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Method
Make cake according to directions on packet, pour into greased 28cm x 18cm (1 lin x 7in) lamington tin, bake in mod-erate oven 30 minutes or until cooked when tested. Turn on to wire rack to cool. Cut cake, as shown; cut 10cm (4in) off each end of cake, leaving 8cm (3m) piece in centre.
Assemble cake, as follows, on pre-pared board: place one 10cm (4in)
piece of cake on board, top with 8cm
(3m) piece, place second 10cm (4in)
piece on its side behind 8cm (3m)
piece, secure with toothpicks. If necessary, trim cakes so they’re even. Cover cake evenly with Vienna Cream.
Cut musk sticks into thin strips, press on to edges of cake, as shown. Arrange cachous, as shown, to repre-sent oven door; press thin strip of licorice into icing at the two top ends of door to represent handle. Cut small piece of fabric into rectangle, carefully hang it over door handle to represent teatowel. Press coloured sweets on to splashback to represent dials. Wind licorice, into tight coils to represent hotplates, place on top of stove, add cooking equipment.
To make eggs, halve a marshmal-low, flatten slightly, then place yellow sweets in centres. Chocolate “bullets” represent sausages, ,Jaffas in sauce-pan represent tomatoes. To hang re-maining kitchen equipment, push toothpicks into either side of stove. Ar-range cups, saucers and plates along top of stove, as shown.
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