A recipe from the Good Food collection.
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- two 20 cm (8 inch) ring Madeira cakes
- 1½ quantities buttercream
- red and yellow food colourings
- yellow and white jellybeans
- banana sweets
- 1 marshmallow
- 1 black jellybean
- 2 orange jelly snakes
- 32 cm (13 inch) square cake board
1. Do not level the cakes — leave them rounded. Cut one ring cake in half, with one end pointed for the beak, as shown. Cut a small piece from the middle of the other ring cake. Join the piece with the pointed end to the largest piece in the shape of a number three.
2. Tint ¼ cup of the buttercream bright orange-red. Tint the remaining buttercream bright yellow. Spread the orange icing over the end of the top cake for the beak. Add a couple more drops of red to the leftover orange beak icing and ice a strip along the bottom of the beak for the opening of the mouth. Ice the rest of the cake with yellow icing. Alternatively, you may prefer to ice all of the cake with the yellow icing first and then go over the beak area with the orange icing.
3. Cut the jellybeans and banana sweets in half lengthways. Leave a small space behind the beak for the eyes, then start laying jellybeans over the icing, cut-side-down and slightly overlapping. Stop when you reach the middle point of the three. Stick four rows of bananas in the middle of the cake. Add another five rows or so of jellybeans beneath the bananas, then add another three rows of bananas.
4. Cut a marshmallow in half and make eyes out of it. Cut the ends off a black jellybean and stick rounded-side-up on the marshmallows using a little buttercream to stick them in place. Add plumage by sticking a few bananas at a jaunty angle behind the eyes. Make three slits on the head end of the snakes to create feet and place them on the bottom of the cake as shown. Overlap some bananas on top of the legs to hide the top ends.