Ingredients
Equipment
Cake
Butter cream
Decorations
Method
1.Make jelly following packet directions; stir in essence. Pour into a shallow dish; refrigerate 30 minutes or until jelly is the consistency of unbeaten egg whites.
2.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.
3.Using a small serrated knife and a tablespoon, scoop out a recess in centre of cake about 3cm deep, leaving a 2.5cm border around edge. Secure cake on cake board with a little butter cream.
4.Reserve one-third of the butter cream. Stir cocoa powder into remaining butter cream. Spread inside of recess with reserved plain butter cream.
5.Attach rollettes to one end of cake with a little butter cream to make a magnifying glass handle; spread chocolate butter cream over handle, and top and sides of cake.
6.Cut pythons in half, discard tail end. Position pythons in recess of cake. Spoon enough jelly over pythons to cover them and come up to the rim of the cake. Refrigerate cake until jelly is set.
7.Cut heads from snakes; discard. Attach snakes to outside of cake to match pythons, as pictured, to give the illusion of ‘worm’ tails.
Create-a-jelly crystals give a clear jelly, which can be coloured however you like. It is available from major supermarkets. We used a heavier-crumbed mud cake, as it is more solid and less likely to allow the jelly to leak. We used butter cream instead of ready-made frosting as it is firmer and less likely to break down into the jelly.
Note
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