580 g packet raspberry swirl cake mix, plus ingredients to prepare cake
2 x 100 g packets rainbow mini meringues
125 g butter softened
250 g cream cheese softened
2 cups pure icing sugar
1 package licorice straps (and red lollies and ribbon) to decorate
- Preheat oven to 180°C (160°C fan forced). Grease and line the base and sides of 2 x 20cm shallow cake pans. Prepare cake as directed. Divide mixture between pans and bake for 20-25 min or until cooked. Stand for 10 min then turn onto a wire rack to cool.
- Separate meringues into individual colours and lightly crush the white and the pink meringues. Set aside. Using an electric mixer, beat the butter, cream cheese and contents of frosting sachet. Gradually add icing sugar, beat until pale and fluffy.
- When cakes have cooled completely, use a serrated knife to trim the edges from one cake to make a 14cm square (step 1). Leave the wedges that have been cut away intact to make the ears. From the second cake, cut a 14cm diameter circle, leaving outer ring of cake intact (step 2). Cut the ring into 8 even pieces for the feet (step 3). Arrange the pieces of the cake onto a board or platter, using the wedges from the first cake to make the ears (step 4).
- Spread icing between cake pieces to join and use a little icing to secure each shape into place. Cover the cake completely with icing, then decorate with meringues and lollies, using the photo as a guide. Cover and chill until required.