Clock Birthday Cake
|Caster sugar||8 Ounce|
|Eggs||4 , beaten|
|Self rising flour||8 Ounce|
|Icing sugar||3 Ounce|
|Cocoa powder||1 Ounce|
|Milk||1 Teaspoon (Leveled)|
|Icing sugar||9 Ounce|
|Cocoa powder||2 Teaspoon|
|Almond paste||4 Ounce|
Grease and bottom line two 20.5 to 23 cm (8 to 9 inch) sandwich tins. Cream the margarine and sugar together until fluffy. Beat in the eggs a little at a time, and then sift in the flour. Fold in lightly and divide the mixture between the tins. Smooth the tops and bake in a preheated moderate oven (180°C/350°F, Gas Mark 4) for 25 to 30 minutes. Cool, and then split each cake into two layers.
To make the butter cream, cream together the butter or margarine and sifted icing sugar until soft. Gradually beat in the cocoa, adding a little milk if necessary. Use the butter cream to sandwich the cake layers together. Place the cake on a 25 to 28 cm (10 to 11 inch) cake board.
Add enough warm water to the icing sugar to make a smooth glace icing. Use to coat the cake. Allow to set
Knead the cocoa powder into the almond paste to make chocolate colored paste. Cut or shape two-thirds of it into rabbits and place round the side of the cake, securing with a little icing. Between them place the edible flowers. Roll out the remaining paste and cut out the numerals for the clock face. Place around the top of the cake. From the trimmings, cut out clock hands and place them to show the child's age, adding the correct number of candles opposite the age.
As an alternative use chocolate rabbits round the edge and pipe chocolate icing numbers and hands on the cake.