Ingredients
Method
1.Preheat oven to 150°C (130°C fan forced). Line a baking tray with baking paper. Bake cakes as per packet instructions.
2.Split each cake in half. Secure one cake round to the cake board with a little frosting, spread cup frosting over cake, top with another cake round. Repeat with cup icing and one more cake round. (Reserve the remaining cake round for another use – you could use it to make cake pops). Spread the remaining frosting over sides and top of cake.
3.Place lollypops in the plastic bag, using a rolling pin or meat mallet, gently smash the lollypops until broken into pieces, discard sticks. Place lollypop pieces onto the baking tray, place in oven for 5 minutes or until melted and the edges are starting to brown. Cool on tray, set aside until needed.
4.Carefully cut flakes in half crossways. Break melted lollypops into large shards. Using picture as a guide, arrange toffee shards on cake to form the fire, arrange flakes around toffee for logs. Position chocolate fingers around side of the cake.
EQUIPMENT 30cm (12-inch) round cake board, plastic sandwich bag, oven trays test kitchen tips If using butter cream instead of the chocolate frosting, you will need two quantities of chocolate butter cream . Use a variety of chocolate bars – such as Flakes, Violet Crumbles or Tim Tam biscuits – for the campfire logs. The melted lollipops are best made on day of serving as humidity may cause them to dissolve.
Note
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