Greetings from beautiful Fraser Island!
We’re holidaying at the lovely Grandview on Fraser at Orchid Beach. The weather has been a bit cool, but we’ve found some lovely little sheltered spots to hide from the wind and catch a few fish. We’ve been watching humpback whales playing from the deck of the house we’re staying. Fraser is a ridiculously beautiful place.
The Little Sister will be celebrating her fourth birthday here on Friday. She’s requested a dingo cake. I had intentions of making a little beach scene with a couple of dingo figurines for the top, but I have exhuasted all options for locating said dingo figurines.
Seems a little bad press and no one wants their children playing with dingos. I feel almost compelled to start a one-woman PR campaign for the poor little blighters.
Anyway, their maligned status has thrown a rather large spanner into my birthday cake plans and now I’m stuck in a fairly remote part of the world armed with only a bag of icing sugar, a pat of butter, some food colouring and my abject fear of disappointing the Little Sister.
Pressure makes diamonds folks.
easy chocolate buttercream icing
½ cup cocoa
4 cups icing sugar
1 tsp vanilla extract
2/3 cup boiling water
Combine all ingredients and over low speed for 30 seconds. Increase the speed to medium and beat for another minute until smooth.
Allow the icing to cool for 15-20 minutes before icing your cake.
So good friends, any bright ideas to help me avert a dingo cake disaster?0