Clock Cake

by Tarla Dalal

Added to 28 cookbooks
This recipe has been viewed 4480 times

An easy-to-prepare birthday cake.

Add your private note

Preparation Time: 1 hour.
Cooking Time: 30 mins.
Serves 20 children.

Ingredients

For the cakes
2 recipes Victoria Sponge Cake Mixture
1 tsp vanilla essence
a few drops cochineal
a few drops of green colouring
melted jam or vanilla butter icing

For covering the cakes
2 egg-white royal icing
2 tsp cocoa powder

For the numbers
1/4 tsp gelatine
3 tbsp icing sugar
1 tsp cocoa powder
9 gem sweets

For the decoration
Vanilla Butter Cream/ Icing

Method

For the cake

Add the vanilla essence to the cake mixture.
Divide into two parts. Add cochineal to one part and green colouring to the other.
Grease and dust a 175 mm. (7")diameter tin and a 225 mm. x 225 mm. (9" x 9") square tin. Pour one colour mixture into the round tin and the other colour mixture into the square tin.
Bake in hot oven at 400°F for 20 minutes.
Cool the cakes.
Sandwich the two cakes using melted jam or vanilla butter icing in such a way that the square cake is the base and the round one is on top (forming the face of the clock).

For covering the cakes

For the numbers

Dissolve the gelatine in 2 teaspoons of hot water. Add the icing sugar and cocoa and make a dough.
Shape the dough into the ROman numbers III, VI, IX, XII and also into two arms of the clock.
Place these in the appropriate positions of the clock face whilst the icing is still wet.
Arrange teh 8 gem sweets in the remmaining clock number positions and 1 sweet in the face centre.

For the decoration

Pipe the vanilla butter icing on the lower circumference of the round cake and the bottom edges of the square cake.

Tips

VARIATION : CLOCK CAKE (EGGLESS)
Proceed as above, using eggless sponge cake mixture (two recipes totalling 1 canned condensed milk) instead of Victoria sponge cake mixture.
And instead of royal icing, use glace icing.