3 x 340 g packets golden butter cake mix
1 packet digestive biscuits, finely crushed
1 packet Rolo chocolate-coated caramels (use 7)
1 small wooden skewer
3 lolly mint leaves
1 thick sour rainbow strap
chocolate shells and sea creature decorations, to decorate
1 parasol decorating pick
400 g unsalted butter, at room temperature, chopped
3½ cups icing sugar mixture
yellow food colouring gel
blue food colouring gel
- Grease a 24cm round x 7cm deep cake pan. Line base and side with baking paper, extending paper 5cm above pan edge.
- Prepare cake mixes, one at a time, according to packet directions. Spoon all the mixes into prepared pan. Smooth over top.
- Cook in a moderately slow oven (160C) for about 1 hour, 40 minutes, or until a skewer inserted into centre of cake comes out clean. Cover with foil during cooking if over-browning. Stand for 30 minutes. Turn out onto a wire rack to cool.
- To make frosting, beat butter in a large bowl of an electric mixer until light and fluffy. Gradually add sugar, ½ cup at a time, beating until smooth. Divide frosting in half. Tint one half yellow. Tint remaining blue, but don’t stir it through completely.
- Trim top of cake to sit flat. Invert onto a cake board. Spread yellow frosting over half of the top and side of cake. Spread blue frosting over remaining top and side of cake, using a spatula to form waves on top.
- Press crushed biscuits onto yellow frosting on side of cake for sand. To write a name, spoon crushed biscuits into a small snap lock bag. Snip one corner. Carefully shake and tap lightly from corner of bag onto cake to form letters.
- For palm tree, gently thread chocolates onto skewer. Top with mint leaves. Insert into cake. Decorate cake with sour strap, umbrella, shells and creatures, as pictured.