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Serves 16


For the Cream Liqueur Cake:

🍰2 x double layer store bought vanilla cake mixes

🍰1 cup Cream Liqueur

🍰1 cup milk

🍰6 Eggs

🍰1 ½ cups Oil

For the Mint Icing:

🍰4 cups vanilla buttercream icing

green food colouring

🍰1 tsp mint essence, flavouring

🍰Grass tip nozzle & large piping bag

For the Rugby Ball:

🍰1-2 tbsp butter

🍰400g Marshmallows

🍰500g puffed rice

🍰500g White fondant icing

🍰200g dark green fondant icing

🍰100g gold yellow fondant icing


For the Cream Liqueur Cake:

1. Preheat the oven to 180°C and grease a large rectangular baking dish.

2. Follow the pack instructions to prepare the cake mix, replacing all or some of the milk with Cream Liqueur (half of each works best).

3. Pour the batter into the baking dish and bake for 45-60 minutes or until cooked.

4. Allow the cake to cool slightly before transferring to the cooling rack.

For the Mint Icing:

1. Set aside 1 cup of vanilla buttercream icing and keep refrigerated until needed (for the rugby ball).

2. Add the green food colouring & mint essence into the rest of the vanilla buttercream icing and beat until well mixed.

3. Place the cooled cake onto a large rectangular platter.

4. Spread a thin crumb coat over the cake and chill for 15 minutes in the fridge. Add the rest of the green buttercream icing into a large piping bag with a grass tip nozzle.

5. Hold the piping bag straight up, 1 cm away from the cake.

6. Squeeze the bag to form grass, pull up and away when icing strand is long enough then stop pressure and pull away the tip.

7. Repeat until the grass is completed all over the cake, top and sides.

For the Rugby Ball:

1. Spray and cook your pot before you melting 2 tbsp butter in a large pot over a medium heat.

2. Add the marshmallows, and cook, stirring occasionally, until they melt completely, about 3-5 minutes.

3. Remove the pot from the heat, and add the puffed rice, stir with a wooden spoon, coated in cooking spray, scraping up from the bottom, until the cereal is completely coated.

4. Transfer the cereal to a large greased dish and by hand, working very quickly, shape it into a large oval to form the rugby ball. Set this aside or chill in the fridge for at least 20 minutes until set.

5. Cover the ball with a thin layer of buttercream (the cup that you set aside earlier)

6. On a surface dusted with corn flour, roll out the white fondant into a large square, 0,5mm thick. Cover the oval ‘rugby ball’ in the white fondant. Seal off the sides and use this side as the bottom.

7. Roll out the green fondant, 0,5mm, and cut out long triangular strips (4). Do the same with the yellow fondant. Use your finger to brush water lightly over one side of the long strips and paste them on top of the rugby ball, onto the white fondant.

8. With the leftover dark green fondant, press out the letters “GO BOKKE” and a picture of a “Springbok”. Use a paper cut out as a stencil to create this to the right size. Brush the back with a tiny bit of water and paste these onto the front of the rugby ball, underneath the stripes, working from the centre out.

9. Carefully, place the completed rugby ball onto the green grass (cake) and VOILA!!


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