Sammy (Selwyn) Snake
Prep time 30 minutes
kJ 1860 fat 22g sat fat 14g
1 quantity basic butter cake
1 1/2 quantities butter cream
orange food colouring
licorice (see tip)
2 green lollies
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Cut both cakes in half. Assemble pieces on a board as shown. Using a small knife, trim ends to form head and tail.
2. Place quarter of Butter Cream into a bowl. Add orange food colouring to remaining Butter Cream. Spread orange cream over head and body, leaving space for white bands. Use reserved white icing to make bands, decreasing space between them as you go towards the tail. End with a white tip. Decorate each side of white bands with thin licorice strips.
3. Press green lollies on cake for eyes. Finish with a forked piece of licorice for tongue.
Tips: We used a 1m-long roll of licorice which we unrolled and separated into thin round strips for decorating our snake and butterfly.