Name: Candy land cake
Prep time: 60 min
Total time: 60 min
Ingredients: Equipment; 30 centimetre x 40cm rectangular cake board; Cake; 2 x 450g packets double unfilled sponge slabs; 1 1/2 x 453g tubs vanilla frosting; 1 chocolate chip muffin; 1 mini chocolate chip muffin; Decorations; 3 wizz fizz sherbet cones; 2 flat-based ice-cream cones; 1 mini ice-cream cone; 1 red sour strap; 22 jelly sweethearts; 24 small pink boiled lollies; 1 yellow jube; 1 red boiled lolly; 3 flag cake toppers; 7 orange, pink and green licorice allsorts, halved; 32 pink mini marshmallows; 29 musk sticks; 1 1/2 necklace lollies; 6 coconut ice, chopped; 2 tablespoon rainbow sugar pearls; 3 large flat lollypops, sticks trimmed; 3 small round lollypops, sticks trimmed; 3 pink domed marshmallows; 8 pink sprinkle licorice allsorts

Ingredients

Equipment

30 centimetre x 40cm rectangular cake board

Cake

2 x 450g packets double unfilled sponge slabs

1 1/2 x 453g tubs vanilla frosting

1 chocolate chip muffin

1 mini chocolate chip muffin

Decorations

3 wizz fizz sherbet cones

2 flat-based ice-cream cones

1 mini ice-cream cone

1 red sour strap

22 jelly sweethearts

24 small pink boiled lollies

1 yellow jube

1 red boiled lolly

3 flag cake toppers

7 orange, pink and green licorice allsorts, halved

32 pink mini marshmallows

29 musk sticks

1 1/2 necklace lollies

6 coconut ice, chopped

2 tablespoon rainbow sugar pearls

3 large flat lollypops, sticks trimmed

3 small round lollypops, sticks trimmed

3 pink domed marshmallows

8 pink sprinkle licorice allsorts

Method

1.Secure cake bases, long sides together, on the cake board with a little frosting. Top with remaining cakes. Position muffins at one corner of the cake. Reserve 2 teaspoons of the frosting. Spread remaining frosting over top and sides of cake and muffins.

2.Trim the top off one sherbet cone; press cone onto small muffin. Press one of the flat-based cones onto large muffin then top with the mini ice-cream cone. Position remaining flat-based cone next to muffins. Cut red sour strap to make the door; position onto large muffin. Position remaining sherbet cones on either side of door. Press hearts onto sides of muffins then position a row of pink boiled lollies above hearts.

3.Secure the jube on top of the red boiled lolly with a little of the reserved frosting. Place on top of the flat base cone. Top with flags.

4.Using the picture as a guide, decorate cake with remaining lollies.