Hello Miss Kitty cake
PREP TIME 1-2 HOURS (PLUS REFRIGERATION TIME)
30cm round cake board
1½ x 453g tubs vanilla frosting purple and pink food colouring 2 x 460g packaged double unfilled sponge cake rounds
25g white chocolate Melts, plus 2 extra 8cm licorice bootlace, cut into 4 equal pieces 2 ice-cream wafers 1 waffle ice-cream cone 2 brown Smarties or M&M’s 1 round pink fizzo ball 15 white mini marshmallows large pink bow tie 1 Tint one tub of frosting purple. Stack three cakes together with a little frosting between each layer (discard or keep the remaining cake round for another use). Secure to cake board with a little frosting. 2 Melt the 25g of chocolate. Secure licorice to extra Melts with a little chocolate for whiskers; stand until set. 3 Cut wafers into 2 large triangles for ears and 2 slightly smaller triangles for inner ears. Place remaining ½ tub of frosting in a microwave-safe bowl; tint frosting pink. Microwave on high (100%) for 20 seconds or until melted. Place cone and small wafer triangles on a wire rack over a sheet of baking paper; pour over pink frosting to cover. Stand for 1 hour or until set. 4 Insert larger triangles on top of cake for ears. Spread purple frosting over top and side of cake and ears; use a fork to roughen surface of frosting for fur. 5 Using the picture as a guide, press Smarties or M&M’s, whiskers and fizzo ball onto cake to make Miss Kitty’s face. Position bow tie, cone party hat and pink triangles for inner ears. Squash marshmallows; secure around base and on top of party hat.