Lion Cake

Lion Cake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Import

Amount Measure Ingredient -- Preparation Method
 -------- ------------ --------------------------------

4 3/8 ounces softened margarine or butter
7 7/8 ounces golden caster sugar
2 eggs -- size 2
5 1/4 ounces natural or honey yogurt
1 teaspoon vanilla essence
7 1/16 ounces self-raising flour
1/2 teaspoon bicarbonate of soda
red food colouring
7/8 ounce Cadbury's cocoa
TO DECORATE
6 1/8 ounces butter
1/2 pound icing sugar -- sifted
3 heaped tbs apricot jam
1 family box Cadbury's '99' flake
3 Cadbury's milk chocolate buttons
4 3/8 ounces marzipan
red and black food colouring

Also, you will require 23 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, yogurt, 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 1900C / 3750F / 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
Flake 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.

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Per Serving (excluding unknown items): 2760 Calories; 168g Fat (53.4%
calories from fat); 19g Protein; 311g Carbohydrate; 4g Dietary Fiber; 754mg
Cholesterol; 1572mg Sodium. Exchanges: 1 1/2 Lean Meat; 32 1/2 Fat; 21 Other
Carbohydrates.
NOTES : It's bound to be a roaring success at the party !
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Source:

rec.food.cooking, rec.food.recipes