Materials:

• 40 ml water
• 6 eggs
• 125 ml water
• 150 gram soft unsalted butter
• A package of Liquorice allsorts
• Extra deep square baking pan 15 cm, for example from PME
• Extra deep round baking pan Ø 15 cm, for example from PME
• Cutter for a long, straight strip, for example the Multi Ribbon Cutter from FMM
• Round cookie cutter of Ø 6cm
• Tinfoil

Preparation:

Preheat the oven to 180°C (convection oven 160°C). Prepare 125 gram of Mix for Buttercream and 400 gram Mix for Sponge Cake as indicated on the package or in the basic recipes for buttercream and sponge cake. Grease the baking pans with Bake Release Spray, divide the sponge cake batter into the square and round baking pan and bake de sponge cakes for 30-35 minutes. Release them on a cooling grid after baking to make them cool down.

Coat the dummy with piping gel and roll it entirely through the pink nonpareils so it’s completely covered with the nonpareils.

Cut both sponge cakes in half twice and fill and cover with buttercream. Cover the round cake with banana fondant. Make a gag of tinfoil and push this against the yellow fondant to create the scabrous effect. Roll out the liquorice fondant and cut out a circle, stick it on top of the yellow cake with a bit of water and place the cake in the fridge.

Cover the square cake on top with pink bubblegum fondant. Roll out the pink fondant again and cut out a straight strip with the Multi Ribbon Cutter. Stick it to the upper edge of the cake. Use 1/3 of the height of the cake for the distance between the wheels of the Multi Ribbon Cutter.

Make a black and a white strip of the liquorice and white fondant as well and attach these to the edge of the cake. Stick 4 dowels into the square cake and cut to the right size. Cut the cake board into the same size of the yellow cake and put both on top of the square cake. For a fun effect, don’t place the yellow cake exactly in the middle. Place the dummy with nonpareils on its edge agains the other cake and decorate with liquorice allsorts.

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