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Method
Make cake according to directions on packet, place one tablespoon in a paper patty case to make pin cushion, pour remaining mixture into greased deep 20cm (Bin) round cake tin, bake in moderate oven 10 to 15 minutes for patty cake, 50 minutes for round cake or until cooked when tested. Turn on to wire racks to cool. Tint half the Vienna Cream pale pink with food colouring, tint remaining Vienna Cream with sifted cocoa. Cut thin layer off top of cake about 1cm (12in) thick to make lid of basket, cut small piece
off edge, as shown. Ice top of basket with pink Vienna Cream, spread choc-olate Vienna Cream around sides, decorate sides with chocolate “bullets,as shown.
Spread edges and rounded side of lid with pink Vienna Cream, mark lightly with knife for quilted effect, press in silver cachous to give padded cushion appearance. With bamboo skewers, secure lid to back of basket; support lid with musk sticks, as shown. Careful-ly spread pink Vienna Cream over back of lid. Cover patty cake with chocolate Vienna Cream, coat with chocolate sprinkles, press wooden cocktail sticks into top to represent pins. When Vienna Cream is firm, decorate basket with ribbons, lace, scissors, thimble and buttons. If desired, small flat jubes can be used for buttons. Put small amount of chocolate Vienna Cream into corner of small paper bag (see How To Make Paper Piping Bags, page 4), pipe dots in centres of jubes to represent holes in buttons.
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