Hello Miss Kitty cake

PREP TIME 1-2 HOURS (PLUS REFRIGERATION TIME)

EQUIPMENT

30cm round cake board

CAKE

1½ x 453g tubs vanilla frosting purple and pink food colouring

2 x 460g packaged double unfilled sponge cake rounds

DECORATIONS

25g white chocolate Melts, plus 2 extra 8cm licorice bootlace, cut into 4 equal pieces

2 ice-cream wafers

1 waffle ice-cream cone

2 brown Smarties

1 round pink fizzo ball

15 white mini marshmallows large pink bow tie

Tint one tub of frosting purple.

Stack three cakes together with a little frosting between each layer (discard or keep the remaining cake round for another use). Secure to cake board with a little frosting.

Melt the 25g of chocolate. Secure licorice to extra Melts with a little chocolate for whiskers; stand until set.

Cut wafers into 2 large triangles for ears and 2 slightly smaller triangles for inner ears. Place remaining ½ tub of frosting in a microwave-safe bowl; tint frosting pink. Microwave on high (100%) for 20 seconds or until melted. Place cone and small wafer triangles on a wire rack over a sheet of baking paper; pour over pink frosting to cover. Stand for 1 hour or until set.

Insert larger triangles on top of cake for ears. Spread purple frosting over top and side of cake and ears; use a fork to roughen surface of frosting for fur.

Using the picture as a guide, press Smarties, whiskers and fizzo ball onto cake to make Miss Kitty’s face. Position bow tie, cone party hat and pink triangles for inner ears. Squash marshmallows; secure around base and on top of party hat.