Australian Jungle and Koala Cake
Australian Jungle and Koala Cake
INGREDIENTS AND TOOLS
1. For Matcha Cake Decoration:| 1 | Rich’s Easy Whip: 500g |
|---|---|
| 2 | Matcha powder: 8g |
| 3 | Sponge cake |
| 4 | Green gel food colouring |
| 5 | Open star piping tip |
| 6 | Small leaf piping tip |
| 1 | Dark chocolate: 100g (makes 5–6 Koala bears) |
|---|---|
| 2 | Koala-shaped plastic chocolate mould |
DIRECTIONS
To Make Koala Chocolates:| 1 | Melt the dark chocolate by placing it in a small bowl over hot water. Stir until fully melted. |
|---|---|
| 2 | Pour the melted chocolate into the mould. |
| 3 | Scrape off excess chocolate using a small palette knife or stainless-steel spatula to ensure the chocolate is level with the mould surface. |
| 4 | Chill the mould in the freezer or fridge until set. Carefully remove the chocolate from the mould. |
| 1 | Dissolve matcha powder in a small amount of hot water, stir well, and let it cool. |
|---|---|
| 2 | Add the matcha mixture to Rich’s Easy Whip in a mixing bowl and whip to soft peaks. |
| 3 | Ice the sponge cake with the whipped matcha cream. |
| 4 | Mix additional whipped matcha cream with green gel food colouring. |
| 5 | Use the green whipped topping with an open star tip to pipe Christmas trees: - For top decorations: Pipe in a spiral motion, making circles smaller as you go upward. - For side decorations: Pipe zigzag lines starting from the bottom of the tree shape, working upward. |
| 6 | Fill a piping bag with the green whipped topping and cut a small hole. Pipe stems and buds randomly, then add small leaves along each stem. |
| 7 | Fill another piping bag with plain Rich’s Easy Whip and cut a small hole. Pipe small drops randomly across the surface, on buds, and on the Christmas trees for a snowy effect. |
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