Recipe

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.

Sep 30, 2018 2:00pm
  • 40 mins preparation
  • 40 mins cooking
  • Serves 16
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Ingredients

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

Method

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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