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Method
Make cakes according to directions on packet, spoon one quarter of mixture into greased 25cm x 8cm (lOin x 3m) bar tin, spoon remainder into deep 20cm (Bin) square cake tin, bake in moderate oven 30 minutes for bar tin, 1 hour 10 minutes for square or until cooked when tested. Turn on to wire racks to cool.
Trim rounded tops off cakes. Stand square cake upright on prepared board, stand bar cake in front of it to represent front window and counter of
shop. Cut 1cm (Y4in) recess in centre of square cake, as shown; cut 2.5cm (2in) recesses in either end of bar cake, as shown. Tint Vienna Cream pink with a few drops food colouring. Lie cake flat and ice front of window section first. Melt chocolate over simmering water, cool, pour into small paper bag (see page 4), pipe “Sweets Shop” on front.
When chocolate has set, stand cake up again and position behind counter. Ice remainder of cake evenly. Awning is made from white cardboard scalloped on the edge and striped with pink pen. Decorate window edge and counter front with candy sticks cut to shape. Use strips of licorice to trim awning and outline money drawer. Fill recesses in counter with coloured sweets; use col-oured sweets for drawer handle. Scales are made by trimming ends off iceblock stick and painting it white; bal-ance, when dry, across a white marsh-mallow. Trim two small foil cases or milk bottle tops and stick them at either end of iceblock stick with a little glue or sticky tape. Fill with sweets.
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