Preheat the oven
to 180°C/350°F/Gas 4. Grease and line the base of a
1.2litre/2 pint/5 cup ovenproof bowl. Spoon in the
cake mixture and smooth the surface. Bake for 55-60
minutes until a skewer comes out clean. Cool.
Cut the cake
in half crossways and sandwich together with the
butter icing. Cut vertically through the cake,
about a third of the way in. Brush both pieces
with the lemon curd.
Color 450g
of the sugar-paste icing red. Dust a work surface
with icing sugar and roll out the icing to about 5mm thick. Use to cover the larger piece of
cake to make the body. Using a wooden skewer, make
an indentation down the centre for the wings. Color
350g/12oz of icing black, roll out three-quarters
and use to cover the smaller piece of cake for the
head. Place both cakes on a cake-board, press
together.
Roll out 50g/2oz
icing and cut out two 5cm/2in circles for the eyes,
stick to the head with water. Roll out the remaining
black icing and cut out eight 4cm circles. Use
two of these for the eyes and stick the others on to
the body.
Color some icing
green and squeeze through a garlic crusher to make
grass. Flatten the marshmallows and stick a marzipan
round in the centre of each. Color pipe cleaners
black and press a ball of black icing on to the end
of each. Arrange grass on board, with the ladybird
and decorations.
Children's Cakes
Recipes - Ladybird Cake Recipe
