Halloween treat
Halloween treat, sugar recipe, brought to you by Australian Women's Weekly
- 40 mins preparation
- 1 hr cooking
- Serves 16
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Ingredients
Halloween treat
- 3 x 340 gram packets buttercake mix
- 28 centimetre round prepared board
- red, orange and caramel colourings
- 130 gram tube green fruity metres
- small torch
- 1 large python snake
- plastic rat
- plastic spider
Butter cream
- 250 gram butter, softened
- 3 cup (480 grams) icing sugar
- 4 tablespoon milk
Method
Halloween treat
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1Grease two large 2.25-Litre (9-cup) capacity pudding steamers. Using three packets, prepare cake mix according to directions; pour into prepared steamers. Bake in moderate oven about 1 hour. Stand cakes in steamer 5 minutes; turn onto wire racks to cool.
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2Using a cutter or egg-ring as a guide, cut 7cm-diameter cylindrical holes through centres of both cakes from top to base. Alternatively, remove both ends of an empty can so there is a clean, sharp edge, and use the can as a cutter to remove cylinders of cake from each cake's centre.
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3Cut one of the centre pieces in half; reserve top half for pumpkin lid.
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4Join cakes together with a little butter cream, position on board. Cut out holes for eyes, nose and mouth.
Butter cream
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5Make butter cream: In a small bowl, beat butter with an electric mixer until as white as possible; beat in sifted icing sugar and milk in two batches.
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6Tint ½ cup butter cream with red colouring. Tint remaining butter cream in deep "pumpkin" orange using orange and caramel colourings.
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7Spread cake and lid with orange butter cream. Spread inside and outer edges of mouth, eye, and nose openings with red butter cream.
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8Cut some Fruity Metres into thin stips and place on cake and lid.
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9Roll about 50cm of Fruity Metres tightly to make stem; place on top of the lid. Just before serving, turn the torch on and secure it in centre of cake with a little butter cream. Position lid on top of cake. Decorate cake with the snake, rat and spider.
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