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"heading": "Monster face cake",
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"heading": "Serves 24, cook time 5 mins, prep time 1 hr 30 mins",
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"description": "<ul>\n<li>500g Coles Simply Dark Chocolate Buttons</li>\n<li>1 cup (250ml) thickened cream</li>\n<li>3 x Coles Mud Cakes</li>\n<li>625g pkt ready-to-roll rainbow icing</li>\n<li>1kg pkt ready-to-roll white icing</li>\n<li>Icing sugar mixture, to dust</li>\n<li>1/4 cup (80g) apricot jam, melted, strained</li>\n<li>Cornflour, to dust</li>\n<li>4 Allen’s Minties</li>\n<li>2 Coles Vanilla-Flavoured Cornet</li>\n</ul>\n",
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"description": "<p><b>Step 1</b></p>\n<p>Place chocolate and cream in a heatproof bowl over a saucepan of simmering water (don’t let bowl touch the water). Stir for 5 mins or until the chocolate melts and mixture is smooth. Place in the fridge for 30 mins or until the mixture thickens. Stir until smooth.</p>\n<p><b>Step 2</b></p>\n<p>Use a large serrated knife to trim the top of each cake, reserving cake tops. Place 1 cake on a serving plate and spread the top with a little of the chocolate mixture. Repeat with another cake and more chocolate mixture. Top with the remaining cake and use a small serrated knife to trim edges to create a rounded shape, reserving trimmings. Combine the reserved cake tops and 1 tbs chocolate mixture in a small bowl. Spoon the cake mixture on top of the cake to create a dome shape. Spread top and side of cake with three-quarters of the remaining chocolate mixture and place in the fridge for 30 mins to set.</p>\n<p><b>Step 3</b></p>\n<p>Use a 4cm round cutter to cut a hole in the side of the cake for the centre eye. Use a spoon to scoop out cake to create a 1cm-deep hole. Repeat with a 3cm round cutter for the other 2 eyes. Use a small sharp knife to cut a 2cm x 12cm mouth into the cake. Spoon remaining chocolate mixture in the holes. Return cake to the fridge for 10 mins to set.</p>\n<p><b>Step 4</b></p>\n<p>Combine the red and blue icing from rainbow icing with 400g white icing. Knead on a surface dusted with icing sugar until icing is purple. Brush the top and side of the cake with a very thin coating of jam. Dust a clean work surface with icing sugar. Roll out the purple icing to a 1cm-thick disc large enough to cover the top and side of the cake. Dust your hands with icing sugar. Working quickly, roll the icing over a rolling pin and carefully drape over the cake. Use dry fingertips to smooth icing, starting from the top edge and working your way into the eye and mouth holes. Use a small sharp knife to trim icing around the cake base, reserving excess.</p>\n<p><b>Step 5</b></p>\n<p>To make eyes, roll out some white icing on a work surface dusted with cornflour to a 1cm-thick disc. Arrange plastic wrap over the disc. Use a 3cm cutter to cut out 1 eye through the plastic wrap (this will make the edges of the eyes rounded). Use a 2.5cm cutter to cut out 2 more eyes. Roll out some green and black icing on a clean work surface dusted with icing sugar to 1.5mm-thick discs. Use 2cm and 1cm round cutters to cut 3 green discs and 3 black discs. Use a small, clean paintbrush to very lightly brush the green and black discs with water. Place the green discs on the white eyes and top with the black discs. Roll out a tiny ball of white icing. Flatten with your fingertips and attach to the black discs to create eye detail. Place eyes on a baking tray lined with baking paper.</p>\n<p><b>Step 6</b></p>\n<p>Unwrap Minties and place on a plate lined with baking paper. Microwave on high for 5 secs or until softened slightly. Use kitchen scissors to cut Minties into teeth-sized pieces until you have enough to fill the mouth. Arrange teeth inside the mouth, pressing lightly to secure. Roll out some reserved purple icing into 2 long, thin ropes to create lips. Use the paintbrush to lightly brush water around edges of the mouth. Attach lips to the mouth. Roll more reserved purple icing into a long, thin rope and attach around the base of the cake.</p>\n<p><b>Step 7</b></p>\n<p>To make the horns, trim top sections of the cones. Combine 20g reserved purple icing with ½ tsp of water in a small bowl. Microwave in 5-second bursts, stirring, until a smooth paste forms. Dip the cut end of 1 cone into the paste and attach to the top of the cake. Repeat with remaining cone. Combine yellow icing with 125g of the remaining white icing. Knead on a surface lightly dusted with icing sugar until icing is an even light yellow colour. Roll out into a long, 1cm-thin rope. Brush cones with jam and secure yellow icing to the cones, starting at the bases and wrapping icing around the cones all the way to the top. Reserve remaining yellow icing. Roll out remaining purple icing into 2 long, thin ropes. Wrap around the cone bases.</p>\n<p><b>Step 8</b></p>\n<p>Use the paintbrush to lightly brush the back of the eyes with a little water. Secure the eyes inside the eye holes. Make the nose holes by pressing the end of the paintbrush into the icing.</p>\n<p><b>Step 9</b></p>\n<p>Roll out the remaining green and yellow icing on a clean work surface dusted with icing sugar to 5mm-thick discs. Use small round cutters to cut out discs. Use the paintbrush to lightly brush the icing discs with water. Attach all over the monster’s head.</p>\n",
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