Clown Birthday Cake
2 x 600 g Ina Paarman’s Vanilla Cake Mix
6 extra large eggs at room temperature
1½ cups (375 ml) canola oil
2 cups (500 ml) full cream, warm milk
2 x 250 g Ina Paarman’s Vanilla Icing Kit
250 g butter
½ cup (125 ml) water
food colouring e.g. red, green, blue etc.
1 pkt instant noodles (for hair)
Toss the raw noodles with orange or yellow food colouring to tint the hair
1 pkt Astros, for hat
liquorice strips for eyes and mouth
1 red Jawbreaker for the nose
birthday candles for hat
apricot ball for the bow tie’s knot
Adjust the oven rack to the middle position. Preheat oven to 180°C.
Butter and line the bases of two cake tins – one round 22 cm pan and the other a square 22 cm pan.
Beat eggs and oil for 2 minutes on high speed until well blended. Add warmed milk and beat for 1 minute on high speed. Add Vanilla Cake Mixes. Beat very slowly until the mixture is evenly blended. The mixture will be fairly soft and runny. Scrape the mixture into prepared pans. Bake for 45 minutes. Cake is done when a thin-bladed knife inserted in the centre comes out clean or cake pulls away slightly from the sides of the pan. Cool completely before icing.
Beat the butter until it is pale, then gradually beat in the Icing Mix until the mixture becomes crumbly. Add enough of the water while beating, to make a soft spreadable icing.
Use plain uncoloured icing for the face.
Tint half of the remaining icing green for the hat, a quarter blue for the tie and remaining quarter bright red for the lips, etc.
To cut the hat
Find a halfway point on the top edge of the square cake. Place a ruler down on the cake from the halfway point to the bottom corner. Cut and repeat on the other side. Ice the hat green.
To cut the bow tie
Cut two smaller even sized triangles from the remaining pieces. Give the leftover cake to your hungry helpers! Ice the bowtie pieces blue.
Place the round cake on a foil covered board. Ice the face. Place iced hat and bowties in position. Now add the detail as shown in photograph.