- 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
- 125 gram (40z) softened butter
- 1 1/2 cup (240g) icing (confectioners’) sugar
- 2 tablespoon milk
- 1Preheat 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.
- 2Make 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.
- 3Level 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.
- 4To 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.
- 5Tint butter cream orange, spread all over tiger.
- 6Flatten 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.
- 7Using pinking shears, cut tiger stripes and thin strips for eyes and nose out of licorice strap, position on cake.
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.
The Latest from Australian Women's Weekly Food
- Lamb shanksMay 26, 2022
- Ham and cheese croquettesMay 26, 2022
- Slow-cooked bologneseMay 26, 2022
- Basil, chickpea and vegetable stewMay 26, 2022
- 28 easy ways with bologneseMay 26, 2022
- Individual chocolate self-saucing puddingsMay 26, 2022
- Cauliflower parmigianaMay 26, 2022
- Classic lemon cheesecakeMay 26, 2022
- 30 fabulous fish curriesMay 26, 2022
- Red velvet cakeMay 26, 2022
- Mulled wineMay 26, 2022
- Silverbeet omelette with capsicum saladMay 26, 2022
- Spiced semolina and almond halvaMay 26, 2022
- 26 things you can make with a bottle of red wineMay 25, 2022
- Flourless orange & white chocolate cakeMay 25, 2022