Cut 4 x 6cm squares from the icing and cut a small corner from 2 of the squares. Knead the ready-to-roll icing on a clean surface until pliable and roll out between 2 sheets of non-stick baking paper to 3mm-thick.Trim the licorice straps and use to create the outline of the truck. Press the biscuit halves onto the sides of the truck, at even intervals, to make the wheels. To decorate, use a palette knife to spread the cake with the cream cheese icing. Stand the square cakes upright against the rectangular cakes, ensuring the cut cake is at the front, and secure with icing (see image, left). Spread the top of the uncut square cake with icing and sandwich with the cut cake. Place the rectangular cakes on top of each other and secure to the cake board with some icing. Slice 1 side, at an angle, from 1 square cake, brush away crumbs and discard the small piece.add the icing sugar and beat for a further 6-8 minutes or until light and fluffy. Add a few drops of red food colouring and mix to combine, adding more until desired colour is achieved. To make cream cheese icing place the butter and cream cheese in the bowl of an electric mixer and beat for 8-10 minutes or until pale and creamy.Cool in tins for 5 minutes before turning out onto wire racks to cool completely. Bake the square cakes for 1 hour and 10–15 minutes and the rectangular cakes for 1 hour and 20–30 minutes or until cooked when tested with a skewer. Follow the basic chocolate cake recipe and divide mixture between 2 x 17cm-square and 2 x 17cm x 22cm lightly greased cake tins lined with non-stick baking paper.
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