Taffy turtle

1.Preheat oven to 170°C. Grease one hole of the texas muffin pan; grease five holes of the mini loaf pan. Grease pudding steamer.

2.Make cakes according to directions on packets. Drop ⅓ cup of the mixture into the greased texas muffin pan hole; drop 1/3 cup of the mixture into the greased loaf pan holes. Bake cakes about 25 minutes. Stand cakes in pans 5 minutes before turning, top-side up, onto wire rack to cool.

3.Spread remaining mixture into pudding steamer; bake about 1 hour. Stand cake in pan 5 minutes before turning onto wire rack to cool.

4.Turn pudding cake large-side up; level top, turn cut-side down. Using pattern from pattern sheet, cut the hexagon shape from the centre of the pudding cake. Using picture as a guide, cut through the cake from each point of the hexagon.

5.Shape muffin into a rounded shape for head. Using paper pattern, cut two small and two large flippers from four of the loaf cakes. Shape tail from remaining loaf cake.

6.Tint three-quarters of the butter cream green; tint remaining butter cream orange. Spread green butter cream over the tops and sides of the body pieces. Using picture as a guide, assemble the cake, one piece at a time, from the hexagon centre outwards; secure pieces to cake board with a little butter cream as you go. Spread orange butter cream over top and sides of turtle’s head, tail and flippers; secure to cake board, as pictured.

7.Secure a blue m&m onto each peppermint with a little butter cream; position on head for eyes. Shape and position red bootlace for turtle’s mouth. Using picture as a guide, use decorations for the turtle’s shell, flippers and tail.