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Cake submitted by Karen L. from Perth, Australia
Grease and line base of your chosen cake tins, as this cake sticks. Combine water, sugar, cocoa, butter and bicarbonate of soda in a large pot.
Stir over heat until sugar dissolves. Bring to boil, and then turn down heat to very low and simmer for 5 minutes.
Take off the heat and let it cool for around 25 minutes. Whisk in the sifted flour, and then add the eggs.
Pour the mixture into the tins and cook at 180°C for around 50 min to 1 hour, or until cooked. You will need to double this mixture as you need to bake 2 cakes.
Important: I found the top cake too heavy for the bottom. So I cut down 3 wooden skewers to size, and inserted them into the bottom cake for the top cake board to sit on.
I cut the top cake board to the size of the top cake so it wasn't too noticeable when the cake was assembled.
Sift icing sugar. Cream margarine in a separate bowl until soft. Add icing sugar to the creamed margarine. Mix well. Add small drop of water, if needed. Add icing sugar to make the right quantity for your cake.
Decide which colors you need, and separate icing amounts into bowls so you can then add different food colors before decorating.
Cover the cakes with icing, and decorate to your own design. I used little ornamental fairies for decorations. I used marshmallows for mini mushrooms. I used lolly musk sticks for the door.
I used lolly hearts for the windows and to decorate the top of the mushroom, and also to make a pathway to the door from the edge of the cake board.
I put a thin layer of icing on the board and sprinkled with coconut (colored with green icing). The flowers on the house were artificial, and the stems and leaves were made from mint leaves.