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1
Grease and base line two 3 ltr.
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2
ovenproof pudding basins.
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3
Combine the castor sugar, sugar, butter, flour, baking powder, eggs and vanilla essence.
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4
Beat well until smooth.
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5
Divide the mixture between the 2 bowls.
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6
Smooth the surfaces and bake at 180C degrees for 1 hour until they are well-risen and firm to the touch.
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7
Cover them with foil if they turn too brown.
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8
Leave in the basins for 5 minutes, then turn them out and cool on wire racks.
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9
Beat butter together with the icing sugar and lemon juice until smooth.
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10
Trim the crusty top off the cakes to make flat surfaces.
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11
Cut each cake horizontally through the middle.
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12
Spread the cut surface of the slices with butter icing followed by jam.
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13
Sandwich the cakes together, one upturned on the other, to form a round shape.
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14
Brush all over with remaining jam.
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15
Divide the marzipan into 8 portions.
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16
Roll into long sausage shapes on a cornfloured surface.
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17
Drape over the cake to form ridges, tuck under base and trim off the excess.
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18
Press down firmly at the top to make an indentation for the stalk.
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19
Colour 3 quarters of the ready-to-roll icing orange.
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20
Roll out on cornfloured surface and use to cover the cake.
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21
Tuck the ends under, trim and save the excess.
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22
Colour equal portions of the remaining icing black, yellow, dark green and pale green.
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23
Roll and carefully cut into triangles for the eyes and the nose.
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24
Then brush one side of the shapes lightly with jam and fix into place.
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25
Cut a mouth shape through the orange icing on the cake and brush the sponge with more jam.
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26
Cut out a mouth shape from yellow icing and fit into gap.
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27
Make teeth from remaining orange icing and fix in place with jam.
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28
Surround mouth with black liquorice bootlace, fixing firmly with jam.
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29
Lightly knead the green icings together and shape or roll into stalk and leaf shapes.
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30
Fix onto the cake with jam.
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31
Wind green bootlaces around a clean pencil.
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32
Remove gently and place by the leaves to form curly tendrils.
