Umbrella Cake
Ingredients:
- 225 g butter or margarine
- 225 g sugar
- 4 eggs
- 5 tablespoons milk
- 3 tablespoons orange juice
- 1 teaspoon grated orange rind
- 415 ml self-raising flour
- Pinch of salt
- 1 quantity creamy frosting
Beat the butter and sugar to a soft cream, add the well-beaten eggs a little
at a time and mix well. Add the grated orange rind, sift the flour with salt and
stir into the mixture alternately with the
milk and orange juice.
Have ready a 23 cm square slab cake tin and a 18 cm sandwich tin, both
well greased. Place some of the mixture in the round tin and the remainder in
the square one. Bake in a moderate oven. The small
cake will take about 25 minutes and the larger one about 40 minutes. Turn out on
to a cooler and allow
to become quite cold.
To frost the cake. Place the square cake, flat side up, on a serving plate,
colour some of the creamy frosting green, and frost the top and sides of the
cake, smoothing with a spatula dipped in hot
water.
To shape the umbrella. Place the round cake on a board, and with a sharp knife,
cut the cake into two pieces about an inch off the centre. Use the larger piece
for the hood of the umbrella. With a 5 cm scone cutter, make a scalloped
edge, leaving blunt edges between the scallops.
Cut a J-shaped piece for the handle from the smaller piece of cake and a square
for the top.
Take a quantity of the creamy frosting, colour it pink, thin it down with some
water, and pour this over the hood of the umbrella. Do not attempt to spread
frosting on the cut scallops or they will crumble and break. Allow to stand
until the icing has set, treating handle in the same way.
Outline the sections of the umbrella with white icing through a plain writing
tube. Place on top of the green covered square cake and decorate with the same
icing through a No. 5 star tube.
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