Ingredients:

250g butter

550g caster sugar

400g self raising flour

100g cocoa powder

4 large eggs

320ml water


Butter cream:

500g butter

1kg icing sugar

2 tsp vanilla flavour


Decoration:

1 x 250g chcolate sugar paste

small ball of white sugar paste

small ball of back sugar paste


Equipment:

1 large pyrex bowl

cake board/plate for finished cake

disposible piping bag

piping nozzle 1M/2D

palette knife

Water or edible glue


Method:

1. Preheat the oven to fan 160 degrees and grease the bowl well with soft butter.


2.In a mixer or food processor blend the ingredients until a smooth batter is formed.


3. Bake in the oven for about 1 hour 50 mins, insert a skewer into the centre of the cake and if comes out clean the cake is done. (Tip - you can cover the cake in foil for the first 1 hour to prevent a hard crust forming and the top over cooking)


4. When cool, split the cake and fill with some vanilla butter cream. Also add a thin crumb coat to the cake to lock in the crumbs.


5. Fill the piping bag with a nozzle and the buttercream and cover the cake in swirls starting at the bottom and finishing at the top of the cake.


6. Make the sheep's head by modelling the chocolate into an oval shape with 2 small ears. Small balls of white to form the fur and 2 eyes using white and black paste.

7. Finally sit the head shape on top of the body and cake is ready. You can attach with cocktail sticks for extra support.

This style cake can also be used to create a hedgehog, a lady bird, a pig, a bear, a snowman or even a football.


Happy baking and have fun decorating!

Emma x