Ingredients
Method
1.Secure cake to the cake board with a little frosting. Cut muffin in quarters. Trim round side of two muffin pieces into triangles; secure to the cake with a little frosting to form the ears. Discard the remaining muffin pieces.
2.Tint frosting orange. Spread over top and sides of cake.
3.Knead ready-made icing on a surface dusted with a little sifted icing sugar until icing loses its stickiness. Tint half the icing blue.
4.Roll white icing on a surface dusted with a little icing sugar into a 3mm (-inch) thickness. Using the 4cm cutter, cut two rounds from icing.
5.Roll blue icing on a surface dusted with a little icing sugar into a 3mm thickness. Using the 1cm cutter, cut two rounds from icing.
6.Secure blue rounds to white rounds with a little water to form eyes; position on cake. Cut two small strips of licorice; secure to eyes with a little water, for pupils.
7.Secure marshmallow on centre of the cake for the nose. Cut licorice into two thin strips; position on cake to form mouth. Shape a 4cm (1½-inch) piece of sour strap into a tongue shape, secure to cake. Cut 6 x 3mm (-inch) thin strips from the yellow part of the roll up; position on cake to form whiskers.
8.Discard the red section from the strawberries and cream lollies; position white part as ears, as pictured. Decorate the cake with a bow if you like.
