Instructions

Step 1
Preheat oven to 180C/160C fan-forced. Grease three 7cm-deep, 20cm round (base) cake pans. Line bases and sides with baking paper.
Step 2
Prepare golden butter cake mixes following packet directions. Divide batter evenly between 2 prepared pans. Bake for 45 minutes or until a skewer inserted into centre of cakes comes out clean. Stand for 10 minutes. Turn out onto a wire rack to cool.
Step 3
Prepare moist chocolate cake mix following packet directions. Pour batter into remaining prepared pan. Bake for 45 minutes or until a skewer inserted into centre comes out clean. Stand for 10 minutes. Turn out onto a wire rack to cool.
Step 4
Meanwhile, make Buttercream icing: Using an electric mixer, beat butter in a bowl for 8 to 10 minutes or until pale. Gradually add sugar, beating to combine. Beat in vanilla.
Step 5
Using brown and yellow food colourings, tint 2/3 of the icing light brown, to make the colour of the bun. Using green food colouring, tint remaining icing green.
Step 6
Using a large serrated knife, level top of 1 golden butter cake. Place on a plate. Spread top and side with light brown icing to form the bun base. Place the green icing in a piping bag fitted with a 1.5cm-fluted nozzle. Pipe swirls over the top edge of the cake to resemble lettuce leaves. Top with cloud lollies to resemble tomato slices.
Step 7
Using large serrated knife, level top of the chocolate cake. Using a small serrated knife, round top and bottom edges to create a patty shape. Place on top of the cloud lollies.
Step 8
Dust a flat surface with icing sugar. Roll out yellow fondant to form a 2mm-thick disc. Trim to a 20cm square. Drape fondant over chocolate cake to form cheese.
Step 9
Using small serrated knife, trim top of remaining golden butter cake to form a dome shape. Spread top and side with remaining icing. Carefully place over the fondant to form the burger bun top. Sprinkle with rice bubbles. Serve.
Contains gluten Contains peanuts Contains milk Contains soy Contains sesame