Snakes alive! number two
A recipe from the Good Food collection.
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- 8 × 25 cm (3 × 10 inch) Madeira cake
- 20 cm (8 inch) ring Madeira cake
- 2 quantities buttercream
- violet and green food colourings
- purple sprinkles (hundreds and thousands)
- 2 white jellybeans
- 2 purple round sweets
- 1 red jelly snake
- skewers or toothpicks
- 30 cm (12 inch) square cake board
Do not trim the tops of the cakes — leave the cakes rounded to form the shape of a snake. Cut out the pieces of the template, and stick to the top of the cake with skewers or toothpicks. Cut the cakes to shape, then move the cake pieces into the shape of a snake. Remove the templates and toothpicks and join the pieces together with a little of the buttercream.
Place 2 tablespoons of the buttercream in a small bowl and tint it dark violet, similar to the colour of the sprinkles. Spoon the violet icing into a piping bag. Tint the remaining buttercream bright green.
Spread the green buttercream evenly over the entire cake, using a palette knife to smooth the surface. Once the snake has been completely iced with the green buttercream, pipe squiggly patches over the snake with the violet buttercream. Fill inside the patches with purple sprinkles.
Arrange the jellybeans in place for the eyes, pipe a little violet icing onto each of the jellybeans and stick a purple sweet to the front of it. Pipe a mouth with violet icing, then pipe two dots for the nostrils. Make a slit in the head part of the jelly snake for the tip of the tongue and trim so that it is only about 2.5 cm (1 inch) long. Insert into the mouth of the cake snake.