Lion Cake

Ingrients & Directions 125 g Softened margarine or -butter; (4oz) 225 g Golden caster sugar; (8oz) 2 Eggs; size 2 150 g Natural or honey yoghurt; (5 -fl oz) 1 ts Vanilla essence 200 g Self-raising flour; (7oz) 1/2 ts Bicarbonate of soda Red food colouring 25 g Cadbury’s cocoa; […]

Ingrients & Directions


125 g Softened margarine or
-butter; (4oz)
225 g Golden caster sugar; (8oz)
2 Eggs; size 2
150 g Natural or honey yoghurt; (5
-fl oz)
1 ts Vanilla essence
200 g Self-raising flour; (7oz)
1/2 ts Bicarbonate of soda
Red food colouring
25 g Cadbury’s cocoa; (1oz)

-TO DECORATE-
175 g Butter; (6oz)
250 g Icing sugar; sifted (9oz)
3 Heaped Tbs apricot jam
1 Family box Cadbury’s ’99’
-Flake
3 Cadbury’s milk chocolate
-Buttons
125 g Marzipan; (4oz)
Red and black food colouring

-ALSO YOU WILL REQUIRE-
2 3 cm; (9 inch) round cake
; tin, greased and
; base lined
A small pastry brush
A glass

Cream fat and sugar together then beat in eggs, yoghurt, essence and sifted
dry ingredients. Continue beating for about 3 minutes until well mixed.

Spoon one third of the mixture into opposite sides of cake tin. Then spoon
another third into a small bowl and add a few drops of red colouring.

Blend cocoa to a paste with a little boiling water then add most, but not
all, to the remaining third of cake mixture. Spoon cocoa mixture into the
tin in two sections, again opposite each other, and finally fill in the
spaces with the pink mixture.

Swirl it round once only so that the colours stay separate, hollowing out
the centre slightly.Bake at 190?C / 375?F / Gas Mark 5 for about 50 minutes
until cooked through when tested with a skewer. Turn out carefully and cool
on a wire tray.

Prepare the butter icing by beating the softened butter with the icing
sugar until really light and fluffy.

Add a tablespoon or two of hot 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 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 texture and colour. Place the cake
on a board or plate. Using a sharp knife, cut the Flakes into thin pieces,
reserving any particularly long bits for the whiskers.

Arrange the Flake pieces 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 that
the tongue can roll over it.

Using the plain icing, mark out two shapes with a teaspoon 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, pinch it together in the centre and cut off the
point so that ear shapes remain. Place in position. Colour some marzipan
red to make the tongue and a small piece black for the mouth, or 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 that the lion
smiles.


Yields
1 servings

RobinDee

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