Recipe

Bruce platypus cake

Mar 31, 2011 1:00pm
  • 45 mins preparation
  • 40 mins cooking
  • Serves 12
    • Print
    Print

Ingredients

Bruce platypus cake
  • 3 x 340g packets buttercake mix
  • 27 centimetre x 63cm prepared rectangular board
  • 1 white marshmallow
  • 1 chocolate mint stick, cut into 2 x 5mm rounds
  • 1 black licourice strap
Butter cream
  • 250 gram (8 ounces) butter
  • 3 cup (480g) confectioner's sugar
  • 4 tablespoon milk

Method

Bruce platypus cake
  • 1
    Preheat oven to 180°C (160°C fan-forced); grease and line two 15cm x 25cm loaf pans and deep 22cm-round cake pan. Make cakes according to directions on packets, evenly divide two-thirds of the mixture between two prepared loaf pans. Spread remaining mixture into prepared round cake pan; bake round cake pan in oven 30 minutes and loaf pans 40 minutes. Stand cakes in pans 5 minutes; turn onto wire racks to cool. Using serrated knife, level cake tops so they are the same height.
  • 2
    Turn cakes cut-side down. Using paper pattern from pattern sheet, carefully cut out platypus. Using left-over cake, shape into four feet. Assemble cakes on prepared board, cut-side down.
  • 3
    To make butter cream; beat butter until white as possible, gradually beat in half the sifted icing sugar then milk, then remaining icing sugar. Beat until smooth.
  • 4
    Tint a quarter of the chocolate butter cream with black colouring. Spread black butter cream over bill. Spread remaining chocolate butter cream over body, roughen with a fork.
  • 5
    Mark nostrils and mouth in bill.
  • 6
    Cut marshmallow in half horizontally; using a little butter cream, attach one chocolate mint round to each marshmallow half for eyes, position on cake.
  • 7
    Cut claws from licorice strap; position on cake.

Notes

Use toothpicks to position paper pattern on cakes, ready to cut out. Assemble cake on prepared board ready for icing.

The Latest from Food To Love