|Butter/Margarine||1 1⁄4 Pound|
|Caster sugar||1 1⁄4 Pound|
|Eggs||10 , beaten|
|Self rising flour||1 1⁄4 Pound|
|Cocoa powder||2 Tablespoon|
|Cochineal||1 Cup (16 tbs)|
|For the buttercream|
|Icing sugar||12 Ounce, sifted|
|12 inch square cake board||1|
|Icing||1 1⁄2 Pound (Royal, Made With 1 1/2 Lb Icing Sugar)|
|Green food coloring||2 Drop|
|Coffee essence||1 Drop|
|Milk chocolate finger biscuit||8 Ounce|
|Ice cream wafers||100 Gram|
|Jelly sweets||125 Gram (1 Packet)|
|Polka dots||1 Teaspoon|
|Ice cream cone||2 (Round Cones)|
Grease and line two 20.5 x 15 cm (8 x 6 inch) cake tins that are 10 cm (4 inches) deep. Cream the butter or margarine and sugar together, then beat in the eggs one at a time. Fold in the flour. Halve the mixture. Dissolve the cocoa in the water and beat it into one half of the cake mixture. Turn it into one of the tins. Colour the other half of the mixture pink with cochineal and turn it into the second tin. Bake in the centre of a preheated moderate oven (180°C/350°F, Gas Mark 4) for about 70 minutes. Turn out and cool on a wire rack.
When cold, level off the cakes and split each into two layers.
To make the buttercream, cream the butter and icing sugar together. Using one pink cake layer as a base, sandwich alternate coloured layers with the buttercream.
Make up the royal icing to the "peak" stage. Colour about 1 x 15 ml spoon (1 tablespoon) icing green and put it in a paper icing bag without a nozzle. Keep 4 x 15 ml spoons (4 tablespoons) of the remaining icing white and colour the rest to resemble stone with coffee essence.
Cut away two wedges from the top quarter of the cake and use these to make the point of the roof. Cover the whole house with the stone-coloured icing. Tile the roof with finger biscuits. Spread 2 x 15 ml spoons (2 tablespoons) of the white icing over the board and rough up with a palette knife. Place the cake on the board.
From the cake trimmings cut out a door, doorstep and lintel. Place on the long side of cake. Using whole and halved chocolate sticks, make one large window on the same side as the door, two windows, one above the other, on each of the two ends and one window on the back wall. Keep 2 chocolate sticks for the chimney. Cut the wafers to fit the windows for shutters and place round the roof. Fix jelly sweets on the door with a little icing, and use the rest to decorate the front and back of the cake.
Attach the piece of nougat to the side of the roof with a little white icing. Cut each remaining chocolate stick in half. Stick two halves together with a little icing and place on the nougat, as chimneys, with a little icing. Use white icing on the roof to resemble snow.
Make a pathway with polka dots. Cover the two ice cream cones with the green icing and rough up to resemble trees. Place on the board to each side of the path. Attach to the board with a little icing.