Kids of all ages will have a great time decorating this cake with their favourite candies. If the icing colours aren't your kids' favourites, try out some other combinations.
- Portion size 20 servings
- Credits : © CanadianLiving.com
Enlarge template by squaring method as follows: On brown paper, draw grid of horizontal and vertical lines 1 inch (2.5 cm) apart. Each square on diagram equals 1-inch (2.5 cm) square on paper. Enlarge by drawing each line of template onto corresponding square on paper. Cut out template.
Using template as guide, cut clown out of White Butter Cake; transfer to cake board. Set 1-1/2 cups (375 mL) of the Butter Icing aside. Using palette knife, spread remaining icing over top and sides of cake. Position pom-pom on hat; spread with icing and cover with mulitcoloured sprinkles, pressing to adhere. Using sharp-tipped knife, outline pattern details on icing as guideline for decorating.
Tint one-third of the reserved icing with yellow food colouring. Using piping bag fitted with small star tip, pipe rows of rosettes for ruffles to cover centre third of collar.
Tint one-third of the reserved icing with green food colouring; pipe rosettes over one-third of collar. Repeat with remaining icing and red food colouring to cover remaining collar.
Line top of collar with red jelly berries and candy balls. Cut red licorice into 2-inch (5 cm) lengths; place between rows of ruffles for stripes. Arrange jujubes and gum balls in rows to cover hat.
Cut orange fruit leather into thin strips for hair; roll in palm of hand to curl and arrange on cake.
Using 1-1/2 inch (4 cm) star-shaped cookie cutter, cut 2 stars from red fruit leather for eyes; place on cake. Place red candy ball in centre for nose.
From red fruit leather, cut 3-inch (8 cm) curved shape for mouth; place under nose. Arrange red and green shoestring licorice pieces for eyebrows and cheeks.