PREP + COOK TIME 3 HOURS
The cave is made up of three cakes, so while it may look fiddly and complicated, it isn’t. The kids’ll think you used magic to make it.
5 x 340g packets chocolate cake mix
¼ cup (25g) cocoa powder brown food colouring
30cm x 40cm prepared board
BLACK GLACÉ ICING
1 cup (160g) icing sugar
1 tablespoon water black food colouring
375g butter, softened
4½ cups (720g) icing sugar
½ cup (125ml) milk
2 tablespoons shredded coconut green, brown and black food colouring spearmint leaves green jelly snakes
3 bamboo skewers
2 toothpicks fruit bat jellies yellow jelly snake red jelly snake red and yellow boiled lollies
50g Toblerone chocolate bar
80g milk chocolate sultanas
1 Preheat oven to 180°C/160°C fan. Grease and line a deep 23cm square cake pan and 20cm x 30cm lamington pan; grease a 1.75−litre (7−cup) pudding steamer.
2 Make two of the packet cakes according to directions on packets; pour into square cake pan. Make remaining packet cakes; pour 4½ cups of mixture into pudding steamer, pour remaining mixture into lamington pan. Bake square cake for 1¼ hours; bake cake in steamer for 50 minutes and cake in lamington pan for 40 minutes. Stand cakes for 10 minutes before turning onto wire racks to cool.
3 Using a serrated knife, level tops of all cakes.
4 Using picture on page 78 as a guide, cut wall from square cake and cut base from rectangular cake. Carve out mouth of cave from pudding cake. 5 Make the black glacé icing and butter cream.
6 Pour black glacé icing into cave. Turn cake to evenly coat inside of cave. Stand until set.
7 Beat sifted cocoa and brown colouring into butter cream. Place base, cut−side down, on prepared board; spread with butter cream. Spread butter cream all over wall cake; stand wall behind base so that the wall is positioned to one end of the base.
8 Slice back of pudding cake (cave) so it will fit flat against the wall. Spread butter cream all over outside of cave; position on top of base, against the wall. Smooth butter cream to cover any joins.
9 Combine coconut with green colouring in a small plastic bag, rub together until coconut is coloured; sprinkle over cake where you are going to place the vines. Position green snakes and spearmint leaves to resemble vines.
10 Dab a drop of brown colouring onto absorbent paper, wipe along length of bamboo skewers and toothpicks to colour.
11 Push skewers and toothpicks into bat lollies. Using a small paintbrush, paint front of bat lollies with black food colouring; position in and around cave to suggest flying bats.
12 Using picture as a guide, decorate cake with remaining lollies to complete bat cave.
BLACK GLACÉ ICING
Sift icing sugar into a small heatproof bowl; stir in the water and colouring. Stir over small saucepan of simmering water until icing is spreadable.
Beat butter in a large bowl with an electric mixer until as white as possible. Gradually beat in half the sifted icing sugar, milk, then remaining icing sugar.