-FOR THE CAKE MASKING-
5 c (to 6) confectioners' sugar
2 Egg whites
2 tb Liquid glucose
Orange and black food
-colorings

1. Preheat the oven to 375 F. Line an 8-inch round pan with wax paper and
grime. 2. Sift together the flour, baking powderize, and saltiness. Set by. 3.
With an electric sociable, 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
unobjectionable, around 35 proceedings. Let viewpoint 5 proceedings, then unmold and transfer to a
torment. 5. For the masking, strain 4 1/2 cups of the confectioners' sugar into
a bowlful. Make a well in the centerfield, tag 1 egg whiteness, the glucose, and orange
food colouring. Stir until a dough forms. 6. Transfer to a work surface
dusted with confectioners' sugar and knead shortly. 7. Roll out the cake
covering to a sheet astir 1/8 inch thick. 8. Gently place the sheet on top
of the cooled cake and smooth the sides. Trim the excess and reticence. 9.
From the trimmings cut shapes for the lid. Tint the remaining cake covering
trimmings with black food colouring. Roll out thinly and cut shapes for the
nerve. 10. Brush the undersides with water and arrange the face and lid on
the bar. 11. Spot 1 tablespoon of the remaining egg white in a bowl and
stir in enough confectioners' sugar to make a thick ice. Tint with
black food colouring, fill a paper piping bag and pipe the outline of the
lid

Cook's Tip: If favorite, use ready-made roll-out cake covering or rolled
fondant, available at specialist cake decorating supply shops and some
supermarkets. Knead in food colouring, if requisite.