Ingredients
7 total- 3 280g madeira loaf cakes
- 400 g of tub vanilla buttercream
- 2 tsp of lemon and lime marmalade
- 1.75 tsp of green food colouring
- 6 pieces of liquorice
- 175 g of ready rolled white fondant icing
- 6 drops of black food colouring
Method
6 stepsStep 1
Line up the 3 cakes on a large plate, tray or cake board with the long sides facing each other. Sandwich them together with 75g of buttercream and the marmalade, split and spread evenly.
Step 2
Measure 150g buttercream into a bowl; smooth over the cake using a pallet knife. Scrape off the excess; discard. This is the crumb coat. Chill the cake uncovered for 15 mins.
Step 3
Meanwhile, stir 1½ tsp green food colouring into the remaining unused buttercream. When the cake is chilled, smooth over the green icing as before (reserving a spoonful).
Step 4
Roll out the black and white fondant icing on baking paper to roughly 3mm thick. For the eyes: cut out 2 large white crescents, plus 2 black circles for pupils and stick on with a little buttercream. For the brow and mouth, cut out 2 black strips and roll into long, thin ‘snakes’. Place them on in a menacing expression. Cut out 2 smaller strips; position at each end of the mouth. Repeat to make 2 stitched-up scars.
Step 5
For the nose: knead the white fondant trimmings with the leftover green food colouring. Roll and cut flat pieces, or model a 3D nose. Stick on using the remaining green icing.
Step 6
Re-roll the black trimmings and use a sharp knife to cut out a long, jagged piece for the hair. Position over the top and side of the cake and press in place. Push 3 liquorice pieces bundled together into each side of the cake for the bolts. Store in an airtight container for 2 days.