Thong cake

Equipment

You'll need a 35cm round cake board

Ingredients

2 x 340g packets golden buttercake

4 eggs

120g butter, softened

1 1/2 cups milk

1 quantity butter cream icing

green food colouring

Decorations

2 strawberry-flavoured sour straps

2 yellow icing flowers

1/2 x 350g packet jubes, quartered

2 tablespoons candy butterflies (we used Dollar Sweets brand)

Method

Step 1

Preheat oven to 180°C/160°C fan-forced. Grease and line a 6cm-deep, 23cm (base) square cake pan with baking paper. Make packet cakes following packet directions. Pour into prepared pan. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Stand for 15 minutes. Turn out onto a wire rack to cool.

Step 2

Using a large serrated knife, level cake top. Place cake, cut-side down, on board. Place pattern over cake (see box above right). Using a small sharp knife, cut around pattern, discarding excess cake.

Step 3

Make butter cream icing Tint green with food colouring. Spread over both cakes.

Step 4

Decorate with butterflies and jubes. Halve sour straps lengthways. Twist to form flip-flop straps. Position on cakes. Place flowers in centre of straps. Serve.

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