Piece of thin string or thick thread (20cm approx)
2 x Paper Straws
7 x Cocktail Sticks
1) Download the free template , print, and cut out all of the pieces. Remember, to print to the correct size - print at 100% or select fit to screen.
2) Fold the trapeze bar in half and glue both sides together securing the ends of the string inside.
3) Fold the Big Top Flag in half around the top of a cocktail stick and glue both sides together.
4) Lay the front piece of the Big Top face down and position the flag, trapeze swing and paper straws with tape before gluing on the back piece.
5) Fold the legs on the trapeze artist (as shown by the dotted lines) and hang from the trapeze bar.
6) Tape a cocktail stick to the back of the other performers.
7) Glue the two halves of the stars together with a cocktail stick sandwiched inside, we have added chunky gold glitter.
8) Choose which item you would like your Trapeze artist to hold. Go to Sheet 3, or Sheet 1 for the big star or ticket.
Serves 8-12 people
6 medium sized beetroots
540 ml veg oil
270g soft brown sugar
300g caster sugar
6 large eggs
3 tsp ground nutmeg
6 tsp baking powder
920g cream cheese
350g soft butter
750g icing sugar
Zest of 1 lemon
Beetroot powder to dust
1) Preheat the oven to 180 degrees then grease and line 3 x 6″ cake tins with greaseproof paper. To make the sponge, begin by peeling and finely grating the beetroots and squeezing out most of the juice using your hands. Mix the oil and sugars together then slowly whisk in the eggs one by one until the mix thickens slightly. Sieve and fold in the rest of the dry ingredients and finally the grated beetroot until the mix is a smooth batter. Pour the mix equally into the baking tins and bake for 30 - 40 minutes until a poke with a knife comes out clean. Release from tin and leave to cool on wire racks.
2) For the icing, mix the soft butter, lemon zest and icing sugar together in a free-standing mixer and mix on a low setting. Then add the cream cheese and mix further until combined and smooth.
3) Start building the cake by spreading the icing between the sponges with a palette knife and then around the sides. Pour the rest into a piping bag with a nozzle and decorate with splodges, then finish with a dusting of beetroot powder!
Find more in The Giffords Circus Cookbook: Recipes & Stories from a Magical Circus Restaurant. Buy now.