1 liquorice Catherine wheel, unrolled (discard or eat the sweet in the centre)
1 small tube black writing icing
3 mini crème-filled chocolate sandwich biscuits
12 edible candy eyeballs
1 small tube white or white chocolate writing icing
3 white flying saucer sweets
9 mini sugar-coated chocolate eggs
9 assorted mini sugar blossoms
Preparing the Brownies:
Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Grease a 20cm square shallow cake tin and line the base and 2 sides with baking paper.
Make, bake and cool the brownies as directed on the box using the oil, water and egg.
Turn the brownie slab out onto a board. Cut into 9 equal squares. Set aside 3 squares and stamp out 6 circles from the remaining 6 squares using a 6cm round cookie cutter. (Eat or discard any leftover brownie.)
The brownies will keep in a cool place for 2-3 days.
Put 40g of the icing into a bowl and use the red food colouring paste or gel to colour the icing bright red. Spread the icing over 3 brownie circles.
Cut some of Catherine wheel into 3 x 6cm strips and 3 x 3cm strips. Using scissors, split 1 end of each of the long strips by about 2cm. Place 1 down the centre of each brownie, fanning the split end to resemble wings.
Use the black writing icing to pipe spots on each wing area. Attach a biscuit to each brownie (at the base of the wings) for the face and use black writing icing to add 2 candy eyeballs to each biscuit. Pipe a mouth in white writing icing on each biscuit.
Cut each of the short liquorice strips in half lengthways. Create two small holes in the brownie just above the head. Insert a liquorice strip into each hole to resemble feelers; secure with black writing icing.
Put 40g of the remaining icing into a bowl and use the yellow food colouring paste or gel to colour the icing yellow. Spread the icing over the remaining 3 brownie circles.
Cut 9 x 6cm strips from the remaining Catherine wheel. Put 3 strips on each iced brownie to make the bee’s stripes, trimming to fit with scissors. Cut 3 tiny triangles from the remaining liquorice. Attach 1 to the top of each brownie to resemble a bee’s sting.
Attach 2 candy eyeballs to the bottom of each brownie. Cut the flying saucers in half with scissors and tip out the sherbet inside (eat or discard). Attach 2 halves to each brownie to resemble wings.
Easter Egg Brownies
Put the remaining icing into a bowl and use the green food colouring paste or gel to colour the icing green. Spoon the icing into a disposable piping bag fitted with a small multiple hole (grass hair) nozzle. Pipe over each brownie to create a grass effect. Alternatively, spread the icing roughly over the brownies.
Top each brownie with 3 mini eggs and 3 mini sugar blossoms.
Background Decorating Tips
Choose a smooth flat surface on which to create your background, such as a large chopping board, baking tray or even the kitchen work top. (Note: make sure it is a clean and food safe surface or cover surface with a sheet of baking paper before you begin.)
Spoon Betty Crocker™ Indulgent Chocolate Fudge Icing and/or Betty Crocker™ Velvety Vanilla Icing (coloured with food colouring paste or gel, as desired) into piping bags fitted with medium writing nozzles. Pipe background features from the story onto your chosen surface.
Use sweets, crushed biscuits, cake crumbs, fruit, etc. to create additional details.