Dessert

Geraldine giraffe

Meet Geraldine the giraffe, a fun and delicious cake that is great for kid's birthday parties.
GeraidlineGiraffe
1 Item
1H

Ingredients

Butter cream

Method

1.Preheat oven to 180°C/350°F. Grease baking dish; line base and sides with baking paper, extending paper 5cm above sides.
2.Make cakes according to directions on packets; spread mixture into dish. Bake about 1 hour. Stand cake in dish 5 minutes before turning, top-side up, onto wire rack to cool.
3.Meanwhile make the butter cream. Beat the butter in a small narrow bowl with an electric mixer until the butter is as white as possible. Gradually beat in half the sifted icing sugar, then the milk, then the remaining sifted icing sugar. Beat until the butter cream is smooth and spreadable. Keep scraping down the side of the bowl during beating.
4.Level cake top; turn cake cut-side down. Using pattern from pattern sheet, cut out body and head of giraffe. Secure cake pieces, cut-side down, on cake board to form giraffe; secure with a little butter cream. Discard any leftover cake pieces.
5.Tint butter cream orange spread all over cake.
6.Cut licorice strap into thin strips; position licorice around cake.
7.Cut roll-ups into three 30cm (12-inch) lengths. Layer the lengths of roll-ups together to make one thick length; cut thin strips into the layered roll-ups, but not all the way through, as pictured; position on giraffe for mane. Wrap some of the remaining roll-up around licorice to cover tail; cut end of roll-up to fray end. Secure tail with toothpick.
8.Cut some of the remaining licorice strap into thin strips, position on cake for ear and mouth. Cut licorice twist in half, position for horns. Cut jelly bean in half lengthways, position for nose. Cut chocolate bullet in half, position for eye. Cut licorice strap into a 1.5cm x 2cm (¾-inch x ¾-inch) rectangle, then cut into thin strips -­ do not cut all the way through the strap. Fan licorice, position above eye.
9.Melt chocolate; spread melted chocolate evenly over a piece of baking paper to make a 20cm (8-inch) square. When chocolate is almost set, cut into 2.5cm (1-inch) diamond shapes. When chocolate is completely set, gently lift diamonds off paper, position on giraffe.

Equipment: 26cm x 36cm (10½-inch x14½-inch) baking dish, 35cm x 50cm (14-inch x 20-inch) rectangular cake board and toothpick with double-pointed head.

Note

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