Hi All,

I'm in the process of making the Prowling Tigers cake (pg 69 of the Women's Weekly Kids Party Cakes book, the thick version).

Some questions that I'd really appreciate help with the answers if possible!! Thanks in advance

Step 2 is:
Combine jelly and the boiling water in small jug, stir until dissolved, refrigerate until almost set.

Q: How will I know it's "almost set", and if I place the cake in the fridge overnight (should I do this????) will it set, and set too much?

Dessicated coconut, coloured, and toasted.

Q: I need to make yellowy/orange and green coconut. What does it mean by toasted? And how do I make it a different colour (i.e. any tips?)

Obviously the cake is going to need to be refrigerated overnight, but what about my malt stick fingers around the cake (the fence) which are chocolate - will these go "white" in the fridge (think Tim Tams that are white-ish when they get taken out of the fridge) and will this white colour disappear?

Sorry for what seems like dumb questions all round, I'm just a little unsure and want to make sure I get it right for my little buddy.

Cheers

Thanks Simone - I was beginning to prepare myself for telling the little guy that I couldn't make his tiger cake after all I'm such a dud in the kitchen.

Off to colour my coconut!!