Surfboard Cake

Serves 18, Prep 2 hours, Cook 1 hour, 10 mins

3 x 440g packets classic

chocolate cake mix 125g red ready-to-roll icing 75g yellow ready-to-roll icing Crushed plain sweet biscuits, chocolate-coated pineapple ring and licorice strap, to decorate

FROSTING 450g unsalted butter, chopped,

at room temperature 4½ cups icing sugar mixture Leaf green colouring gel, to tint

1 Grease a deep 27cm x 35cm roasting pan. Line base and sides with baking paper, extending paper 5cm above pan edges. 2 Prepare cake mixes, one at a time, according to packet directions. Spoon all cake mixes into roasting pan. Smooth over top. Reserve icing sachets for another use. 3 Cook in a moderately slow oven (160C) for about 1 hour, 10 minutes, or until cooked when tested. Remove. Stand in pan for 30 minutes. Turn out onto a wire rack to cool.

4 To make the frosting, beat butter in a large bowl of an electric mixer until fluffy. Beat in sugar, ½ cup at a time, until smooth. Tint green with gel. 5 Invert cake onto a chopping board. Cut off bottom left-hand corner of cake, measuring 8cm x 8cm x 12cm. Place in the centre at top of cake for the tip of the surfboard. Starting from the top, cut out a surfboard shape. Discard trimmings. (See right for step-by-step guide.) 6 Transfer cake to a cake board. Spread with frosting.

7 Knead red icing on a clean bench until smooth. Roll out between two sheets of baking paper until 5mm thick. Cut out the shape as pictured. Arrange on top of the cake. 8 Knead yellow icing on a clean bench until smooth. Roll between two sheets baking paper until 5mm thick. Cut out the shape, as pictured. Arrange on top of the red icing. 9 Sprinkle crushed biscuits around the cake board for sand. Decorate with pineapple ring and licorice for leg rope.