Recipe

Timothy tiger kids' cake

Earn your baking stripes by serving up this tiger cake, from The Australian Women's Weekly's famous 'Children's Birthday Cake Book' cookbook, at your little one's next birthday bash! It's sure to impress.

  • 50 mins cooking
  • Makes 2
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Ingredients

Timothy tiger
  • 2 x 470g (15-ounce) packets butter cake mix
  • 1 1/2 quantities butter cream
  • orange food colouring
  • 2 white marshmallows
  • 4 orange jubes
  • 1 mint leaf
  • 1 smooth black licorice strap
Butter cream (1 quantity)
  • 125 gram (40z) softened butter
  • 1 1/2 cup (240g) icing (confectioners’) sugar
  • 2 tablespoon milk

Method

Timothy tiger
  • 1
    Preheat oven to 180°C (160°C fan forced). 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, spread 1½ cups of mixture into bar pan. Divide remaining mixture evenly between the rectangular pans. Bake bar cake about 25 minutes and rectangular cakes about 30 minutes. Stand cakes in pans 5 minutes before turning, top-side up, onto wire racks to cool.
  • 3
    Level cake tops so they are the same height, turn cakes, cut-side down. Place rectangular cakes side by side. Using image as a reference, cut out tiger's head. Cut out nose from bar cake. Cut nose at an angle, discard bottom piece of cake. Secure cake pieces, cut-side down, on cake board to form tiger, as pictured, secure with a little butter cream. Discard any leftover cake pieces.
  • 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 buttercream 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 orange, spread all over tiger.
  • 6
    Flatten marshmallows with fingers, position on cake for eyes. Position trimmed jubes for tongue and eyebrows. Cut diamond shapes out of mint leaf, position for pupils.
  • 7
    Using pinking shears, cut tiger stripes and thin strips for eyes and nose out of licorice strap, position on cake.

Notes

EQUIPMENT 8cm x 25cm (3¼-inch x 10-inch) bar cake pan two 20cm x 30cm (8-inch x 12-inch) rectangular cake pans 40cm (16-inch) square cake board pinking shears Cut out the head and nose of the tiger. Cut through the nose at an angle using a sharp knife. Assemble the cake pieces on cake board, ready to be iced. You need pinking shears,available from sewing and craft shops,to cut the tiger's stripes.You can uses traight scissors,if you prefer.

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