-
1
Preheat the oven to 375F (190C).
-
2
Line an 8-inch round pan with wax paper and grease.
-
3
Sift together the flour, baking powder, and salt.
-
4
Set aside.
-
5
With an electric mixer, cream the butter and sugar until light and fluffy.
-
6
Gradually beat in the egg yolks, then add the lemon rind.
-
7
Fold in the flour mixture in 3 batches, alternating with the milk.
-
8
Spoon the batter into the prepared pan.
-
9
Bake until a cake tester inserted in the center comes out clean, about 35 minutes.
-
10
Let stand 5 minutes, then unmold and transfer to a rack.
-
11
For the covering, sift 4 1/2 cups of the confectioners' sugar into a bowl.
-
12
Make a well in the center, add 1 egg white, the glucose, and orange food coloring.
-
13
Stir until a dough forms.
-
14
Transfer to a work surface dusted with confectioners' sugar and knead briefly.
-
15
Roll out the cake covering to a sheet about 18 inch thick.
-
16
Gently place the sheet on top of the cooled cake and smooth the sides.
-
17
Trim the excess and reserve.
-
18
From the trimmings cut shapes for the lid.
-
19
Tint the remaining cake covering trimmings with black food coloring.
-
20
Roll out thinly and cut shapes for the face.
-
21
Brush the undersides with water and arrange the face and lid on the cake.
-
22
Place 1 tablespoon of the remaining egg white in a bowl and stir in enough confectioners' sugar to make a thick frosting.
-
23
Tint with black food coloring, fill a paper piping bag and pipe the outline of the lid.
