*  Exported from  MasterCook  Buster  *
                            Jack-O'-Lantern Cake
 Recipe By     : 
 Serving Size  : 1    Preparation Time : 
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cup           cake flour
    2 1/2  teaspoons     baking powder
      1/8  teaspoon      salt
      1/2  cup           butter (1/2 stick) -- room temperature
    1      cup           granulated sugar
    3                    - egg yolks -- at room
                         -- temperature, well
                         -- beaten
    1      teaspoon      grated lemon rind
      3/4  cups          milk
                         **FOR THE CAKE COVERING**
    5      cups          (to 6) confectioners' sugar
    2                    - egg whites
    2      tablespoons   liquid glucose
                         --orange and black food colorings
 1. Preheat the oven to 375 F. Line an 8-inch round pan with
 wax paper and grease.
 2. Sift together the flour, baking powder, and salt. Set aside.
 3. With an electric mixer, cream the butter and sugar until
 light and fluffy. Gradually beat in the egg yolks, then add the
 lemon rind. Fold in the flour mixture in 3 batches, alternating
 with the milk.
 4. Spoon the batter into the prepared pan. Bake until a cake tester
 inserted in the center comes out clean, about 35 minutes. Let stand 5
 minutes, then unmold and transfer to a rack.
 5. For the covering, sift 4 1/2 cups of the confectioners' sugar
 into a bowl. Make a well in the center, add 1 egg white, the
 glucose, and orange food coloring. Stir until a dough forms.
 6. Transfer to a work surface dusted with confectioners' sugar and
 knead briefly.
 7. Roll out the cake covering to a sheet about 1/8 inch thick.
 8. Gently place the sheet on top of the cooled cake and smooth the
 sides. Trim the excess and reserve.
 9. From the trimmings cut shapes for the lid. Tint the remaining
 cake covering trimmings with black food coloring. Roll out
 thinly and cut shapes for the face.
 10. Brush the undersides with water and arrange the face and lid on
 the cake.
 11. Place 1 tablespoon of the remaining egg white in a bowl and
 stir in enough confectioners' sugar to make a thick frosting. Tint
 with black food coloring, fill a paper piping bag and pipe the outline
 of the lid
 Cook’s Tip: If preferred, use ready-made roll-out cake covering or
 rolled fondant, available at specialist cake decorating supply shops
 and some supermarkets. Knead in food coloring, if required.
 Typed and MC formatted by Martha Hicks and Buster
               - - - - - - - - - - - - - - - - - -