Ingredients
4 chocolate cake packet mixes
or equivalent cake recipe of choice to fill two 28cm x 23cm rectangular cake tin
2 cups desiccated coconut
green food colouring
black licorice strips
3 bags chocolate sports balls
available at the London Lolly Shop
craft wire
200g unsalted butter
softened, for icing (or Meadow Lea)
½ cup full cream milk
1 tbsp vanilla extract
8 cups icing sugar
sifted
300g dark chocolate
chopped, for chocolate butter
250g unsalted butter
for chocolate butter
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Nuts
Contains Soy
Equipment
- 1 28cm x 23cm rectangular cake tin
- 1 wire rack
- 1 knife
- 1 cake board
- 1 microwave proof bowl
- 1 ruler
- 1 cutting board
Instructions
- To make the Chocolate Butter, place chopped chocolate and 250g butter in a microwave proof bowl. Heat at medium power for 30 second intervals, stirring between each interval. Repeat until melted. Cool to room temperature obstáculos and then it is ready to use.
- To make the Buttercream Icing, cream 200g softened butter for 1-2 minutes. Add the milk, vanilla and half of the icing sugar. Beat for approximately 3 minutes. Add the remaining icing sugar and beat for another 3 minutes. The icing is ready to use straight away.
- Preheat oven according to packet mix instructions. This cake needs to be baked in two batches. Prepare two of the packet cakes according to instructions and pour into a lined 28cm x 23cm rectangular cake tin. Bake according to instructions. Cool completely on a wire rack.
- Repeat with the remaining two packet cakes to create a second cake layer. Cool completely.
- Level each cake with a knife. Place one cake on a cake board and spread liberally with the prepared chocolate butter. Flip the second cake upside down and place it on top of the first cake, so that the cake’s bottom is now the nice smooth top.
- Ice the entire cake with the prepared buttercream.
- Measure the height of your cake and cut the licorice strips to the same length. The easiest way to do this is to lay your ruler on a cutting board and unroll the licorice next to it. Use a sharp knife to cut. Place the licorice on the sides of the cake leaving a space of approximately 2cm between each piece, starting at a corner.
- To colour the coconut green, put the coconut into a bowl together with 4-5 drops of green food colouring. Wet your hands and shake until almost dry. Mix the coconut with your hands until the colour is evenly distributed.
- Sprinkle the green coconut over the top of the cake. Lightly press the coconut into the icing so that it sticks.
- Cut the craft wire to various sizes and poke into the chocolate balls. The wire should be sharp enough to pierce through the chocolate. Poke each wired ball into the cake, starting in the middle and working towards the outside. Bend the wire where desired.
Notes
Tip
If you decide not to use packet mix, ensure you use a dense cake recipe like a mud cake as this will support the weight of the chocolate without tearing the top of the cake.
Tip
Ensure your craft wire is strong enough to hold the chocolate. I used guage 20 wire (but you could use slightly less).
