Cute clock

cute clock
1 Item
1H 15M


Fluffy frosting


Cute clock

1.Preheat oven to 150°C/300°F. Grease deep 25cm (10-inch) round cake pan; line base and sides with baking paper, extending paper 5cm above sides.
2.Make cake according to directions on packet. Spread mixture into pan; bake about 1¼ hours. Stand cake in pan 10 minutes; turn, top-side up, onto wire rack to cool.
3.Meanwhile, make fluffy frosting.
4.Level cake top; turn cake, cut-side down, onto 35cm (14-inch) round prepared cake board, secure with a little fluffy frosting. Spread remaining frosting all over cake.
5.Knead store-bought icing on surface dusted with sifted icing sugar until icing loses its stickiness. Divide icing into four equal portions; tint one portion pink, one portion orange, one portion blue and one portion green.
6.Roll each portion to about 3mm thick. Using 6.5cm number cutters, cut out as many numbers as you like.
7.Using picture as a guide, cut out hands for clock from cardboard; position on cake. Position numbers on cake, side of cake and around the board.
8.Place a silver cachou in the centre of cake. Position hands on cachou to lift hands slightly off the cake’s surface.

Fluffy frosting

9.Combine sugar and water in small saucepan; stir over high heat, without boiling, until sugar dissolves. Boil, uncovered, without stirring, about 3 to 5 minutes or until syrup is slightly thick.
10.Remove from heat, allow the bubbles to subside then test the syrup by dropping 1 teaspoon into a cup of water. The syrup should not change colour; if it does, it has been cooked for too long and you will have to discard it and start again.
11.While the syrup is boiling, beat the egg whites in a small bowl until stiff. Keep beating until syrup reaches the correct temperature.
12.When syrup is ready, allow bubbles to subside then pour a very thin stream onto the egg whites with mixer operating on medium speed. Continue beating and adding syrup until syrup is used. Continue to beat until frosting stands in stiff peaks.

White icing is also known as fondant (it’s the traditional icing used on wedding cakes). It is available in packets from the supermarket and cake decorating shops.


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