cm prepared rectangular boards
  • 1 black liquorice strap
  • 4 liquorice allsorts
  • 1 packet potato straws
  • 2 pink fizzers
  • 1 black liquorice twist
Butter cream
  • 125 gram butter, softened
  • 1 1/2 cup (240 grams) icing sugar
  • 2 tablespoon milk
  • blue and purple colouring


The good witch
  • 1
    Preheat oven to moderate. Grease and line 20cm x 30cm lamington pan. Make cake according to directions on packets, pour into pan; bake in moderate oven about 40 minutes. Stand cake in pan 5 minutes; turn onto wire rack to cool. Using serrated knife, level cake top.
  • 2
    Turn cake cut-side down. Using paper pattern from pattern sheet, cut witch from cake. Place cake on prepared board, cut-side down; discard remaining cake.
  • 3
    Make buttercream: In a small bowl, beat butter with an electric mixer until as white as possible; beat in sifted icing sugar and milk in two batches.
  • 4
    Tint ½ cup butter cream with blue colouring. Tint remaining butter cream with purple colouring. Spread purple butter cream all over cake; spread blue butter cream over face and hands.
  • 5
    Cut licorice strap into thin strips; position on cake for hat outline, tassel, dress and face. Cut stars out of liquorice allsorts; position on witch's dress. Position potato straws for hair and pink Fizzers for eyes.
  • 6
    Cut liquorice twist in half; position on either side of witch. Position thin liquorice strips for bristles; wind thin licorice around join between bristles and broom handle.

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