EMERGENCY RESPONSE FIRE SQUAD

PREP TIME 1 HOUR SERVES 12

EQUIPMENT

30cm x 40xm rectangular cake board

CAKE

450g packet double unfilled spongeslabs

2 x 453g tubs vanilla frosting

½ x 460g packet double unfilled sponge cake round (you need 1 cake)

3 cinnamon doughnuts red food colouring gel

DECORATIONS

60cm piece black licorice strap

3 round yellow fruit rings

1 large red fruit ring

1 small red fruit ring

125g ready−made yellow icing pure icing sugar, to dust

1 ice−cream cone

¼ cup blue sanding sugar

¼ cup blue star sprinkles

1 Secure one of the slab cakes on the cake board with a little frosting. Spread cake with a little frosting, then top with remaining slab cake. Using a serrated knife, cut the round cake in half to form two semicircles. Sandwich semicircles together with a little frosting. Using picture as a guide, secure semicircle cake with a little frosting next to slab cake, on the board.

2 Trim edges of two doughnuts so they sit flat on their sides. Using the picture as a guide, attach the doughnuts to the sides and on top of the cake with a little frosting.

3 Tint remaining frosting red. Spread frosting over top and sides of cake.

4 Using scissors, cut licorice strap into 25cm and 35cm lengths. Using picture as a guide, position licorice on cake. Position yellow and red fruit rings on the cake.

5 Knead ready−made icing on a surface dusted with a little sifted icing sugar until icing loses its stickiness. Roll icing into a 45cm long rope. Using picture as a guide, position yellow rope, ice−cream cone, blue sanding sugar and star sprinkles around cake.