- Vanilla sponge mixture (2 kg pack)
- Butter Cream
- White chocolate buttons
- Edible sprinkles
- Preheat the oven to 180 degree Celsius.
- Make vanilla sponge mixture as directed by the manufacturer
- Spoon in half of the mixture into a greased and dusted tubular shaped oven-proof glass bowl or pudding basin. Bake until the skewer comes clean when inserted into it.
- Repeat the same process for the rest half of the mixture. In this case, use a round baking bowl whose diameter is more than that of the tubular one you used earlier.
- Let the cakes cool on wire racks.
- Add red food coloring to half of the butter cream you have and leave the other half as it is.
- Level the ends of the tubular cake and place it on your serving plate. Cover it completely with the plain butter cream. This will act as the base of the toadstool.
- Use the red licorice strips to make door and windows and stick them to this tubular cake.
- Place the circular cake on a tin foil covered cardboard cake board and cover it with red butter cream. Gently stick the white buttons on it. This is your toadstool cap.
- Carefully place the toadstool cap on its stem just before serving.
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