BOARD SHORTS CAKE

PREP + COOK TIME 2 HOURS (+ COOLING) SERVES 12

EQUIPMENT

26cm x 35cm baking dish

30cm x 40cm rectangular prepared

cake board bamboo skewer

CAKE

2 x 470g packets butter cake mix 2 quantities butter cream

(recipe on page 117) turquoise and blue food colouring

DECORATIONS

90g ready-made white fondant icing 2 tablespoons pure icing sugar, to dust 45cm length polyester cord

5 small yellow jelly beans, halved 33 small white jelly beans

1 Preheat oven to 150°C/130°C fan. Grease and flour dish.

2 Make cake according to directions on packet. Spread mixture into dish; bake for 50 minutes or until a skewer inserted into the centre comes out clean. Stand cake in dish for 10 minutes; turn, top-side up, onto a wire rack to cool.

3 Level cake top; turn cake, cut-side down. Using picture opposite as a guide, cut out shorts; position cake, cut-side down on cake board, then secure with a little butter cream.

4 Tint butter cream turquoise using both food colourings; spread over cake. 5 Knead ready-made icing on surface dusted with sifted icing sugar until icing loses its stickiness. Roll out to 3mm thick. Using picture opposite as a guide, cut waistband and two pockets from icing. Using skewer, make two holes in centre of waistband; thread cord through holes and tie ends in a bow (Step A). Position waistband and pockets on shorts.

6 Using picture as a guide, make flowers on shorts using jelly beans.

STEPS

A Making the waistband.