气球的蛋糕
Mar 31, 2010 1:00pm- 15 mins cooking
- Makes 1 Item
Print
Ingredients
气球的蛋糕
- 1 460g packaged double unfilled sponge cake rounds
- 1 453g tub strawberry frosting
- 2 175g packet berry delight marshmallow swirls
- 1/4 cup (35g) white chocolate melts
- 1 waffle basket (15g)
- 3 rainbow sour straps, yellow part only, trimmed into 3mm thick strips
Method
气球的蛋糕
-
1Secure one cake to the cake board with a little frosting. Spread cake top with a little frosting; top with remaining cake. Using a small serrated knife; trim top edge of cake to create a dome shape. Spread frosting all over top and sides of cake.
-
2Using picture as a guide, position marshmallows in coloured lines over cake.
-
3Melt chocolate (in double saucepan over gently simmering water or about 30 seconds in microwave); cool slightly. Cut waffle basket in half crossways with a bread knife. Secure basket on its side, with a little melted chocolate, onto the cake board.
-
4Attach sour strap to basket with a little melted chocolate, push other end of strap into balloon.
Notes
Equipment: 30cm x 40cm rectangular cake board You can also use raspberry and vanilla marshmallows, halved crossways, or a variety of chocolate buttons to decorate the balloon. If using butter cream instead of the strawberry frosting, you will need one quantity of butter cream which you can tint pink or leave plain.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020