A recipe from the Good Food collection.
three 8 × 25 cm (3 × 10 inch) Madeira cakes
1½ quantities buttercream
brown food colouring
50 g (1¾ oz) dark chocolate melts (buttons)
chocolate sprinkles (hundreds and thousands)
1 brown round sweet
1 round mint
1 short liquorice strap
long red fruit straps
2 yellow round sweets
32 cm (13 inch) square cake board
1. Position the cakes on the cake board. Leave one cake whole. Cut the second cake in half, then cut one of the halves in half again. For the last cake, cut a small slice from one end, then cut a triangle off each end of the larger piece. Arrange the cake pieces into the shape of a number four on a cake board as shown, levelling the cake if necessary and trimming any pieces that are a little too large. Join the edges with a little buttercream.
2. Reserve ¼ cup of the white buttercream and tint the remaining buttercream caramel brown. Spread the white buttercream down the nose of the horse. Spread brown buttercream over the rest of the horse and blend it neatly into the white icing.
3. Using a skewer, mark onto the icing the mouth, mane, the inside and outside of the ear, and the large comma shape for the nostril. Spread some of the white buttercream into the area you have marked out for the mouth, then into the centre of the ear. Build up the height of the outer area of the ear with more brown icing.
4. Place the chocolate in a heatproof bowl. Bring a saucepan of water to the boil, then remove from the heat. Sit the bowl over the pan, making sure the base of the bowl does not sit in the water. Stir occasionally until the chocolate has melted. Spoon into a piping bag, then pipe over your skewer marks to form an outline around the mane, ear and nostril. Fill the mane with chocolate sprinkles. Continue the mane down the side of the cake by pressing sprinkles onto the side with a palette knife.
5. To make the eye, stick the brown sweet to the mint with a little buttercream and stick onto the face. Cut an eyelash out of a short piece of liquorice strap and place above the eye, fanning out the lashes and pressing gently into the cake. Cut thin strips from the liquorice straps and line the mouth of the horse. Arrange fruit straps in place for reigns and stick yellow sweets on the straps for the studs.