MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Leo The Lion Decorated Cakes
 Categories: Cakes, Snacks, Desserts, Dairy
      Yield: 15 Servings
 
MMMMM--------------------------CUPCAKES-------------------------------
      2 lg Eggs
    3/4 c  Superfine caster sugar
    2/3 c  Sunflower oil
  1 1/3 c  Self-rising flour; sifted
      2 ts Mixed spice
      2 sm Carrots; coarse grated
      1 ts Vanilla extract

MMMMM------------------------BUTTERCREAM-----------------------------
    2/3 c  Butter
  2 1/4 c  Powdered sugar
      1 tb Cream; 38% fat)
           Vanilla extract

MMMMM--------------------------DECORATE-------------------------------
  1 3/4 c  Yellow sugar paste
           Powdered sugar
  1 1/3 c  Light brown sugar paste
    2/3 c  Dark chocolate sugar paste
     24 sm Chocolate candies
 
  FOR THE CUPCAKES: heat the oven to 320ºF/165ºC (fan)
  350ºF/175ºC/gas 4. Place 15 paper cases in bun tins.
  
  Put the eggs, sugar and oil in a large bowl and beat
  with an electric whisk for 2-3 minutes until light and
  fluffy.
  
  Gently fold in the flour, spice, grated carrots and
  vanilla, until thoroughly combined.
  
  Spoon into the paper cases and bake for 20-25 minutes
  until well risen and golden brown. Place on a wire rack
  to cool completely.
  
  For the buttercream: beat the butter until soft.
  Gradually sift in the icing sugar and beat until smooth.
  
  Add 1 tablespoon cream and the vanilla and beat until
  creamy and smooth. Beat in the remaining cream if
  necessary, to loosen the mixture.
  
  Spread on the cakes.
  
  TO DECORATE: roll out the yellow sugarpaste thinly on a
  surface dusted with icing sugar and cut out petals,
  using 1 large petal cutter and 1 smaller. You will need
  about 20 large petals and 8-10 smaller petals for each
  cake.
  
  Arrange the larger petals on the cake as in the photo.
  Brush the smaller petals lightly with water and attach
  to the larger petals.
  
  Roll out the light brown sugarpaste thickly and cut out
  12 small discs for the faces.
  
  Make the facial markings with a cocktail stick.
  
  Shape 24 small pieces of dark brown sugarpaste into ear
  shapes and attach to the top of the discs with a little
  water.
  
  Roll 12 small balls of dark brown sugarpaste for the
  noses and attach to the faces with a dab of water.
  
  Press in the chocolate sweets for the eyes and leave to
  dry.
  
  RECIPE FROM: https://eatsmarter.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The grocery stores in hell don't carry garlic or chocolate.
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