Monster Piñata - cooking recipe

Ingredients

400 g vanilla sponge cake mix
550 g white chocolate, melted
200 g ready-made white icing
None None green, blue and black food colouring
1 None strawberry sour strap
2 None wire pipe cleaners
400 g ready-made vanilla buttercream icing
250 g mixed jelly sweets

Preparation

Preheat oven to 180\u00b0C/160\u00b0C fan/gas 4. Lightly grease a 23cm diameter cake tin and dust with flour, shaking out excess.
Make up cake mixture according to pack instructions and spoon into tin. Bake according to pack instructions, or until a skewer comes out clean. Transfer to a wire rack to cool completely.
Lightly oil a deep, 18cm diameter metal basin. Using a pastry brush, coat the inside with an even layer of chocolate. Freeze for 10 mins, or until set hard. Repeat layers twice. Return to room temperature. Turn over and gently tap to remove from basin.
Divide white icing into 3 equal portions. Wearing disposable gloves, knead green colouring into one part, roll into a sausage and shape into an eyebrow and a wiggly mouth.
Take second piece of icing and split into two. Knead blue colouring into one half and black into the other. Roll out blue, black and white icing separately between 2 sheets baking paper, until 2mm thick. Cut out a 6cm and a 1cm white circle, a 4cm blue circle and 3cm black circle. Layer to make eye as per picture. Cut a forked tongue from strawberry strap.
Attach eye, eyebrow, mouth and tongue to chocolate shell with remaining melted chocolate.
Wrap pipe cleaners around the handle of a wooden spoon to create spirals. Heat the tip of a metal skewer over a gas flame and pierce 2 small holes in chocolate dome. Insert spiral antennae.
Tint buttercream with green colouring. Secure cake to board with a little buttercream, then spread buttercream over top and sides of cake to cover.
Pile sweets on centre of cake and cover with monster.