The perfect novelty cake for your next party!
Ingredients
Method
Grease a 23cm x 33cm medium roasting pan (6cm deep). Line base and sides with baking paper, extending 3cm above pan edges.
Prepare cake mixes, one at a time, according to packet directions. Spoon all three mixes into pan. Reserve icing sachets for another recipe.
Cook in a moderately slow oven (160C) for about 1 hour, or until cooked. Remove. Stand in pan 20 minutes. Cool on a wire rack.
Make nuggets by processing madeira cake in a food processor to ne crumbs. Stir crumbs into half the frosting in a bowl. Shape level tablespoons into ‘nuggets’. Place on a tray lined with baking paper. Refrigerate 20 minutes.
Dip ‘nuggets’ in chocolate, then coat in biscuits. Refrigerate.
To make butter cream, beat butter in a small bowl of an electric mixer until pale. Gradually beat in 1/2 cup sugar at a time until smooth.
Trim top of cake to sit at. Cut in half crossways. On a cake board, sandwich cakes together with 1/3 cup butter cream. Spread remaining over top and side. Refrigerate 30 minutes.
Knead 150g of the white icing until smooth. Roll out between two sheets of baking paper until 3mm thick. Cut a 15cm x 22cm rectangle for the ‘lid’. Place on
a tray lined with baking paper. Reserve scraps.
Knead remaining white icing and scraps until smooth. Roll out between baking paper until large enough to cover cake (about 35cm x 45cm rectangle). Lift onto cake. Smooth top and sides. Trim base.
Knead and roll out 100g of red icing as in Step 8. Using 6.5cm number cutters, cut out child’s age. Using 2.5cm letter cutters, cut out letters as pictured. Reserve scraps.
Knead remaining red icing and scraps until smooth. Roll out half between baking paper into a 9cm x 22cm rectangle. Cut into six 1.5cm-wide strips.
Roll out remaining half into a 16cm x 16cm square. Cut into nine 1.5cm-wide strips. Cut ve strips in half crossways. Use water to stick strips, letters and numbers onto ‘box’ and ‘lid’.
Make sauce by tinting remaining frosting red. Place in a cup on cake board.
Arrange nuggets on cake. Place ‘lid’ on top.
TIP: We used Bakels ready-to-roll icing and AmeriColor food colouring, available at cake decorating stores or online.
This recipe originally appeared on New Idea Food
