Ingredients
Butter cream
Method
1.Preheat oven to 170°C (150°C fan-forced). Grease pan; line base and sides with baking paper, extending paper 5cm (2 inches) above sides.
2.Make cakes according to directions on packets. Spread mixture into pan; bake about 1½ hours. Stand cake in pan 10 minutes before turning, top-side up, onto wire rack to cool.
3.Level cake top; trim cake into three 5cm x 10cm (2-inch x 4-inch) rectangles. Using a small serrated knife cut `V’-shaped indents into the middle of each piece of cake.
4.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. Tint butter cream pale yellow; spread all over cakes.
5.Break noodles into pieces; roll cakes firmly in broken noodles until covered all over.
6.Cut the red stripes off the rainbow straps. Using picture as a guide, trim and position red straps around the hay bales. Secure two hay bales, side-by-side, on cake board with a little butter cream. Position remaining hay bale on top. Decorate with toy chickens.
EQUIPMENT deep 22cm (9-inch) square cake pan 25cm (10-inch) square cake board. While it is cute, it’s best to serve this to older children as the small noodles can be a choking hazard for younger children. Using a small serrated knife cut ‘V’-shaped indents into the middle of each piece of cake.
Note
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