Ingredients
Butter cream
Method
1.Preheat oven to moderate; grease and line deep 26cm x 36cm baking dish. Make cake according to directions on packets, pour into prepared dish; bake in moderate oven about 1 hour. Stand cake in dish 10 minutes; turn onto wire rack to cool.
2.Tint half of the chocolate light pink and the other half dark pink. Using paper pattern from pattern sheet as a guide, trace the turtle’s back onto a piece of baking paper. Spoon both chocolates, in dollops, onto baking paper within turtle’s back outline. Using a toothpick or skewer, swirl the chocolate dollops together to create a marbled effect; allow to set. Break set chocolate into pieces.
3.Using paper pattern from pattern sheet, cut out cake in turtle shape; reserve leftover cake. Position cake on prepared board.
4.In a small bowl, beat cream with electric mixer until soft peaks form. Cut &2/3; of the reserved leftover cake into 2cm pieces; fold cake pieces and jam into cream. Spoon cream mixture on top of cake to form the dome of turtle’s back.
5.Make butter cream: In a small bowl, beat butter with an electric mixer until as white as possible; beat in sifted icing sugar and milk in two batches.
6.Tint half the butter cream light green; spread all over turtle’s back.
7.Tint remaining butter cream dark green; spread around feet, flippers, head and side of cake.
8.Press chocolate pieces onto cake.
9.To make eyes, cut marshmallow in half horizontally; pipe dots with blue and black decorating gel to complete eyes; position on head. Use a strip of raspberry strap to create mouth.
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