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1
First, make the cakes.
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For ONE loaf cake: preheat oven to 180C/160C fan.
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3
Grease a 20 cm (8 inch) round cake tin and line the base and side with baking paper (parchment)
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Sift the flours into a mixing bowl.
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Add the sugar, butter, eggs, milk and vanilla.
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Using an electric mixer, beat on low speed until combined.
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Increase the speed to medium and beat for 2-3 minutes or until well combined and the mixture is pale in colour.
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Spoon the mixture into the prepared tin and smooth the surface with the back of a spoon.
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Bake in the centre of the oven for 45-50 minutes or until a skewer inserted into the centre of the cake comes out clean.
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Cool the cake in the tin for 5 minutes before turning out onto a wire rack.
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Allow to cool completely.
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12
Make the same cake again, but this time in a rectangular 20 x 30cm tin.
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The cakes will keep in an airtight container for up to 3 days.
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They can be frozen, without decoration, for up to 2 months.
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For the buttercream: Using an electric mixer, beat the butter in a medium bowl for 4-5 minutes or until it turns very pale.
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Gradually beat in the icing sugar until smooth and creamy, scraping down the sides of the bowl as necessary.
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Add the milk and vanilla extract and beat until well combined.
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Use as desired.
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Use a sharp knife to level the tops of the cakes, if necessary.
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20
Tint 2/ 3 cup of the buttercream using the green food colouring to the desired colour.
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Tint the remaining buttercream using the blue food colouring to the desired colour.
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22
For the plane body, use a small sharp knife to trim one end of the loaf cake into a slightly pointed shape, removing the two corners.
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Position the cake in the centre of the cake board and secure with a little green buttercream.
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For the wings and tail, cut out two wing shapes and three tail pieces from the rectangular cake using a small sharp knife.
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Spread the green buttercream all over the body of the plane.
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Spread the blue buttercream all over the wings and tail.
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Using the picture as a guide, position the wings on either side of the plane body and secure with a little buttercream.
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Position the tail on the back and top of the plane's body and secure with wooden skewers (remove before serving).
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29
For the jet engines, cut two 25 cm (10 inch) lengths from the licorice strap.
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Roll up the two lengths for the jet engines and reserve.
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Decorate the cake with the white rectangular mini hard candies to create the windows and use mini candy-coated chocolate buttons on the wings and tail.
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For the jet engines, position the reserved rolled licorice straps on the front of the wings.
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Cut some of the remaining licorice strap into thin strips and position them to outline the front windows of the jet.
