Lion Cake Recipes

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HAPPY LION BIRTHDAY CAKE



Happy lion birthday cake image

This colourful animal sponge is sure to be the mane event at any party! Perfect for kids, the simple yogurt vanilla sponge has a buttercream and novelty sugar paste icing decoration

Provided by Jane Hornby

Categories     Dessert

Time 45m

Yield Serves 16-18 or more if cut into rectangles

Number Of Ingredients 20

250g pack unsalted butter
50ml whole milk
150g whole natural yogurt
½ tsp vanilla paste or extract
3 large eggs
250g white caster sugar
300g self-raising flour
2 tsp baking powder
200g unsalted butter , very well softened
300g icing sugar
1 tsp vanilla paste or extract
2 tsp whole milk
2 heaped tbsp raspberry jam (or lemon curd)
25cm cake board , or cake plate
yellow or orange food colouring paste ( we used Sugarflair Egg Yellow)
about 350g white sugar paste
a few strands of spaghetti , snipped into finger lengths
a little icing sugar , sifted, for rolling out
2 liquorice Catherine wheels with blue middles
about 2 tsp chocolate sprinkles

Steps:

  • Heat the oven to 180C/fan 160C/gas 4. Use a little of the butter to grease the sides and bases of two 20cm sandwich tins. Melt the rest of the butter in a small saucepan. Off the heat, add the milk, yogurt and vanilla, followed by the eggs. Beat well with a fork.
  • Put the dry ingredients plus ¼ tsp salt into a large bowl. Whisk to combine - this aerates and saves sifting. Tip in the wet ingredients and whisk to a smooth, silky batter.
  • Don't hang around at this point. Pour the batter evenly into the prepared tins and put onto the middle shelf in the oven. Bake for 25 mins or until risen and a skewer inserted into the middle of the cakes comes out clean. Cool for 10 mins in the tins, then carefully invert the cakes and leave to cool upside down on a cooling rack.
  • Make the buttercream. Put the butter into a large bowl and sift the icing sugar on top. Add the vanilla and milk and a pinch of salt then beat for a few mins with electric beaters until creamy, pale and spreadable.
  • Place one of the cakes onto the board or plate, and use a dab of buttercream underneath the cake to stop it slipping about. Spread with 1/4 of the buttercream and then all of the jam, if using.
  • Sandwich the second cake on top. Set aside 1 tsp buttercream to affix the ears later, then mound the rest on top of the cake. Use a palette knife to paddle it evenly over and down the sides. Set aside.
  • For the lion's mane and cheeks, use a little of the colouring paste to colour the sugarpaste yellow or orange, then split the paste in half. Add more colouring paste to one half and knead again to make it a shade darker. Roll two walnut-size balls of the darker paste to make the cheeks. Poke in the spaghetti to make whiskers, then set aside.
  • Using a little icing sugar, roll out the rest to about 2 x £1 coin thickness then cut into 12 squares measuring about 4 x 4cm. Re-roll any trimmings. Shape two small blobs into ears.
  • Position the squares around the cake, alternating lighter and darker yellow. Let the squares overhang the cake slightly with only the innermost corners meeting. Scatter the chocolate sprinkles into the gaps in-between.
  • Unroll a Catherine wheel. Cut two lengths of 20cm. Loop one end of each piece, then position on the cake to make the eyes and sides of the lion's nose. Poke into the buttercream. Add another strip of liquorice down the centre of the nose and a wiggly line to one side to give it some shadowing, if you like.
  • Make the bottom of the nose by snipping ever-decreasing lengths of liquorice and poking them into the buttercream.
  • Add two more curls for his mouth and two for eyebrows. Position the round cheeks to the sides. Put the middles of the Catherine wheels towards the bottom of the eyes to make pupils.
  • Put the cheeks onto the lion's face. Fix the ears on top using a small blob of leftover buttercream. Leave the cake to set for an hour before cutting. If the sponges are used fresh or within a day of baking (wrap well once cooled), the finished cake will keep in a cool place (not the fridge) for 3 days.

Nutrition Facts : Calories 399 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

LION CAKE



Lion Cake image

This lion cake from Martha Stewart Baby, Fall 2001, is a fun and regal addition to any kids' party.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch layer cake

Number Of Ingredients 15

Butter, for pans
1 1/2 cups unsweetened cocoa powder, plus more for pans
3 cups all-purpose flour
3 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3 large eggs
1 1/2 cups buttermilk
1 1/2 cups hot water
3/4 cup vegetable oil
1 1/2 teaspoons pure vanilla extract
Caramel Buttercream for Lion Cake
Food coloring, preferably brown, orange, peach, copper, and egg yellow
1 licorice shoelace, cut into 6 equal lengths

Steps:

