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Method
Make cake according to directions on packet, spoon into greased deep 20cm (8in) round cake tin, bake in moderate oven 50 minutes or until cooked when tested. Turn on to wire rack to cool. Trim 1cm (%in) off top of cake to make the cake lower than the chocolate biscuit sticks so that they will stand up around it like a fence.
Combine 2
Vienna Cream
sifted cocoa,
22
tablespoons of the with 1 tablespoon mix well. Mark a
rectangle in the centre of the cake 4cm x 9cm (V2in x 3%in), spread chocolate cream evenly inside rectangle. Tint remaining Vienna Cream with green food colouring, spread evenly over remaining cake. Arrange chocolate sticks around edge, cover top with green-tinted coconut (be careful not to get coconut over chocolate cream).
Cut bamboo skewers into six 5cm (2in) lengths, paint with red nailpolish; do not paint at end where sticks go into cake. When dry, arrange three sticks side by side at each end of pitch to represent stumps. Cut two pieces of bamboo skewers to fit across top of stumps, paint with nailpolish, place on the stumps.
Trim wooden iceblock stick with scissors to bat shape. For handle of bat, position small wooden stick on back of bat with Vienna Cream. Use a small round red sweet for ball; paint white line around centre of ball with brush dipped in toothpaste.
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