The BFG’s Snozzcumber Swiss roll
- 135g pack lime jelly
- 11⁄2 x 400g tubs Chosen by you Vanilla Flavour Frosting
- 1 tube Dr. Oetker Lime Green Gel Food Colour
- 1 x Baker’s Selection Jumbo Strawberry Swiss Roll
- 1tbsp pumpkin seeds
- 50g pack blue Asda Mini Marti Mushrooms
Cube the jelly and put in a a measuring jug. Pour over boiling water to 300ml. Let the jelly dissolve. Stir, pour onto a deep plate, cool for 10 mins, then chill in the fridge for 20 mins or until softly set.
Meanwhile, put the frosting into a large bowl. Mix in 2-3 drops of colour, until pale green. Spoon one third into another bowl and colour it a deeper shade of green.
Trim the ends of the Swiss roll into a cucumber shape. Put on a plate and cover with the pale frosting. Spoon stripes of the deeper green frosting along it, then smooth with a round-bladed knife.
Make peaks in the icing with the tip of a knife and add half the pumpkin seeds as spikes.
Spoon jelly around the cake. Scatter with the rest of the seeds and candy mushrooms.