Name: Larry lion
Cook time: 40 min
Total time: 40 min
Ingredients: 2 1/2 x 470g packets buttercake mix; Butter cream; 188 gram butter; 3 cup (360g) icing sugar; 3 tablespoon milk; dark brown and caramel food colouring; Decorations; 1 tablespoon orange sprinkles; 4 x 50g violet crumble bars; 3 giant white marshmallows; 2 green smarties; 5 centimetre piece black licorice strap; 1 red sour strap; 3 x 30cm black chenille sticks (pipe cleaners), halved

Ingredients

2 1/2 x 470g packets buttercake mix

Butter cream

188 gram butter

3 cup (360g) icing sugar

3 tablespoon milk

dark brown and caramel food colouring

Decorations

1 tablespoon orange sprinkles

4 x 50g violet crumble bars

3 giant white marshmallows

2 green smarties

5 centimetre piece black licorice strap

1 red sour strap

3 x 30cm black chenille sticks (pipe cleaners), halved

Method

1.Preheat oven to 180°C/160°C fan-forced. Grease and line deep 30cm-round cake pan; grease 2 x 9-hole (½-cup/125ml) friand pans.

2.Make one cake according to directions on packet. Spread mixture into round cake pan; bake about 40 minutes. Stand cake in pan 5 minutes; turn, top-side down, onto wire rack to cool.

3.Make next cake according to directions on packets. Drop 2½ level tablespoons of the mixture into each friand hole; bake about 20 minutes. Stand cakes in pans 5 minutes; turn, top-side up, onto wire rack to cool.

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.

5.Transfer one-third of the butter cream to a small bowl; tint dark brown. Tint remaining two-thirds of the butter cream caramel.

6.Position large cake on 50cm-round prepared cake board; spread about three-quarters of the caramel butter cream over top and side of cake.

7.Cut a 1cm slice from the bottom of each small cake; reserve slices. Spread remaining caramel butter cream over bottoms and sides of eight of the reserved slices; top with orange sprinkles.

8.Discard remaining slices. Using picture as a guide, position slices on large cake to make the lion’s nose and cheeks

9.Spread dark brown butter cream over tops of small cakes; position around lion’s face. Cut Violet Crumble bars into thin shards, use for lion’s mane.

10.Using scissors, snip the tops from two marshmallows; place, cut-side up, for eyes, top with Smarties. Cut the licorice into a semi-circle for the lion’s nose.

11.Cut red sour strap into a semi-circle to make the lion’s mouth. Using scissors, cut two large triangles from remaining marshmallow for teeth; place at corner of mouth. Position chenille sticks for whiskers.

This king of the jungle cake will be a hit with young explorers at a jungle-themed safari. If the weather is wet or humid, chop the Violet Crumble bars and position them on the cake just before the party, as the damp air will make them sticky. You’ll have about 1 cup of cake mixture left over; use this to make extra cakes for the guests.
Note

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