Brush­stroke Cake

Woman’s Day (NZ) - - Cooking Extra -

SERVES 12

290g packet white

cho­co­late melts gel food colour­ing in red,

blue, yel­low and green 2 x 600g store-bought white cho­co­late mud cakes BUT­TER­CREAM 125g un­salted but­ter,

soft­ened 1½ cups ic­ing sugar, sifted 1 ta­ble­spoon milk

1. In a bowl over a saucepan of sim­mer­ing wa­ter, melt cho­co­late. Di­vide be­tween 4 bowls.

2. Us­ing a lit­tle colour­ing, tint cho­co­late red, blue, yel­low and green. Work­ing quickly, dol­lop 2 tea­spoons of one colour onto a bak­ing pa­per-lined tray. Us­ing a pas­try brush, brush the cho­co­late up slightly to form a brush­stroke.

3. Re­peat, wash­ing and dry­ing the pas­try brush be­tween colours. Set aside at room tem­per­a­ture to firm.

4. BUT­TER­CREAM. Use an elec­tric mixer to beat but­ter as white as pos­si­ble. Grad­u­ally beat in ic­ing sugar and milk.

5. Re­move ic­ing from store-bought cakes and level with a large ser­rated knife. Sand­wich to­gether with a lit­tle but­ter­cream on a cake board. Spread top and sides of stacked cakes with but­ter­cream.

6. Ar­range brush­strokes on the front of cake and press gently into ic­ing to stick.

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