Ingredients
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1 pkg (16-18 oz) yellow cake mix
Few drops each green and brown food color
1 pkg (16 oz) soft white fondant icing
1/4 cup apricot jam, melted
None None Cornstarch, to dust
6 oz milk chocolate, melted
None None Edible silver balls, to decorate
Preparation
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Preheat the oven to 350\u00b0F. Lightly grease and flour a 13 x 9 inch baking pan.
Prepare and bake cake mix according to package directions. Cool in pan 5 mins. Remove from pan; cool completely on a wire rack.
Trim cake to sit flat. Trim a 3-inch piece of cake from short end. Place cake on a board or platter.
Knead a little green color into three-quarters of fondant. Roll out between 2 sheets parchment paper to 1/8 inch thickness. Brush top and sides of cake with jam. Lift fondant onto rolling pin and drape over cake. Gently press onto cake with cornstarch-dusted hands.
Cut a 4 x 1 1/2 inch strip from reserved cake for a 'stick'. Knead brown color into remaining fondant. Brush 'stick' with jam, drape fondant over. Gently press down with floured hands. Trim edges. Place on the platter.
Pipe a swirly diagonal line of chocolate across top corner of cake. Fill with chocolate, spreading with a small spatula.
Arrange silver balls on edge of chocolate. Allow to set at room temperature.
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