Humpty Dumpty Cake
Make a 225 grams light fruit cake in an oblong tin measuring 15 cm by 10 cm. Prepare a cake board by covering with either gold or silver paper,
brushing with egg white and sprinkling with green coconut.
Make up the fondant icing, adding two tablespoons of sifted cocoa to the icing
sugar, roll the icing and the cake. Before it sets, mark the stones of the wall
with the back of a knife. Place the cake on the prepared board, trim the base
and allow becoming quite firm and set.
For the head, use an egg shell with the white and yolk removed. This may be done
by pricking a fresh egg at each end with a knitting needle and blowing out the
centre.
Wash, dry and paint the face on the egg shell, using a fine paint brush dipped
in vegetable colouring. Colour some of the scraps of fondant left over from
covering the cake and make hat, hands and shoes. Cut some plastic flex for the
arms and legs, press the shoes and hands into the ends of the flex and place on
one side to side and set. The wall should be decorated with flowers and leaves,
using royal icing.
Arrange the flex in the centre of the cake and, using a dab of icing to keep it
in position, fix the hat on the head, set on the cake and, for final effect,
finish the neck off with a smart, gaily-coloured ribbon bow.
|
