This tasty snake cake will delight little reptile fans.
Ingredients
- 2 x 250g packets sponge rollettes (see note)
Icing
- 300g butter or margarine, at room temperature
- 1 3/4 cups pure icing sugar, sifted
- 1 1/2 teaspoon vanilla essence
Decorations
- Yellow and green food colouring
- Yellow and green Smarties (for eyes and scales)
- Small piece liquorice (for eyes and nostrils)
- 1 red jelly snake (for tongue)
Equipment
- 40cm x 55cm cake board
Method
- Step 1Make icing: Using an electric mixer on medium speed, beat ingredients together for 4 minutes or until light and fluffy.
- Step 2Arrange 8 rollettes on board to form a snake shape. Trim 2 rollettes and position as head and tail (see notes for technique picture).
- Step 3Use trimming from head and tail and remaining rollettes to fill in the gaps (see notes for technique picture).
- Step 4Colour icing yellow, then gradually add green colouring to get a lime green colour. Set aside 1/8 teaspoon icing. Spread remaining icing over cake (see main picture).
- Step 5Set aside 2 yellow Smarties for eyes. Arrange remaining Smarties over cake. Cut 2 small strips from liquorice. Use reserved icing to stick a liquorice strip onto each reserved Smartie. Place onto cake to form eyes. Cut 2 tiny dots from liquorice to make nostrils. Place onto cake. Cut jelly snake into a forked tongue shape. Place onto cake.
Notes
Rollettes are small sponge roll cakes. Look for them in the bread area of your supermarket.
See the technique here: No-bake snake cake technique
- Author: Louise Hammond
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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