With the flat
side of the cake uppermost, cut it to make an
oval shape with an uneven scallop design around
the edge. Turn the cake over and trim the top
level.
Place the cake on
the cake board. Tint the butter icing orange and use
it to cover the cake.
Roll 115g/4oz of marzipan to a 15cm/6in square. Place in the
centre of the cake for the lion's face.
Grate the
remaining marzipan and use to cover the sides and
the top of the cake up to the face panel.
Tint the
sugar-paste icing red. Use the heart-shaped cutter to
stamp out the lion's nose and position on the cake
with water. Roll the remaining red icing into two
thin, short strands to make the lion's mouth, and
stick on with water.
Cut the
liquorices
into graduated lengths, and place on the cake for
the whiskers. Use two flattened round marshmallows
for the eyes and two snipped long ones for the
eyebrows.
Children's Cakes
Recipes - Lion Cake Recipe
