Kids’ Party
134
COOK’S
NOTES
If using frozen cupcakes, thaw
at room temperature for about
three hours. Or cupcakes can
be made a day ahead and stored
in an airtight container in the
fridge. To decorate, you can use
any type of pink, red and white
lollies you want – and add any
leftovers to take-home treats.SWEETHEART CAKE
PREP + COOK TIME 1 HOUR (+ COOLING)
SERVES 12
2 x 340g packets buttercake mix
50cm x 60cm prepared board
BUTTER CREAM
250g butter, softened
3 cups (480g) icing sugar
⅓ cup milk
pink and red food colourings
DECORATIONS
pink and white mallow bakes, halved
raspberry lollies
small red jubes, cut in half
red fruit rings
red jelly beans
pink and white marshmallows
pink jelly beans
musk sticks
1 Preheat oven to 180°C/160°C
fan. Line four 12−hole (⅓−cup/80ml)
muffin pans with red paper patty cases.
2 Combine cake mixes; make cakes
according to packet directions. Divide
mixture between muffin pans. Bake for
20 minutes or until a skewer inserted
into one centre comes out clean. Stand
cakes in pans for 5 minutes before
transferring to wire racks to cool.
3 Make butter cream.
4 Spread a third of the cakes with
pink butter cream, another third with
red butter cream and remaining
cakes with plain butter cream.
PARTY CAKE
This sweetheartcake,
made from 25 cupcakes, will
win over the guests and party
girl, alike ... and, even better, the
cakes can be cooked and frozen
a month ahead. Thaw on the
day, then ice and decorate
with her fave sweets.5 Using picture as a guide, decorate
cakes with lollies, as desired.
6 Arrange cupcakes, side by side,
on prepared board, in the shape of
a heart, using musk sticks to outline
the heart shape.BUTTER CREAM
Beat butter in a bowl with an electric
mixer until as white as possible.
Gradually beat in half the sifted icing
sugar, the milk, then the remaining
icing sugar. Divide into three bowls.
Tint a third of the butter cream pink,
tint another third red and leave the
remaining third plain.