Thong cake

Thong cake

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Thong cake

The ingredient of Thong cake

  1. 2 x 340g packets golden buttercake
  2. four eggs
  3. 120g butter, softened
  4. 1 half of cups milk
  5. 1 quantity butter cream icing (see associated recipe)
  6. green food colouring
  7. 2 strawberry-flavoured bitter straps
  8. 2 yellow icing plant life
  9. 1/2 x 350g packet jubes, quartered
  10. 2 tablespoons sweet butterflies (we used Dollar Sweets emblem)

The instruction how to make Thong cake

  1. Preheat oven to 180u00b0C/one hundred sixtyu00b0C fan-forced. Grease and line a 6cm-deep, 23cm (base) rectangular cake pan with baking paper. Make packet cakes following packet directions. Pour into organized pan. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Stand for 15 minutes. Turn out onto a cord rack to cool.
  2. Using a massive serrated knife, stage cake top. Place cake, reduce-aspect down, on board. Place pattern over cake (see container above right). Using a small sharp knife, cut round pattern, discarding excess cake.
  3. Make butter cream icing Tint green with meals colouring. Spread over both cakes.
  4. Decorate with butterflies and jubes. Halve bitter straps lengthways. Twist to form turn-flop straps. Position on cakes. Place vegetation in centre of straps. Serve.

Nutritions of Thong cake

fatContent: 296.599 calories
saturatedFatContent: 12.7 grams fat
carbohydrateContent: 6.9 grams saturated fat
sugarContent: 43.4 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 2.8 grams protein
sodiumContent: 53 milligrams cholesterol

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