|
Method
Make cake according to directions on packet, pour half mixture into greased 25cm x 8cm (lOin x 3m) bar tin, pour remaining half into well-greased nut roll tin, bake in moderate oven 30 mi-nutes for bar cake, 35 minutes for nut roll cake or until cooked when tested. Turn on to wire rack to cool.
Trim top of bar cake so it is flat, cut away sides, as shown, to make the tail. Cut nut roll cake lengthwise at a slight angle, as shown, giving a larger piece for the top and smaller piece for the base. Cut licorice allsorts into tri-angles of graduating size to repre-sent teeth; insert a toothpick through two triangles of the same size, as
shown. (You will need five pairs on each side, graduating in size.)
Cut two pieces of cardboard just large enough to fit under head and tail of dragon, cover with aluminium foil. (Cardboard should not be visible; it is there simply to make dragon easier to handle.) Tint Vienna Cream with a few drops apricot food colouring, cover base piece of nut roll cake with apricot Vienna Cream; place cake on card-board. Insert teeth into cake on both sides, as shown; position ribbon down centre for tongue. Cover top piece of nut roll cake with Vienna Cream, place carefully in position so that the tooth-picks go through the cake to hold top of head firmly in place. Decorate head with assorted sweets, as shown. Cover tail with Vienna Cream, place on piece of covered cardboard, decorate with licorice allsorts triangles.
Make packets of assorted sweets with cellophane paper tied with rib-bon, allowing one packet per guest; arrange packets to form body of drag-
on. Small jars filled with assorted sweets and decorated with ribbon could be used instead of the cello-phane packets of sweets.
|
