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CHILDREN’S PARTY IDEAS Cook itTAKES 2HRSSERVES 16FOR THE CAKE 275gself-raising flour 3tbspcocoa powder 2tspbicarbonate of soda 250glight muscovado sugar3tbsp golden syrup 3large eggs 250ml sunfloweroil 250ml milk Fewdrops of vanilla extractFOR THE FILLING 2tbspcocoa powder 250g icingsugar 100g butter, softenedFew drops vanilla extractFOR THE DECORATION 1kggreen sugarpaste Icingsugar, for dusting Smallquantities of sugarpaste invarious colours1Preheat the oven to 160°C/Gas 3. Sift the flour, cocoa,bicarbonate of soda and thesugar into a bowl. Add thesyrup. Lightly beat togetherthe eggs, oil, milk and vanillaand pour into the flour mixture,then beat well until smooth.2Pour the mixture into two20cm greased and linedSTA R CA KEsandwich tins and bake for30-40 mins until risen andwhen a skewer is inserted itcomes out clean. Leave inthe tins for 5 mins, then turnout onto a wire rack to cool.3To make the filling, mix thecocoa with 3tbsp boilingwater. Beat the icing sugar andbutter together in a bowl, addthe vanilla extract and cocoapaste and beat until smooth.4Sandwich together thetwo sponges using thebuttercream. Then cover thetop and sides with the rest.5To cover the cake, roll outthe green sugarpaste on asurface lightly dusted withicing sugar until it’s big enoughto cover the top and sides.Smooth out over the cake,being careful so it doesn’t split.Trim away any excess.6Roll out the differentcoloured sugarpaste andcut out stars in different sizes.Brush water on to the back ofthem and stick on to the caketo create your own design.``````JELLY WEDGESTAKES1HR + CHILLINGMAKES 36Halve 6 oranges and scoop out the fleshwithout breaking the skins. Put the fruit shellsin a muffin tin. Place 6 gelatine leaves in coldwater (the amount isn’t important) for 5 mins.Bring 100ml lemonade to the boil in a pan.Remove from the heat. Squeeze out excessliquid from the gelatine and add to the panwith a few drops of lemon extract. Divide jellyinto three and colour yellow, orange andgreen with food colourings. Divide betweenorange halves and chill to set. Slice each halfinto three with a knife dipped into hot water.``````MAKE CHOCOLATE-COVERED MARSHMALLOWSINSTEAD OF CAKE POPS. DIP INTO MELTEDCHOCOLATE AND COVER WITH SPRINKLESRECIPES & PHOTOGRAPHS``````TIMEINCUKCONTENT.COM, WOMAN’S WEEKLY``````ADDA POP OFCOLOUR``````TAKES 2HRSMAKES 12300g chocolate cake 3tbspchocolate buttercream 300gdark candy buttons 3 typesof edible sprinkles 12 x20cm lolly sticks1Crumble the chocolate cakeinto a bowl. Add just enoughbuttercream so that it bindstogether. Shape into 12 ballsand place on baking parchmenton a board. Chill for 1 hr.2Melt the candy buttons in aheatproof bowl over a panof simmering water (don’t letthe water touch the bowl).3Dip the end of a lollipopstick into the melted candybuttons and press into one ofthe balls. Repeat with all thesticks and balls. Leave for a fewmins for the chocolate to set.4Dip the chocolate balls intothe melted candy buttonsand let the excess drip off. Dipthe tops into the sprinkles. Putthe sticks in a jar while they set.CA KE POPShousetohome.co.uk/styleathome SEPTEMBER 2016| 105