PREP + COOK TIME 1 hour + chilling SERVES 12 (4 of each cake) v
453g tub vanilla frosting black food colouring brown food colouring 12 x double chocolate chip muffins 12 x double chocolate chip mini muffins 1m black licorice strap 12 black jelly beans 5 red sour straps or strawberry fruit leathers 12 white chocolate melts 4 pink licorice allsorts 4 yellow mini M&M’S 4 milk chocolate melts 1 small piece round soft-eating licorice 2 white marshmallows 8 brown mini M&M’S
1 Divide frosting into 3 small bowls. Tint one pale grey with black colouring, one pale brown with brown colouring, and leave remaining frosting plain.
2 Place muffins on cake board or serving platter for decorating. Discard paper cases from mini muffins. Secure mini muffins, sideways, on top of large muffins with a little frosting, to create the heads of animals.
3 Spread grey frosting all over 4 cakes. For each cake, cut licorice strap into three 5cm slices; using picture as a guide, trim to resemble ears and nose. Halve 1 jelly bean for eyes, and halve 1 jelly bean lengthways for nose; position on cake. Trim a red strap into a 1.5cm piece for tongue; place on cake. Repeat with remaining grey cakes.
4 Place plain frosting into a piping bag fitted with 1.5cm fluted nozzle. Pipe all over four cakes to add texture. Using picture as a guide, position white chocolate melts to form ears and nose. Trim a small piece of remaining licorice strap into a triangle for nose. Cut a jelly bean in half and position for eyes. Cut pink section of licorice allsort into triangles for bow. Cut a red sour strap into thirds lengthways, place around neck for collar; position a yellow M&M for tag. Repeat with remaining plain cakes.
5 Spread brown frosting over remaining 4 cakes. Using picture as a guide, position a milk chocolate melt for nose; secure a thin slice of soft licorice onto melt with a little frosting. Cut marshmallows in half; attach one brown M&M to one half; position on cake for eye. Attach another brown M&M onto face for eye. Trim licorice strap into two 3cm pieces for ears; position on cake. Repeat with remaining brown cakes.
PER SERVE Energy 744kcal, 3114kj • Protein 9.6g • Total Fat 32.9g • Saturated Fat 13.4g • Carbohydrate 104g • Fibre 2.2g • Sodium 481mg