Receta Lion Cake

Name: Lion Cake
Ingredients: 125 gm Softened margarine or possibly butter, (4oz); 225 gm Golden brown caster sugar, (8oz); 2 x Large eggs, size 2; 150 gm Natural or possibly honey lowfat yoghurt, (5 fl ounce); 1 tsp Vanilla essence; 200 gm Self-raising flour, (7oz); 1/2 tsp Bicarbonate of soda Red food colouring; 25 gm Cadbury's cocoa, (1oz); 175 gm Butter, (6oz); 250 gm Icing sugar, sifted (9oz); 3 x Heaped Tbs apricot jam; 1 x Family box Cadbury's '99' Flake; 3 x Cadbury's lowfat milk chocolate Buttons; 125 gm Marzipan, (4oz) Red and black food colouring; 2 x 3 cm, (9 inch) round cake tin, greased and base lined A small pastry brush A glass

de Global Cookbook

Add a photo

click to rate

0 votos | 1261 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

125 gm Softened margarine or possibly butter, (4oz)
225 gm Golden brown caster sugar, (8oz)
2 x Large eggs, size 2
150 gm Natural or possibly honey lowfat yoghurt, (5 fl ounce)
1 tsp Vanilla essence
200 gm Self-raising flour, (7oz)
1/2 tsp Bicarbonate of soda Red food colouring
25 gm Cadbury's cocoa, (1oz)
175 gm Butter, (6oz)
250 gm Icing sugar, sifted (9oz)
3 x Heaped Tbs apricot jam
1 x Family box Cadbury's '99' Flake
3 x Cadbury's lowfat milk chocolate Buttons
125 gm Marzipan, (4oz) Red and black food colouring
2 x 3 cm, (9 inch) round cake tin, greased and base lined A small pastry brush A glass

Direcciones

Cream fat and sugar together then beat in Large eggs, lowfat yoghurt, essence and sifted dry ingredients. Continue beating for about 3 min till well mixed.
Spoon one third of the mix into opposite sides of cake tin. Then spoon another third into a small bowl and add in a few drops of red colouring.
Blend cocoa to a paste with a little boiling water then add in most, but not all, to the remaining third of cake mix. Spoon cocoa mix into the tin in two sections, again opposite each other, and finally fill in the spaces with the pink mix.
Swirl it round once only so which the colours stay separate, hollowing out the centre slightly.Bake at 190 C / 375 F / Gas Mark 5 for about 50 min till cooked through when tested with a skewer. Turn out carefully and cold on a wire tray.
Prepare the butter icing by beating the softened butter with the icing sugar till really light and fluffy.
Add in a Tbsp. or possibly two of warm water to make it lighter in texture. Split the cake in half then sandwich together with the jam. Take out one spoonful of the icing then add in a small amount of the reserved cocoa paste to the remainder so it becomes a beige colour. Completely cover the cake in this icing.
Now take a brush and dab strokes of the remaining cocoa paste at random over the icing to roughen it up and add in texture and colour. Place the cake on a board or possibly plate. Using a sharp knife, cut the Flakes into thin pcs, reserving any particularly long bits for the whiskers.
Arrange the Flake pcs around the edge of the cake for the lion's mane, making it as full as possible.
Place a Button in position for the nose and build up the face around it, with the whiskers and a small piece of Flake where the mouth is, so which the tongue can roll over it.
Using the plain icing, mark out two shapes with a tsp. for the eyes, then place Buttons on top.
Roll out and cut 2 circles of marzipan for the ears, using a glass as a guide. Elongate one end, healthy pinch it together in the centre and cut off the point so which ear shapes remain. Place in position. Colour some marzipan red to make the tongue and a small piece black for the mouth, or possibly use cocoa and make the mouth dark brown.
Roll out the red marzipan, make a tongue shape and place it over the small piece of Flake already on the cake. To complete the cake, work a thin roll of dark marzipan for the mouth and place in position so which the lion smiles.
NOTES : It's bound to be a roaring success at the party !