INGREDIENTS

INSTRUCTIONS

FOR THE CAKE COVERING
1. Preheat the oven to 375 F. Line an 8-inch round pan with wax paper and
grease. 2. Sift together the flour, baking powder, and salt. Set aside. 3.
With an electric mixer, cream the butter and sugar until light and fluffy.
Gradually beat in the egg yolks, then add the lemon rind. Fold in the flour
mixture in 3 batches, alternating with the milk. 4. Spoon the batter into
the prepared pan. Bake until a cake tester inserted in the center comes out
clean, about 35 minutes. Let stand 5 minutes, then unmold and transfer to a
rack. 5. For the covering, sift 4 1/2 cups of the confectioners' sugar into
a bowl. Make a well in the center, add 1 egg white, the glucose, and orange
food coloring. Stir until a dough forms. 6. Transfer to a work surface
dusted with confectioners' sugar and knead briefly. 7. Roll out the cake
covering to a sheet about 1/8 inch thick. 8. Gently place the sheet on top
of the cooled cake and smooth the sides. Trim the excess and reserve. 9.
From the trimmings cut shapes for the lid. Tint the remaining cake covering
trimmings with black food coloring. Roll out thinly and cut shapes for the
face. 10. Brush the undersides with water and arrange the face and lid on
the cake. 11. Place 1 tablespoon of the remaining egg white in a bowl and
stir in enough confectioners' sugar to make a thick frosting. Tint with
black food coloring, fill a paper piping bag and pipe the outline of the
lid
Cook's Tip: If preferred, use ready-made roll-out cake covering or rolled
fondant, available at specialist cake decorating supply shops and some
supermarkets. Knead in food coloring, if required.
Typed and MC formatted by Martha Hicks and Buster
Posted to MC-Recipe Digest V1 #863 by "Nitro_II "
<Nitro_II@classic.msn.com> on Oct 24, 97

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