Hoot hoot hooray cake

Australian Women’s Weekly NZ - - CONTENTS -

PREP TIME UP TO 1 HOUR

EQUIP­MENT

30cm x 40cm rec­tan­gu­lar cake board

CAKE

1 x 600g pack­aged round cho­co­late mud cake 4 x 60g cho­co­late cup­cakes or muffins, uniced 1 x 453g tub cho­co­late frost­ing

DEC­O­RA­TIONS

2 ta­ble­spoons co­coa pow­der 8 mini cho­co­late cream-filled bis­cuits 8 brown mini M&M’s 28 orange mini M&M’s 2 cho­co­late cream-filled bis­cuits 2 brown M&M’s 7 orange M&M’s 1 large Wagon Wheel 1 Re­move ic­ing from cake. Level large cake top if nec­es­sary; turn cake cut-side down. Re­move pa­per cases from cup­cakes if nec­es­sary. Spread cake and cup­cakes with frost­ing. Dust with sifted co­coa. 2 Care­fully twist mini bis­cuits apart. Cut the uniced halves into two; po­si­tion in cup­cakes for wings. Push brown mini M&M’s into iced bis­cuit halves for eyes; po­si­tion on cup­cakes. 3 Us­ing pic­ture as a guide, po­si­tion 6 mini orange M&M’s on each small owl as talons, and 1 mini orange M&M as a nose. 4 Re­peat with larger bis­cuit (dis­card the uniced pieces of bis­cuits), brown M&M’s and orange M&M’s for large owl. Cut Wagon Wheel in half and push into sides of large owl for wings.

Hoot hoot hooray

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