Friday Food Fest with Buddy

Today is Africa Day and friends, if you are in Cape Town you can enter all Iziko Museums for free, excluding the Castle in Cape Town in celebration of this day! Another exciting happening today is the Chefs in Action Buddy Valastro show at the Good Food and Wine show at the CTICC. I am deeply excited to see this master in action! Buddy is an internationally reknowned expert on baking the most complicated and beautifully crafted culinary creations. Buddy is the CAKE BOSS! As I don't have anything more to say about Buddy at this point, I am going to share with you our local talents, Bernice van der Merwe and Arina du Plessis' Robot cake!!

Buddy Valastro

Robot mania

2 x 410 g tins (unopened)

1 x empty 900 g powdered

milk or formula tin

1 x 22 cm cake board

Prestik

2 round sponge cakes (see

page 104)

500 ml orange butter icing

(see page 106)

125 ml purple butter icing

60 ml black butter icing

125 ml each orange and purple

Smarties

125 ml each orange and purple

mini Smarties

25 ml purple mini smarties

8 flat sour jelly strips

60 ml gold balls

6 pieces red liquorice rolls

2 purple jelly rings

6 orange Mentos sweets

2 small tinfoil containers

1 Sweetie Pie

60 ml orange cake sprinkles

2 dark purple sweets

orange or purple cardboard

small gold stars

gold glitter glue

STEP 1

Remove the labels from the tins and wash well. Cover a cake board with paper and plastic. Place the two tins on the board. Place the larger tin on its side on the two smaller tins, securing it well with Prestik. Place the 22 cm cake board on top, and secure with Prestik. Halve the cake layers horisontally, sandwich together with orange icing, and place on the board.

STEP 2

Cover the cake with orange icing. Use purple and black icing to attach sweets such as Smarties and mini Smarties, sour jelly strips and gold balls to the large tin. Hide the Prestik with red liquorice strips and jelly strips.

STEP 3

Press two purple jelly rings into the cake for eyes, and pipe black icing in the centres. Decorate with gold balls. Form a mouth with a row of orange Mentos sweets, finished off with a thin line of black icing. Press two tinfoil containers to the sides for ears and finish off with purple icing around the edges.

STEP 4

Cover the top third of the Sweetie Pie with orange icing and cake sprinkles. Place in the centre of the cake and complete with purple icing around the base. Place two purple sweets on either side. Cover the smaller tins (the legs) with strips of cardboard, decorated with gold stars and gold glitter glue. Decorate with small orange and purple sweets, using butter icing to attach them.

This recipe was taken from Party Magic 3 by Arina Du Plessis and Bernice van der Merwe