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10 Leave space for the mixture to spread out;
each half will spread to 3in (8cm).
13 Mix together the buttercream ingredients,
except the mik, with a wooden spoon initially.
16 Spread a tablespoon of the buttercream
onto the flat sides of half the cakes.
19 Place the confectioner’s sugar in a bowl
and add water to form a thick paste.
11 Dip a clean tablespoon in warm water and
use it to smooth the surface of the balls.12 Bake for around 12 minutes, until a skewer
comes out clean. Cool on a wire rack.14 Add the milk, change to a mixer, and beat
the mix for 5 minutes, until light and fluffy.17 Sandwich together the iced with the un-iced
halves to form the pies, pressing gently.20 Spoon the frosting onto the top each pie,
spreading it out for an even covering.15 If the mixture seems stiff, loosen with extra
milk to make the buttercream spreadable.18 To decorate, use a vegetable peeler to
produce white and dark chocolate shavings.21 Lightly press the chocolate shavings onto
the wet icing. STORE Will keep for 2 days.