Pirate Ship Cake

by Sharon West
(Torrequebrada, Malaga, Spain)

Pirate Ship Cake

Start baking Victoria Sponde Cake squares x 4. Sandwich together with heated jam or confectioners cream.

Cut the shape of the front by cutting the two corners away and save the pieces. Take one of the corners and stick with jam on top at the frount of the cake to make the front higher.

Cut out of the center of the cake a 1/4 piece of the depth and remove. Cut the removed piece in half and stack both halves on top of each other and stick with jam. Place this sandwich on top at the back of the ship to make the height up at the back and again sticking together with jam.

Cover the whole thing with chocolate butter frosting. Use hot water and a knife to smooth and make the pannel effect.

For the edging and ballustrades use Matchmakers. Cut to the correct length and stick together using melted chocolate.

At the front of the Pirate Ship cake push a row of three chocotale fingers into the frosting and a further three over the top.

The cannons are made from Rolo's with red smarties stuck on with melted chocolate and pushed into the frosting. The windows are mini Oreos, the cabin door is made from a biscuit, Malteasers for cannon balls, crumbled flake covers the roof at the back of the ship, white chocolate buttons are on the back of the ship in a swirl pattern. The wheel is a lolly dipped in chocolate with biscuit fingers and a smartie fixed to the center and set in the fridge. The masts are wooded pinchos with rice paper sails and chocolate cups for the crows nest. The sea is coconut with blue food colouring.

This took about eight hours to put together so you have to have plenty of time, but it looks great!