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Method
Make up cakes according to
directions on packet, pour three
quarters of combined mixture into
greased 30cm x 25cm (l2in x lOin)
Swiss roil tin and remaining quarter
into greased 25cm x 8cm (lOin x 3m)
bar tin, bake in moderate oven 20 to
30 minutes or until cooked when
tested. Turn on to wire racks to cool. Out large oval from swiss roll
cake, as shown. Trim sides of bar tin cake to make 25cm x 4cm (lOin x 1 1Ain) rectangle, as shown, to form handle. Out small semicircle at one end of bar cake to form top curve of handle. Cut around Shape of oval about 1cm (Y21n) in from edge to
make frame of racquet. Using a small sharp knife, cut Out centre of oval leaving 1cm (Y,in) of cake on base.
Add sifted cocoa to a quarter of the Vienna Cream, beat until well combined. Dissolve coffee In the water, cool; add to remaining Vienna Cream, beat until combined. Put oval on to covered board, cover recess In cake and inside rim with coffee-flavoured Vienna Cream. Push bam-boo skewers across cake at 1cm (Y.in) intervals; do the same along the length of the racquet to make the strings. Trim ends of skewers If necessary. Cover frame and sides of racquet with chocolate Vienna Cream. Ice handle with coffee Vienna Cream. Secure handle to racquet with Vienna Cream. Cover join with small sweets. Decorate sides of handle and racquet with small sweets, as shown.
Note: Bamboo skewers are available at most supermarkets and Chinese food stores.
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