0
0

EASTER CELEBRATIONS WITH COLOUR

Bring some colour to the table this Easter with our Lion Celebration Cake, all made, decorated and served using our durable and versatile Falcon products.

This simple and enjoyable recipe is a fun activity to occupy the little ones this Easter break. Our easy step-by-step downloadable recipe is available on our blog. Easy to print and save for a later date.  

LION PARTY CAKE

Falcon products, useful

for this receipe

•​​ 9.5” Pie Dish 
•​​ Prep Set
•​​ 2 x Serving Trays

 

INGREDIENTS

This recipe makes a 14” x 10”lion cake


For the batter mix


•​​ 8 eggs

•​​ 2 Cups of Caster Sugar

•​​ 14/5 Cups of Butter

•​​ 24/5 Cups of Self-raising flour

•​​ 2 tsp Vanilla extract

•​​ 2 tsp baking powder

•​​ 4 tbsp milk

 

Vienna cream icing Mix

•​​ 1 Cup of butter (room temperature)

•​​ 13/4 Cups of icing sugar

•​​ 4 tbsp milk (room temperature)

•​​ Few drops of yellow food colouring

Preheat the oven to 370F or 340F Fan.

Grease and line the 9.5” Pie Dish and 2 Serving Trays with butter and greaseproof paper.
 
Add the butter and sugar to the 9½” mixing bowl in the Prep Set, then beat together the butter and sugar until smooth and creamy.
 
Whisk the eggs in the 4¾” bowl from the prep set and then add the eggs gradually. If the mixture splits, add 1 tbsp of flour.
 
Pour in the milk and vanilla essence and combine all the ingredients together.
 
Sift the flour and baking powder into the mixture. Fold them slowly into the mixture so that the mixture remains light and airy.
 
Divide the cake batter between the pans and smooth the mixture with a spatula or knife.
 
Bake in the oven for 25 minutes or until a knife will come out of the cake clean when speared.
 
Once the cakes are cooked, turn the cakes out onto a cooling rack.
 
When the cake is cool to the touch, cut out the lion’s mane shape into the two serving tray cakes. To make this easier try using a paper template.
 
Slice a few millimetres off the top and side of the Pie Dish cake. Then use these smaller pieces to make the lion’s nose and ears.
 
Assemble the lion’s head on a board.

Making the Vienna cream icing:
 
Whilst the cake is baking start preparing your Vienna cream.
 
Place the butter into one of the medium Prep Set bowls and whisk the butter with an electric whisk until the butter becomes lighter in colour.
 
Once the butter is almost white slowly add half of the icing sugar and the milk. Make sure you continue whisking the mixture whilst you are adding the ingredients.
 
Then slowly add the rest of the icing sugar, continuing to beat the mixture until it is completely smooth.
 
Add a couple of drops of egg-yellow food colouring and mix in, the icing should be a light-yellow colour.
 
Decorating the Lion:
 
Spread the icing evenly over the pre-assembled lion’s head.
 
Add extra icing to the lion’s mane section of the cake and use a fork to create the appearance of curls.
 
Break up a bar of chocolate into a medium bowl from the Prep Set and place the bowl over a pan of simmering water.
 
Once the chocolate has melted, dip the fork into the chocolate and shake off any excess. Then use this fork dipped in chocolate to add more definition to some of the lion’s mane.
 
Spread a little chocolate into a triangle at the end of the lion’s nose.
 
Finally, add your choice of sweets to create the eyes. We used white marshmallows topped with Smarties.
DOWNLOAD RECIPE PDF

USEFUL FOR THE RECIPE

White with Blue Rim Prep Set
$115.00

VIEW MORE COLOURS

White with Blue Rim Serving Tray
$39.00

VIEW MORE COLOURS

White with Blue Rim Pie Set
$101.00

VIEW MORE COLOURS

FURTHER READING

A CROWD-PLEASING RECIPE

Based on Norwegian Fiskegrateng, this crowd-pleasing Mac and Cheese is made wholesome, thanks to the sneaking in of fish and a few peas. Created exclusively for Falcon by the award-winning cook and author, Ed Smith AKA...

READ MORE

REPURPOSED AND PRELOVED

Stone and Sage was founded as an online vintage and preloved shop by Sophie Harvey in 2019, this soon overStone and Sage was founded as an online vintage and preloved shop by Sophie Harvey in 2019, this soon over

READ MORE