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Jack-O'-Lantern Cake

* Exported from MasterCook Buster *

Jack-O'-Lantern Cake

Recipe By :
Serving Size : 1 Preparation Time :
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cup cake flour
2 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup butter (1/2 stick) -- room temperature
1 cup granulated sugar
3 - egg yolks -- at room
-- temperature, well
-- beaten
1 teaspoon grated lemon rind
3/4 cups milk
5 cups (to 6) confectioners' sugar
2 - egg whites
2 tablespoons liquid glucose
--orange and black food colorings

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

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