This cake is suitable for almost any age.
Make the mouse well in advance to give it time to dry.
Ingredients : Makes one 20 x 15cm cake
Square sponge cake
Apricot jam, warmed and sieved
Sugar paste icing
Blue and red food coloring
Square cake board
Blue and red food coloring pens
Cut 5cm off one side of the cake.
Split and fill the main cake with butter icing.
Place on the cake board, brush with
apricot jam and cover with a layer of marzipan. With the cake off cut,
shape a hollowed pillow, the torso and the legs of the mouse. Cover with
marzipan and leave to dry overnight.
Cover the cake and pillow with white
sugar paste icing. Lightly frill the edge of the pillow with a fork. To
make the valance, roll out 350g of the sugar paste icing and cut into
7.5cm wide strips.
Attach to the bed with water. Arrange
the pillow and mouse body on the cake.
For the quilt, tint 75g of sugar paste
icing blue and roll out to an 18cm square.
Mark with a diamond pattern and the
flower cutter. Cover the mouse with the quilt.
Cut a 2.5 x 19cm white sugar paste
icing strip for the sheet, mark the edge and place over the quilt,
tucking it under the top edge.
Tint 25g of marzipan pink and make the
head and paws of the mouse. Put the head on the pillow, tucked under the
sheet, and the paws over the edge of the sheet. Use food coloring pens
to draw on the face of the mouse.