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Clock Birthday Cake

Western.Chefs's picture
Ingredients
  Margarine 8 Ounce
  Caster sugar 8 Ounce
  Eggs 4 , beaten
  Self rising flour 8 Ounce
  Butter/Margarine 2 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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked

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