Ingredients
Method
1.Secure one cake to the cake board with a little frosting. Spread cake top with a little frosting; top with remaining cake. Using a small serrated knife; trim top edge of cake to create a dome shape. Spread frosting all over top and sides of cake.
2.Using picture as a guide, position marshmallows in coloured lines over cake.
3.Melt chocolate (in double saucepan over gently simmering water or about 30 seconds in microwave); cool slightly. Cut waffle basket in half crossways with a bread knife. Secure basket on its side, with a little melted chocolate, onto the cake board.
4.Attach sour strap to basket with a little melted chocolate, push other end of strap into balloon.
Equipment: 30cm x 40cm rectangular cake board You can also use raspberry and vanilla marshmallows, halved crossways, or a variety of chocolate buttons to decorate the balloon. If using butter cream instead of the strawberry frosting, you will need one quantity of butter cream which you can tint pink or leave plain.
Note
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