You'll need a dinosaur cake mould too, but don't worry, all of your favourite dinosaurs are included.
Dinosaur Chocolate Cake by Lakeland
For the cake:
- 50g butter, softened
- 50g caster sugar
- 1 egg, beaten
- 35g self-raising flour
- 15g cocoa, sieved
For the icing:
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- 50g butter, softened
- 175g icing sugar, sifted
- Gel food colouring of your choice
To decorate
- Sweets such as chocolate beans, jelly sweets edible coloured balls etc
Method:
- Preheat the oven to 180°C/Gas 4.
- To make the cakes, cream together the butter and sugar until pale and creamy. Add the egg a little at a time, beating well between each addition. Fold in the flour and cocoa and mix gently until well combined.
- Spoon the mixture into the base of the dinosaur mould, spreading it into all the corners and filling right to the top. Wipe away any excess mixture from the edges then secure the lid into place.
- Bake for about 15 – 20 minutes. Transfer the mould to a cooling rack and leave to cool for 5 minutes before carefully removing the lid. Leave the cakes to cool completely before removing from the mould.
- Make the icing by beating the icing sugar into the butter until smooth. Add a little colouring using the end of a skewer and mix well. If you want several colours simply divide the icing into a few bowls and add a different colour to each.
- Fill a piping bag with the icing, pipe details onto each dinosaur and decorate with sweets.
