Prep 2 hrs
Cook 1 hr
This cake is a hit at Halloween at any kid's party! It takes time, but its worth the effort.
For the cake
- 500 g caster sugar
- 500 g soft butter
- 500 g self-raising flour, sifted
- 2 teaspoons baking powder
- 10 eggs, beaten
- 1 teaspoon vanilla essence
For the filling
- 150 g butter, softened
- 275 g icing sugar, sifted
- 2 tablespoons lemon juice
- 200 g apricot jam
For the icing
- 1 (250 g) packet white marzipan cornflour (for rolling out)
- 1 1⁄4 kg icing (orange, black, yellow, green)
- 2 tablespoons apricot jam
- black licorice bootlace
- green licorice bootlace
- Grease and base line two 3 ltr.
- ovenproof pudding basins.
- Combine the castor sugar, sugar, butter, flour, baking powder, eggs and vanilla essence.
- Beat well until smooth.
- Divide the mixture between the 2 bowls.
- Smooth the surfaces and bake at 180C degrees for 1 hour until they are well-risen and firm to the touch.
- Cover them with foil if they turn too brown.
- Leave in the basins for 5 minutes, then turn them out and cool on wire racks.
- Beat butter together with the icing sugar and lemon juice until smooth.
- Trim the crusty top off the cakes to make flat surfaces.
- Cut each cake horizontally through the middle.
- Spread the cut surface of the slices with butter icing followed by jam.
- Sandwich the cakes together, one upturned on the other, to form a round shape.
- Brush all over with remaining jam.
- Divide the marzipan into 8 portions.
- Roll into long sausage shapes on a cornfloured surface.
- Drape over the cake to form ridges, tuck under base and trim off the excess.
- Press down firmly at the top to make an indentation for the stalk.
- Colour 3 quarters of the ready-to-roll icing orange.
- Roll out on cornfloured surface and use to cover the cake.
- Tuck the ends under, trim and save the excess.
- Colour equal portions of the remaining icing black, yellow, dark green and pale green.
- Roll and carefully cut into triangles for the eyes and the nose.
- Then brush one side of the shapes lightly with jam and fix into place.
- Cut a mouth shape through the orange icing on the cake and brush the sponge with more jam.
- Cut out a mouth shape from yellow icing and fit into gap.
- Make teeth from remaining orange icing and fix in place with jam.
- Surround mouth with black liquorice bootlace, fixing firmly with jam.
- Lightly knead the green icings together and shape or roll into stalk and leaf shapes.
- Fix onto the cake with jam.
- Wind green bootlaces around a clean pencil.
- Remove gently and place by the leaves to form curly tendrils.