These are a South Australian classic. They’re available in pink, green and chocolate icing. They’re incredibly sweet and sickening but something I do enjoy.
I am very skeptical about being able to recreate this Balfours creation but I found the following recipe from an online forum.
Genoise Sponge Cake
1.5 cups cake flour
1 cup cornstarch
1.5 cups superfine sugar
2/3 cup unsalted butter, melted and cooled
2 tsp vanilla extract
1 1/4 cups raspberry glaze
2 cups vanilla icing
green and pink food colouring
4.5 cups vanilla buttercream
2 tbsp black icing or small round black candies
To make the cake
Prepare the cake Bake in a 10 inch square pan 35 to 45 minutes until cake is golden brown and shrinks away from the sides of the pan. let cool in it’s pan.
To form the bases
Remove the cake from its pan. Cut the cake in half crosswise, forming two layers. Spread the raspberry glaze on the bottom later. Place the two halves back together. Cut the cake into 2 inch squares.
Divide the vanilla icing in half. Add green food colouring to one batch and pink to the other, dyeing each a pastel. The icing should be think so that it can be poured. Use warm water to thin it if necessary.
Set the cakes on two wire racks, with an equal number on each rack. Set rimmed baking trays below each rack. Use a small ice cream scoop to top each cake with a dollop of buttercream in a dome shape. Pour the icing over the cakes to coat them entirely, using the pink icing for one set and the green icing for the other set. The icing will drip through the rack into the baking trays below. Collect the dripped icing, set in containers (keeping the colours separate) and cover. Let the cakes set for 30 minutes, then pour a second coat and let set for another 30 minutes.
Heat a knife by dipping it in boiling water, and use it to slice through the icing to shape the mouth. Press the knife slightly up and down to open the mouth, revealing the buttercream. Add tiny dots of black icing or the black candies for the eyes.