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Catholic Recipe: Lion Cake

    INGREDIENTS

  • 9" square cake, already baked from mix or favorite recipe
  • mocha-colored frosting
  • toasted flake cocount
  • licorice sticks
  • stick candy
  • marshmallow
  • cherries
  • Details

  • Prep Time: 1 hour
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

An appropriate cake for the feasts of St. Mark the Evangelist, St. Augustine, St. Thecla, St. Jerome and St. Ignatius of Antioch.

DIRECTIONS

You will need a 9-inch square cake from a mix or favorite recipe. Cool. Cut a 3-1/2 x 5 inch rectangle for the lion's body. The remaining large piece will form the head and chest of the lion.

Arrange the pieces on a tray as shown. Frost the cake with fluffy mocha-colored frosting, swirling it freely for a "furry" effect. Use toasted flake coconut for a thick mane.

The legs are made of bent licorice sticks. The tail is stick candy, with a pom-pom of marshmallow, frosted and coated with toasted flake coconut. Make the ears, eye and mouth with candy, and the nose with a cherry. To toast coconut place it on a pie plate or cookie tray and place in oven at 250° for about 10 minutes.

Recipe Source: My Nameday — Come for Dessert by Helen McLoughlin, The Liturgical Press, Collegeville, MN, 1962
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