How to make the Duck Cake from Bluey – with the iconic recipe from the Australian Women’s Weekly
The step-by-step guide, for real life.
If you’re a fan of Bluey, chances are you love the Duck Cake episode but did you know that the recipe is actually a from the Australian Women’s Weekly Children’s Birthday Cake Book?
In the Duck Cake episode from season two of Bluey, see the family of Blue Heeelers trying to decide which cake to make for Bingo’s birthday and to narrow down the choices the family flick through an iconic copy of the cake cookbook.
Once Bingo decided she wanted a Duck Cake, it’s up to Bandit to see if he can succesfully take on the task of whipping up the cake.
If you want to give it a go, read on for the official recipe and step-by-step instructions from the Australian Women’s Weekly Children’s Birthday Cake Book.
Go Bandit, you’re almost there.
How to make the Duck Cake from Bluey
What you’ll need:
- 2 packets butter cake mix
- 2 bamboo skewers
- 1 quantity Fluffy Frosting (2 egg white quantity)
- apricot food colouring
- round flat sweets (as shown)
- licorice
- coloured popcorn
- potato crisps
- wide ribbon
The Duck Cake from Bluey aka the Rubber Ducky cake is a real life recipe from the Australian Women’s Weekly Children’s Birthday Cake Book.
Method:
Make cakes according to directions on packet, pour one quarter of mixture into greased 25cm x 8cm (10in x 3in)
bar tin, pour remaining mixture into greased deep 20cm (8in) square cake tin, bake in moderate oven
30 minutes for bar cake, 1 hour for square cake or until cooked when tested.
Stand 3 minutes, turn on to wire rack to cool.
Cut square cake in half vertically, as shown below; place bar cake on its side, cut in half, cut wedge-shaped piece off one end, as shown.
Only the half with the wedge cut off is required; it forms the head and neck.
Stand the two pieces of square cake side by side with cut sides up and bases together, cut off the four corners, cutting more from one end than the other, as shown, for the ’s tail end, then cut a wedge-shaped piece from tail end, as shown below, to give shape to the body; discard scraps.
Before you start, you’ll need a bar cake tin and a square cake tin.
Cut a wedge-shaped piece from tail end to give shape to the body.
Take the piece of bar cake for head and neck, cut four small wedges, one from each side, 2cm (¾in) in from end where wedge was cut; this angled end is where neck joins body.
Shape the duck’s body by making a cut at tail end: cut down on an angle for about 2.5cm (1in), then cut upwards, still on an angle, towards front of body; shape body carefully with small serrated knife to give rounded effect.
Shape the duck’s body by making a cut at tail end.
Use a small serrated knife to give rounded effect on the duck’s body.
Position head and neck piece, secure with two bamboo skewers, as shown below, pushing skewers right through body.
Shape head carefully with small serrated knife, so that neck sits neatly on body; cut off ends of skewers, as shown below. It is necessary to leave skewers in place to support head.
Secure head and neck piece with two bamboo skewers.
Use scissors to cut off the ends of the skewer sticks.
Place duck on prepared board, tint Fluffy Frosting with apricot food colouring, cover head and body with Fluffy Frosting, leave sides looking fluffy to represent feathers, smooth head, neck and chest with a small spatula.
Small coloured sweets represent eyes and buttons; surround eyes with thin strips of licorice. Yellow popcorn represents down on head, two large potato crisps represent bill. Place large bow at duck’s neck.
How did you go!? Does your Duck Cake look like this?
