Catholic Recipe: Lion Cake
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
