PEACOCK POMP & PAGEANTRY
PREP + COOK TIME 1 hour SERVES 12
450g double unfilled sponge slabs 453g tub vanilla frosting blue food colouring 25 jubes 26 fruit jelly lollies 13 raspberry lollies 13 rainbow sour straps 14 fruit rings 14 boiled lollies 7 black jelly beans, halved 1 icecream wafer, trimmed into a triangle shape 2cm piece licorice strap 1 small slice soft-eating licorice
1 Place cake slabs together, long sides touching; secure with a little frosting. Using photo as a guide, cut out peacock shape from cake. Secure peacock to a 13cm x 16cm cake board with frosting.
2 Tint frosting blue. Spread all over cake, adding a little texture for feathers using the tip of a palette knife.
3 Using picture as a guide, thread 13 wooden skewers with lollies to make peacock’s tail, ending with a fruit ring topped with a boiled lolly and jelly bean half.
4 Cut icecream wafer into a 2cm triangle; position for beak. Cut remaining fruit ring in half; place at bottom of peacock for feet. Shape the licorice strap into an eye shape; top with remaining boiled lolly and a slice of soft licorice.
PER SERVE Energy 414kcal, 1734kj • Protein 6g • Total Fat 8.7g • Saturated Fat 4.2g • Carbohydrate 80.9g • Fibre 0.8g • Sodium 227mg