Additional Ingredients

For the decoration:

450 grams	Desiccated Coconut
	Green Food Colour (Silver Spoon Create)
225 grams	Butter unsalted
450 grams	Icing Sugar (Silver Spoon Homegrown)
2.50 tbsp	single cream
	Pure Vanilla Extract Blend (Nielsen-Massey) a few drops
	Pink Food Colour (Silver Spoon Create)
675 grams	White Marshmallows
	liquorice, strips
	liquorice, sweets 2x small
	mint imperials
	yellow chocolate beans
	pink ribbon bow

How to make Marshmallow Poodle Cake

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1. For the cake: heat the oven to160C,325F, gas 3. Grease and line a 30cm x 25 cm x 5 cm|12\" x 10\" x2\" baking tin.
2. Beat the butter and sugar in a mixing bow until light and fluffy.
3. Gradually beat in the eggs, one at a time until smooth.
4. Sift in the flours and stir gently until combined. Stir in the vanilla.
5. Spoon into the tin and bake for 60-75 minutes until risen and golden and firm to the touch. Cool in the tin for 10 minutes, then place on a wire rack to cool.
6. Chill the cake to allow it to firm up.
7. Using a template, cut out the poodle shape from the cake, with a sharp knife, plus 2 rounds of cake for the \'feet\'.
8. For the decoration: put the coconut and a few drops of green colouring into a bowl and stir well to disperse the colour evenly.
9. Cover a cake board with the coloured coconut.
10. Beat the butter until soft. Sift in the icing sugar and beat well until smooth. Stir in the cream, vanilla and pink food colouring until smooth.
11. Spread the buttercream over the poodle shape and over the small cakes for the \'feet\'. Carefully place the cut out cakes on the coconut on the cake board.
12. Arrange liquorice strips around the outline of the \'body\' and 2 strips to form the \'legs\'. Use liquorice sweets for the\' nose\' and \'eye\'. Snip small strips from the liquorice strips to form the \'mouth\' and \'eyelashes\'.
13. Place the marshmallows on the body and feet as in the photo.
14. Arrange the mint imperials and chocolate beans to form \'flowers\' on the coconut.
15. Add a pink ribbon bow on the \'head\'.

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