Ingredients 1.3 kg self raising white flour
175g Truvia sweetener (or 650g caster sugar)
400g icing sugar
220g walnut halves
850ml double cream
White icing/sugar paste
Green icing/ sugar paste
Black icing/sugar paste
8" x 12" oblong cake tin
2 L loaf tin
1 mini flowerpot cake mould
2 cocktail sticks
piece of paper
Pre-heat oven to 180 ༠C/ 160 ༠C fan/375༠F/5 Gas.
Beat together the margarine, flour, eggs, 70ml coffee, 200g walnuts, and sweetener/caster sugar together, and divide the mixture between the three baking moulds/tins for 30 - 45 minutes (check by sticking a skewer into the cakes to see if they are done).
Allow the cakes to cool, and then slice the loaf cake length ways at an angle to make two triangular wedges.
Scoop out a small round cavity from the end of the rectangular cake, and place the flowerpot cake inside.
Using the green icing/sugar paste, create a pair of legs, by rolling the icing into sausage shapes, and join them together at one end.
Using a small amount of black icing/sugar paste, create shoes, and join them to the legs.
Using the white icing/sugar paste create a snowboard or pair of skis, by rolling it out and flattening it. Then join to the black shoes.
Create another cavity opposite the flowerpot cake, and place the icing/sugar paste figure inside, so that its legs are sticking up in the air.
Beat together the butter with the icing sugar, and 20ml coffee, then pour over the cake, being careful not to get the buttercream on the figure.
Place the two cake wedges together at the other end of the cake.
Whip the double cream so it is thick, and then spread it over the cake.
Create rocky area with the remaining walnuts.
Cut a thin strip of paper and write a celebratory message on it, then pierce either end with the cocktail sticks, and place it at the top of the slope.