teepee cake

  • 1 vanilla or chocolate pudding basin cake (see link to recipe in step 1)
  • 2 store-bought muffins or cupcakes
  • 1 quantity butter icing
    (see link to recipe in step 1)
  • 3 quantities ready-to-roll icing
    (see link to recipe in step 1)
  • 3 store-bought chocolate bars
  • blue food colouring
  • green food colouring
  • yellow food colouring
  • 4½cm (1¾ in) round cookie cutter
  • ravioli cutter
  1. Invert the chocolate or vanilla cake and use butter icing to secure on a board. Use butter icing to secure the cupcakes on top of the cake.
  2. Spread the cake with ¾ of the butter icing and press in the chocolate bars to form the top of the teepee. Colour 2 quantities of ready-to-roll icing with blue colouring and roll out to 4mm (¼ in) thick. Use the cookie cutter to cut a hole in the centre of the icing.
  3. Carefully place the ready-to-roll icing over the cake with the chocolate bars poking through the hole. Trim the edge of the cake with the ravioli cutter. Use a small, sharp knife to make a slit in the icing and fold back to create the open door.
  4. To decorate the cake, divide the remaining quantity of ready-to-roll icing in half. Colour one half with yellow food colouring and the other with green. Roll each to 4mm (¼ in) thick. Use a ravioli cutter to cut a 10 x 30cm (4 x 12 in) strip from the yellow icing and a triangle to fit the door. Wrap the strip around the top of the teepee, securing with butter icing and ensuring the chocolate bars are still visible. 
  5. Trim any excess icing. Secure the teepee door with butter icing. Use the ravioli cutter to cut a 60cm (24 in) and 30cm (12 in) strip from the green icing. Use butter icing to secure the longer strip along the bottom and the shorter strip around the top of the cake.
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