Three little ducks cake recipe

Photo:Three little ducks cake recipe

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

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

Equipment
You'll need a 30cm round cake board and 3 toothpicks.

Ingredients
2 x 340g packets golden buttercake mix or 2 quantities Homemade buttercakes (see related recipe)
1/4 cup desiccated coconut
21 flaked almonds black writing icing (see note)
1/2 Flake chocolate bar
4 lolly mint leaves
1 1/2 packets edible sugar flowers
Buttercream icing
250g butter, softened
3 cups icing sugar mixture
2 tablespoons milk
Blue, yellow and green food colourings

Method
Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 22cm (base) round cake pan. Line base and side with baking paper. Grease 3 holes of a 1/3 cup-capacity muffin pan.

Prepare packet cakes following packet directions or homemade cakes (see related recipe). Half-fill prepared muffin holes with batter. Spread remaining batter into prepared cake pan. Bake muffins for 20 minutes or until cooked through. Remove from oven. Bake cake for 1 hour or until cooked through. Stand in pans 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.

Spoon 1/4 cup icing into a bowl. Tint icing blue. Repeat with 1/2 cup icing and yellow food colouring. Tint remaining icing light green. Spoon 2 tablespoons green icing into a bowl. Tint a darker green colour. Place coconut in a snap-lock bag. Add 2 drops yellow colouring. Seal bag. Shake, scrunching with hands to distribute colour evenly.

Cut top from each muffin and discard. Cut muffin bases to form duck shapes (see Cooking class, below). Spread muffins lightly with yellow icing. Toss in coconut (reshaping into duck shapes if necessary). Use almonds to form beak, wings and tail feathers on ducks. Using black writing gel, pipe eyes onto ducks. Set aside.

Using a serrated knife, level top of cake if necessary. Place cake on board cut-side down. Reserve 1/4 cup light green icing. Spread top and side of cake with remaining light green icing. Using a palette knife, dab icing on top of cake to create a rough texture. Dollop reserved light green icing onto 1 side of cake to form a hill, spreading to smooth edges. Spread blue icing on top of cake, opposite hill, to form a 12cm oval pond. Using a sharp knife, split Flake bar into 2cm to 3cm shards. Position around pond to form logs.

Cut 3 mint leaves into thirds lengthways. Press 1 piece on each toothpick to form a stem. Press 2 pieces on toothpicks to create leaves. Press flowers on stems. Insert flowers in cake. Cut remaining leaf horizontally in half. Place in pond.

Position ducks on cake. Spoon dark green icing into a piping bag fitted with a 'grass' nozzle (see related article). Pipe grass, in clusters, on top of cake and around base. Decorate with remaining flowers. Serve.

Notes
Black writing icing is available from supermarkets. Remove toothpicks before serving.

Cooking class: Cut top from each muffin and discard. Using picture as a guide, cut muffin bases into duck shapes.

Source
Super Food Ideas - September 2010, Page 10
Recipe by Kathy Knudsen