Description

Put the icing on the cake of your kid's birthday party with this show-stopping cake.

Ingredients

  • 4 x 340g packets golden buttercake mix
  • Pure icing sugar, sifted, for dusting
  • 3 x 500g packets fondant (see notes)
  • Purple, yellow and red gel food colouring
  • 240g packet licorice straps
  • 1/3 cup NESTLE BAKERS' CHOICE White Choc Melts, melted
  • 2 tablespoons silver cachous
  • 2 x 10cm-long grissini (breadsticks)
  • 375g unsalted butter, at room temperature
  • 4 1/2 cups icing sugar mixture, sifted
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 180°C/160°C fan-forced. Grease two 7cm-deep, 18cm (base) round cake pans and one 7cm-deep, 20cm (base) round cake pan. Line base and sides of each with 2 layers of baking paper, extending paper 5cm above top of pan.
  2. Prepare packet cakes, 2 at a time. Spoon batter into each cake pan until 2/3 full. Smooth surface. Bake for 1 hour or until a skewer inserted into centre of cakes comes out clean. Stand in pans for 5 minutes. Turn onto a wire rack to cool.
  3. Make Buttercream icing: Using an electric mixer, beat the butter in a bowl for 5 minutes or until it is as white as possible. Gradually add the icing sugar mixture in batches, beating well after each addition. Beat in vanilla. Using a serrated knife, level tops of cakes, if necessary. Cut each cake in half horizontally. Spread a little icing on the 20cm cake board. Place base of the 20cm-round cake on board. Spread with 1/4 cup icing. Sandwich with cake top. Repeat with icing and remaining cakes and round cake boards. Thinly spread each cake all over with icing.
  4. Dust a flat surface with icing sugar. Knead 500g fondant until smooth. Using food colouring, tint bright purple. Using a rolling pin, roll 1/3 purple fondant out lengthways until 5mm thick. Using a pizza cutter, cut a 7cm x 55cm strip. Spread side of 18cm cakes with a little more icing. Dust hands with icing sugar. Carefully wrap coloured strip around a small rolling pin dusted in icing sugar, then slowly unroll coloured strip around side of one 18cm cake. Smooth strip around cake. Repeat process with half the remaining purple fondant and remaining 18cm cake. Roll remaining purple fondant out lengthways until 5mm thick. Using a pizza cutter, cut a 7cm x 60cm strip. Spread side of 20cm cake with a little icing. Place strip around side. Smooth strip around cake.
  5. Using a pastry brush and a little water, brush 2cm of top edge of fondant with water (this helps the top stick to the sides). Knead 200g remaining fondant until smooth. Roll fondant out until 5mm thick. Cut into 24cm round. Using rolling pin, gently lift and place icing on 20cm cake. Dust hands with icing sugar. Smooth fondant over cake. Roll 150g remaining fondant out until 5mm thick. Cut into 22cm round. Using rolling pin, gently lift and place fondant on 18cm cake. Dust hands with icing sugar. Smooth fondant over cake. Repeat with 150g fondant and remaining 18cm cake.
  6. Knead 300g fondant until smooth. Using yellow food colouring, tint bright yellow. Roll out yellow fondant until 3mm thick. Using a sharp knife, cut 24 1cm x 6cm thin strips. Re-roll scraps until 3mm thick. Using a 3cm star-shaped cutter, cut 24 stars from icing, re-rolling scraps if necessary. Brush strips and stars with a little water. Using the picture as a guide, arrange strips and stars on side of drums.
  7. Using kitchen scissors, cut licorice strap in half lengthways. Cut licorice into 2 x 65cm-long strips and 1 x 70cm-long strip. Spread a little melted chocolate along one 65cm strip and using the picture as a guide, attach to 18cm cake. Repeat with remaining licorice and cakes. Attach cachous to yellow strips.
  8. Roll remaining yellow fondant into two 5mm-thick, 5cm x 10cm rectangles. Brush with water and wrap around bread sticks, trimming to neaten edges. Re-roll yellow fondant scraps until 5mm thick. Cut a 7cm star from yellow fondant. Using a little water, attach star to the front of the 20cm round cake. Knead remaining fondant (200g) until smooth. Using food colouring, tint remaining fondant red. Divide in half. Roll each portion into a 5cm ball. Attach each ball to the ends of each breadstick to form drumsticks. Allow cakes to stand overnight.
  9. Just before serving, carefully place 20cm cake on its side on the rectangular cake board. Using picture as a guide, place one 18cm cake on cupcake stand and arrange cakes to resemble drum kit.