Farmyard cake recipe

Photo:Farmyard cake recipe

The home of Tasty Food Recipes invites you to try Farmyard cake recipe . Enjoy my collection of delicious food recipes and learn how to make Farmyard cake .

Birthday celebrations mean cake, so wow the kids with this impressive creation!

Equipment
You’ll need a 30cm round cake board, toy farmyard animals and trees (see note)

Ingredients
2 x 340g packets golden buttercake mix or 2 quantities Homemade buttercake (see related recipe)
1/3 cup white sugar
8 Flake chocolate bars
1/2 Curly Wurly chocolate bar
8 lolly mint leaves, halved horizontally
Buttercream icing
125g butter, softened
1 1/2 cups icing sugar mixture
1 tablespoon milk
Green food colouring

Method
Preheat oven to 180°C/160°C fan-forced. Grease a 9.6cm-deep, 20cm (base) round loose-based cake pan. Line base and sides with baking paper.

Make packet cakes following packet directions or homemade cakes (see related recipe). Spread into prepared pan. Bake for 1 hour or until cooked through. Stand in pan for 5 minutes. Turn out onto a wire rack to cool completely.

Make icing: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined. Tint icing green.

Place sugar in a snap-lock bag. Add 2 drops green colouring. Seal bag. Shake, scrunching with hands to distribute colour evenly.

Using a serrated knife, level top of cake if necessary. Place, cut-side down, on board. Spread top and side of cake with icing. Cut Flakes into uneven pieces (see tip). Using picture as a guide, position Flake pieces around cake to form a fence. Sprinkle cake with green sugar. Position Curly Wurly on cake to form a gate. Position animals, trees and mint leaves on cake. Serve.

Notes
Toy farmyard animals and trees are available from supermarkets, variety stores, toy shops or cake decorating shops. Remove toys before serving.

Tip: Cut Flake bar into pieces the same height or higher than cake side.

Source
Super Food Ideas - September 2010, Page 8
Recipe by Emma Braz