200g store bought vanilla or chocolate buttercream frosting or ganache
Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray an 8” cake tin which is 4 inches deep. Line with baking paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well! (alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it’s well incorporated into the dry.
Next, add milk and eggs to dry ingredients and mix until well combined and smooth.
Scrape down the bowl and mix for another 20 seconds.
Pour batter into pre=prepared cake tin and bake for 45 minutes or until a toothpick inserted into the centre comes out clean.
Once the cake its baked let it cool completely. I placed mine in the fridge for 4 hours once it came to room temperate to get it really nice and chill because then its easier to carve.
Start by levelling off the top of the cake using a large serrated knife. To get into the right shape place a 7 inch plate or cake cutter ring on top to help guide you when carving. You can use anything and if it’s a little smaller then 7” it doesn’t matter. Use it to make an indent on the top of the cake. We want to make the top fo the cake appear smaller than the bottom so when you carve start at the top and work your way to the bottom as demonstrated in the video.
Once you’ve gone around the entire cake use a small offset spatula to add frosting to the cake and use it to spread around the cake, focusing on the shape of the cake., get everything nice and neat and then pop it back into the fridge for 2 hours.
While your cake is chilling add blue food gel to ¾ of the fondant, use clean hands to fold into the fondant. Keep kneading until fondant is coloured evenly and there are no streaks. If you find your fondant is sticking to the bench add some corn starch to your work bench and your fondant won’t stick.
You’ll also want to colour the rest of the fondant with the red food gel using the same technique.
To roll out the blue fondant, you’ll need a large rolling pin. A large fondant rolling pin can be really helpful for this. They’re very smooth and easier to use than a wooden rolling pin, plus they don’t stick to the fondant. They can be a little pricey though. I almost paid $89 for mine but then I found one for $49 2 minutes later in the same store. Still pricey though, but a good investment if you’re into baking and decorating.
Roll out the blue fondant to double the size of the cake. Carefully roll the fondant over the rolling pin and gently lift up and place over the cake. You’ll need to act quickly here because you want to avoid tearing. Don’t worry though, if your fondant tears you can just smoothen it over with some more fondant. If it’s likely to tear anywhere it’s on the top corners of the cake. Once it’s on, use the palm of your hands to gently smoothen out the fondant on the sides of the cake. Fondant is fairly forgiving so even though it might look like a frilly dress once it’s on, it’ll be able to slightly stretch. Once it’s on nice and neat, use a sharp knife to cut off the excess fondant.
Spray with the silver mist spray all over.
Split the red fondant in half, with one side you’ll roll it flat and use a large dog bone cookie cutter to cut out a shape. Set aside. With the rest you want to roll it into a long worm so that it can go all around the bottom of the cake.
Dip a pastry brush into some water and gently brush a little water around the bottom of the cake. That’ll help the red fondant worm stick to the silver fondant.
To add the dog bone shape add a little bit of water to the back of it and stick to the dog bowl.
Using the same sized round guide as you did to help you carve the cake, make a little indent to help as a guide on the top of the cake and carefully cut away using a sharp knife.
To finish add cereal before serving. Some cereals will go stale so take note of that. The one I used didn’t go stale so it was ok to make ahead of time.