  • Preheat oven to 350 degrees with racks in center. Butter two 8-by-2-inch round cake pans and one cup in a jumbo muffin tin; line bottoms of pans with parchment; butter parchment. Dust pans and muffin tin with cocoa; set aside.
  • Sift cocoa, flour, sugar, baking soda, baking powder, and salt into mixer bowl. On low, stir in eggs, buttermilk, hot water, oil, and vanilla; beat until smooth, about 2 minutes, scraping bowl as necessary.
  • Fill prepared muffin tin 3/4 full, using 3/4 cup batter. Divide remaining batter between two pans. Bake, rotating once, until tester inserted in center comes out clean, 45 to 55 minutes (25 minutes for cupcakes). Let cool on rack 20 minutes; unmold and cool completely on rack, right sides up.
  • With serrated knife, trim cake layers level. Place one on a cake round, trimmed side up, then place on a turntable. With offset spatula, smooth 3/4 cup caramel buttercream over top. Top with remaining 8-inch layer, trimmed side down. Thinly coat top and sides of cake with 1 cup buttercream. Refrigerate until frosting has set, about 20 minutes.
  • Apply a smooth layer of buttercream to the cake. Slice top third of cupcake off, discarding the bottom; place the top on the cake, slightly off center. Coat cupcake top with buttercream, using offset spatula to create a smooth mound. This will become the snout of the lion.
  • Place cake so the snout is closest to you. With a toothpick, sketch the lion's face. Refrigerate the cake.
  • Fit five 12-inch pastry bags with couplers and Ateco tips. We used star tips such as No. 16, No. 22, No. 30, and No. 35 for the mane, and a small round tip such as No. 3 for the face. Divide remaining buttercream into 5 batches. Tint one dark brown, and place in bag with No. 3 tip. Tint the others four shades of orange; place in other four bags.
  • Pipe outline of face on cake with brown buttercream. Pipe swirls of orange buttercream for mane. Stick licorice whiskers into cake; refrigerate until serving.

FIRST BIRTHDAY LION CAKE



First Birthday Lion Cake image

Capture first birthday moments with this cake idea.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 8

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist® yellow cake mix
1 cup mashed very ripe bananas (2 medium)
1/2 cup vegetable oil
1/4 cup water
3 eggs
1 package (8 oz) cream cheese, softened
1 container (6 oz) Yoplait® Original yogurt French vanilla
Golden yellow gel or paste food color
Orange gel or paste food color
3/4 cup Cheerios™ cereal
6 pretzel sticks
2 brown candy coated pieces
Brown decorating gel

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease with shortening or cooking spray bottom only of 1 (6-inch) round cake pan and place paper baking cups in 16 regular-size muffin cups.
  • In large bowl, beat cake mix, bananas, oil, water and eggs with electric mixer on low speed. Beat on medium speed 2 minutes, scraping bowl occasionally until smooth. Place 1 3/4 cups batter in 6-inch round pan. Spoon remaining batter into 16 lined muffin cups. Bake round cake 35 to 40 minutes and cupcakes 18 to 23 minutes or until toothpick inserted in cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • In small bowl, beat cream cheese and yogurt on medium speed with electric mixer until creamy and smooth. Stir in yellow food color until mixture is desired color. Place 3 tablespoons of yellow frosting in small bowl; add orange food color to get desired orange color.
  • To frost and decorate cake, slice 6-inch round cake horizontally to remove rounded top. Place cake cut side down on plate. Use yellow frosting to frost top and sides of cake. Use orange frosting to make muzzle of lion. Place cereal around top edges of cake to form the lion's mane. Add brown candy coated pieces for eyes. Insert pretzel sticks into cake near muzzle for whiskers. Use brown decorating gel to make mouth, nose and whisker spots on the lion face. Use remaining frosting to frost cupcakes. If desired, use cereal to decorate the cupcakes. Store cake and cupcakes in refrigerator.

Nutrition Facts : Calories 500, Carbohydrate 56 g, Cholesterol 100 mg, Fat 5 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 31 g, TransFat 0 g

HOMEMADE LION CAKE



Homemade Lion Cake image

Whether you roar like a lion or purr like a kitty - the choice is yours. We`re just showing how to make this fabulous dessert.

Provided by Monika

Categories     Pastries

Time 1h20m

Yield 6

Number Of Ingredients 9

milk chocolate - 17.5 oz (500 g)
wafer crusts - 1 pack
rice crisps - 1 oz (30 g)
For the caramel
sugar - 4/5 cup (200 g), or brown sugar
cream - 4/5 cup (200 ml)
butter - 2 tbsp (30 g)
vanilla - 3
salt - 1 pinch

Steps:

  • For the caramel:
  • In a deep container with a thick bottom, heat the sugar until it caramelizes. Pour in the cream thats been heated to boiling point.
  • Add the vanilla , butter and salt. Cook the caramel sauce on low heat a little bit more until you get a smooth, homogeneous mixture.
  • For the cake:
  • Melt 10.5 oz (300 g) of chocolate in a water bath. Next, place a large sheet of rice paper at the bottom of a container so you can easily remove the cake, smear the bottom with a bit of the melted chocolate and arrange a layer of wafers .
  • Do the same for the remaining wafers until you run out of melted chocolate, you will need a total of 3 wafer crusts.
  • In the meantime, melt the remaining chocolate in a water bath and add the rice crisps, stir and once the caramel sets, pour the caramel on top of the cake, smear it and put it in the fridge. Serve cut in pieces.
  • Optionally, you can dip each of the pieces in melted white chocolate .

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