4 x 340 g packets golden butter cake mix
1 chocolate ripple biscuit
bee chocolates, to decorate, see tips
Sugar flowers, to decorate
Ladybug sugar decorations
Floristry wire, to decorate, see tips
250 g unsalted butter, at room temperature, chopped
2¼ cups icing sugar mixture
green food colouring gel
400 g unsalted butter, at room temperature, chopped
4 cups icing sugar mixture
yellow food colouring gel
- Grease a 12-cup capacity domed mould pan (we used a Wilton Wonder Mould Pan, see tips) and a 24cm round x 7cm deep cake pan. Line base pan with baking paper, with 3cm extending above edge.
- Prepare cake mixes individually according to packet directions. Spoon two mixes into wonder pan and remaining two mixes into round pan. Smooth over tops.
- Cook both cakes in a moderately slow oven (160C) for about 1 hour, 20 minutes, or until a skewer inserted into the centre of each cake comes out clean. Stand for 30 minutes. Turn out onto wire racks to cool.
- To make green frosting, beat butter in a small bowl of an electric mixer until light and fluffy. Gradually add sugar, ½ cup at a time, beating until smooth. Tint green.
- To make yellow frosting, repeat Step 4 using large bowl of electric mixer. Tint yellow.
- Trim top of cakes to sit flat. Invert 24cm round cake onto a cake board. Spoon 1/3 cup green frosting into a piping bag, fitted with a multi-opening tip. Set aside. Spread remaining green frosting over cake.
- Invert remaining cake on top. Spread with ½ cup of the yellow frosting. Spoon remaining into a piping bag fitted with a 1½cm plain nozzle. Starting at the base, pipe frosting around cake as pictured. Pipe reserved green frosting around cake to form grass. Decorate with biscuit, bees, ladybugs and flowers, as pictured. To make ‘flying’ bees, wrap floristry wire around bees and insert into cake.