Ingredients
Butter cream
Method
1.Preheat oven to 150°C (130°C fan-forced). Grease and flour baking dish.
2.Make cakes according to directions on packets. Spread mixture into baking dish; bake about 50 minutes. Stand cake in dish 10 minutes before turning, top-side up, onto wire rack to cool.
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. Stir sifted Nestlé Baking Cocoa into butter cream, tint with brown colouring.
4.Level cake top; turn cake cut-side down. Using pattern from pattern sheet, cut out chicken. Secure cake, cut-side down, on cake board with a little butter cream.
5.Tint butter cream yellow; spread all over cake.
6.Using picture as a guide, press popcorn onto body of chicken. Gently push chips into cake for beak. Cut marshmallow in half; position, cut-side up, on cake for eye, top with Skittle. Sprinkle two wafers lightly with a little water (this makes it easier to cut) then cut out feet. Gently push into cake.
7.Knead ready-made icing on surface dusted with a little sifted icing sugar until icing loses its stickiness. Tint red using both red and orange colouring; roll on surface dusted with a little sifted icing sugar into a 3mm thickness. Using pattern from pattern sheet, cut out comb. Cut two remaining wafers into same shape as comb but don’t trim the base (leave straight). Attach icing comb to wafers with a little butter cream. Gently push base of wafers into cake. Secure comb underneath with toothpicks.
Use a 26cm x 35cm baking dish 35cm square cake board. Cake can be made and covered with butter cream a day before the party. Top with popcorn and finish the cake up to three hours before the party. Be sure to remove toothpicks before cutting and serving the cake.
Note
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