Into the Wild Cake
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foursquare.co.nz.
Cooking tools:
- Hand mixer
- Piping bag
- Star tip
- Cake leveler
- Cake tester
- Sifter
- Bread knife
- Cake pan
- Baking sheet
- Cooling rack
- Mixing bowl
- Whisk
- Glass
- Plastic wrap
- Airtight container
- Zip-top bag
- Aluminum foil
- Parchment paper
- Toothpick
- Spoon
- Serving platter
- Oven
- Refrigerator
- Freezer
Ingredients
- Cake tin rectangle tin 24 cm x 35 cm
- Pams milk 320 ml
- Pams cream of tartar 1½ tsp
- Pams oil 160 ml
- Pams eggs, lightly beaten 200 g (4 eggs, approx.)
- Pams vanilla extract 2 tsp
- Pams plain flour 360 g
- Pams cocoa 140 g
- Pams caster sugar 580 g
- Pams baking soda 2 tsp
- Pams baking powder 1 tsp
- hot water 200 ml
- 40 g Pams egg white (1 egg, approx.), or 40 g meringue powder (follow directions on packet)
- 240 g Pams icing sugar, sifted
- 1 tsp lemon juice
- 250 g Pams butter, softened and at room temperature
- 700 g Pams icing sugar
- 2 tbsp Pams milk
- food colouring: blue
- gel food colouring: green
- 300 g desiccated coconut
- 1 packet blue jelly
- 2 Cruskits (or any rectangular-shaped cracker)
- 3 ice cream sugar cones
- 15 (approx.) straight pretzels
- 1 large ziplock bag
- 1 piping bag
- 1 star tip (Wilton 30)
- 8 (approx.) red, orange & yellow candles
