Sweet Potato Novelty 'guitar' Cake

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3¼ x 435g/15½oz tins crushed pineapple
• 375g/13oz sultanas
• 750g/1lb 10oz self-raising flour
• 455g/1lb¼oz light brown sugar
• 3½ tsp bicarbonate of soda
• 3½ tsp ground cinnamon
• 3½ tsp ground nutmeg
• 1¼ tsp salt
• 550g/1lb 4oz sweet potato
• 455ml/16fl oz vegetable oil
• 13 free-range eggs
• 6½ tsp vanilla essence
• 300g/10½oz white marshmallows
• few drops orange food colouring
• 600g/1lb 5oz icing sugar
• 55g/2oz margarine
• 280g/10oz icing sugar
• 3 passion fruit
• 1 free-range egg white
• 225g/8oz icing sugar
• 500g/1lb 2oz ready-to-roll fondant icing
• few drops brown food colouring
• silver food colouring
• edible silver balls, optional

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (177°C). Grease and line a guitar-shaped cake tin, or two round tins if you do not have one, and set aside.

2. Peel the sweet potato, cut into chunks and boil in a pan of boiling water until soft, about 15 minutes. Drain, mash until smooth and let cool.

3. Whisk the self-raising flour, bicarbonate of soda, cinnamon, nutmeg and salt together in a bowl.

4. Beat the light brown sugar, vegetable oil, eggs and vanilla essence in a large bowl. Stir in the mashed sweet potato, crushed pineapple and sultanas, then fold in the dry ingredients until just combined.

5. Spoon the batter into the prepared tin and bake for 60 to 75 minutes, until a skewer comes out clean and the centre is set and cooked through. Cool in the tin for 15 minutes, then turn out onto a rack to cool completely.

6. For the marshmallow icing, melt the marshmallows and margarine with a splash of water in a pan over low heat, stirring. Remove from heat, beat in the 600g icing sugar gradually, add a few drops of orange colouring and spread over the cake.

7. For the passion fruit icing, scoop out the pulp of the 3 passion fruit, sieve out the seeds if you like, then beat the juice into the 280g icing sugar until smooth and spreadable. Spread over the guitar neck.

8. For the pasteurized egg white icing, beat 1 pasteurized egg white with the 225g icing sugar until thick, then tint with silver colouring and pipe the strings and details. Keep chilled until used.

9. Knead brown colouring into the fondant icing, roll out and cover the cake body, cutting shapes to fit. Press on edible silver balls if using, and finish with silver colouring as needed. Serve once set.