Novelty and Fantasy Cakes Recipes - Mobile Phone Cake

Ingredients

• sponge cake, baked in a 23 x 13cm loaf tin

• 30ml apricot jam, warmed and sieved

• 375g sugar paste icing

• black food coloring

• 10 small square sweets

• 2 striped liquorice sweets

• 30-45ml icing sugar

• 2.5-5ml water

• 25 x 18cm cake board

• diamond shaped biscuit cutter

• small piece of foil

• small greaseproof paper piping bag

• small round nozzle

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Method:

1. Turn the cake upside-down. Make a 2.5cm/1in diagonal cut 2.5cm/1in from one end. Cut down vertically to remove the wedge. Remove the middle of the cake to the wedge depth up to 4cm from the other end.

2. Place the cake on the board and brush with apricot jam. Tint 275g/10oz cups of the sugar-paste icing black. Use to cover the cake, smoothing it over the carved shape. Reserve the trimmings.

3. Tint 75g/3oz of the sugar-paste icing grey. Cut a piece to fit the hollowed centre, leaving a 1cm border, and another piece 2.5cm square. Stamp out the centre of the square with the cutter. Secure all the pieces on the cake with water.

4. Position the sweets and the foil for the display pad. For the glace icing, mix the icing sugar with the water and Tint black. With the small round nozzle, pipe border lines around the edges of the phone, including the grey pieces of sugar-paste. Pipe the numbers on the keys.

5. Roll a sausage shape from the reserved black sugar-paste for the aerial. Indent one side of the top with a knife and secure the aerial with water.