METHOD: (Makes 1 cake – in a bread making machine)
Pour the water, vegetable oil and Chocolate Fudge Cake Mix into the bread-maker container and set into place.
Bake on “Cake Setting” and when cycle is complete, remove from bread-maker following instructions on pack and allow to cool completely.
Meanwhile, prepare the butter cream filling by beating the sieved icing sugar and slightly softened butter or margarine together until light and fluffy.
Cut the cold cake across in half, spread and sandwich with some of the prepared butter cream, then place the cake centrally on the cake board.
Use the remaining butter cream to coat the top and sides of the cake. Refrigerate until the butter cream coating is firm
Take a small amount of the marzipan and roll this out very thinly to cover the top part only of the cake.
Roll out the remaining marzipan sufficient to cover the top and sides of the cake, fitting in the sides like folds of paper, making a smooth fit.
Carefully trim off any excess on the board, then with the point of a very sharp knife, cut a cross on the top of the cake, through the top layer only of marzipan and gently peel back each section “envelope style”, revealing the thin layer of marzipan underneath.
Fill the centre with an arrangement of chocolates and finish with a ribbon and bow around the base of the cake.