CAKE MAKEOVER #2
A Sara Lee All Butter All Purpose Pound Cake, $6, from major supermarkets
DIRECTIONS Make the meringue: In an electric mixer, whisk 180g sugar with 3 egg whites until stiff peaks form. Pipe the mixture into long, thick lines on a baking paper-lined tray and bake in a preheated 90 deg C oven for 30-40min until crisp. Set aside to cool.
With the cake lying on its side, slice off the top, then cut the cake into two halves.
Spread 50g Betty Crocker Rich & Creamy Vanilla Frosting on the bottom half.
Top with the upper half and spread 20g vanilla frosting around the sides.
With 80g vanilla frosting in a piping bag, pipe thick lines across the top of the cake.
Sprinkle coloured sugar* over the meringue. Break the meringue into irregular chunks and stick them around the sides of the cake.
Garnish with halved strawberries. Optional: You can blend 2 pistachios into a fine crumble or coarsely crumble a digestive biscuit and sprinkle over the cake.
*Available at Phoon Huat