Atravir said:
Wohoo!
Mail me a piece.
Across the friggin' ocean? It won't survive ya know.
Instructions on how to make the stencil thingies:
1. Download
this image.
2. Print 4 copies of the image with "fit to page" or whatever it is called.
3. Laminate 3 of those printouts.
4. On the first laminated printout I cut out the sections of brown with a stanley knife, then the white on the second and black on the third.
Instructions on how to make the cake:
1. Create a standard chocolate cake base to the size of the stencil (laminated printout) and wait a day for that to set.
2. Ice it with grey icing, use black food colouring for this. Try to stopper the food colouring container with you finger in order to get some on the tip of your finger and trail it into the icing and continue this till you have the right colour. The icing is just made with icing sugar and water, and should be thick (to the point where it doesn't run onn the cake but still touches the sides of the bowl). Be careful not to spread crumbs into the icing. Put in the fridge and wait half a day or so until it sets.
3. Place the 1st stencil (the one with brown cut out) onto the cake and use cocoa instead of food colouring to get the colour for the icing and put it over the stencil, wait 2 seconds and remove the stencil, if the icing does not run then you have done a good job with the thickness of the icing and should put it in the fridge again and wait while it sets. If bits of the grey icing stick to the stencil then you have not given the grey icing enough time to set or have left it out of the fridge for too long.
4. Repeat step 3 for the white icing (no food colouring) and the black icing (black food colouring).
Instructions for chocolate cake base:
185g butter
3/4 cup castor sugar
3 eggs
1 cup self-raising flour
1/2 cup plain flour
1/3 cup cocoa
1/2 cup milk
Combine all ingredients together and beat for 3 min or until white. Cook the stuff in a tray (grease the tray or put that paper stuff on the bottom, either way works) in an oven at 180 degrees, if the cake cracks at the top then reduce to 170 or 160. The cake is ready when you can poke one of those kebab sticks into the cake without getting cake mixture on it.
Note: It is recommended that you use a double batch.