Fla­menco Flamingo

PREP + COOK TIME 1 hour SERVES 12

Food - - Cheat’s cakes -

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2 x 450g dou­ble un­filled sponge slabs 453g tub vanilla frost­ing pink food colour­ing 375g straw­ber­ries, sliced 8 red sour straps 50g milk choco­late melts 2 ba­nana lol­lies 1 white marsh­mal­low 1 pink jube 1 piece soft black licorice, sliced thinly 11 pink musk sticks 1 Us­ing the photo as a guide, cut one of the sand­wiched sponge cake slabs into the shape of the flamingo’s body (or trace flamingo shape onto bak­ing pa­per and use as a tem­plate). Se­cure to a 30cm x 40cm board with a lit­tle frost­ing. Cut flamingo’s head and neck from re­main­ing sand­wiched sponge slab. Se­cure in po­si­tion with frost­ing.

2 Tint re­main­ing frost­ing pink with the food colour­ing. Spread frost­ing over top and sides of cake. Us­ing pic­ture as a guide, dec­o­rate flamingo’s body with the sliced straw­ber­ries.

3 Cut sour straps into long pieces; po­si­tion on cake to make the wing.

4 Melt choco­late. Dip one end of each ba­nana lolly into choco­late; place on bak­ing pa­per to set. Po­si­tion ba­nana lol­lies on head for beak. Po­si­tion marsh­mal­low, jube and licorice for eye and musk sticks for legs. PER SERVE En­ergy 423kcal, 1772kj • Pro­tein 7.2g • To­tal Fat 11.9g • Sat­u­rated Fat 5.6g • Car­bo­hy­drate 73.3g • Fi­bre 1.7g • Sodium 308mg

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