Serves 16
***You will need a piping bag and grass piping tip (Loyal/Wilton 233) for this recipe***
INGREDIENTS
1 x supermarket mud cakes
Dollar Sweets Chocolate Buttercream
2 x 114g packets chocolate biscuit fingers
Dollar Sweets Vanilla Buttercream
Dollar Sweets Food Colours
Dollar Sweets Enchanted Garden Icing Decors
Fresh mint, to decorate
Crushed chocolate biscuits, to decorate
METHOD
Cut the icing off the top of one of mud cakes and place it into the centre of a serving plate or cake stand. Spread a generous dollop of the chocolate buttercream on top of the cake, then place the second cake on top, icing side up. Use the remaining chocolate buttercream to ice the outside edge of the cake then arrange then, to make the “fence”, arrange the chocolate biscuit fingers around the outside, gently pressing into the buttercream to hold. Refrigerate for 30 mins.
Meanwhile, tint the vanilla buttercream with green food colour. Fit the piping tip to a bag and transfer the green buttercream into the bag. Pipe the top of the cake to resemble grass.
Tuck mint leaves randomly around the cake, then arrange icing decors on top. Scatter crushed chocolate biscuit in sections for “dirt”. Refrigerate until required to serve.
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