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Mobile Phone Cake

Image of Mobile Phone Cake

1 quantity quick-mix sponge cake mix
2 tbsp apricot jam, warmed and sieved
350 g/12 oz/1 quantity sugarpaste icing
Black food colouring
10 small square sweets
1-2 striped liquorice sweets
2-3 tbsp icing sugar
-1 tsp water

Materials And Equipment

900 g/2 lb loaf tin
23 x 18 cm/9 x 7 in cake board
Diamond-shaped biscuit cutter
Piping bag fitted with a small plain nozzle


Serves: 8


1. Preheat the oven to 180°C/350°F/Gas 4. Grease the tin, line with greaseproof paper and grease the paper. Spoon the cake mixture into the prepared tin and smooth the surface. Bake in the centre of the oven for 40-50 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave the cake in the tin for 5 minutes, then turn out on to a wire rack, peel off the lining paper and leave to cool.

2. Turn the cake upside-down and starting about 2.5 cm/1 in along the cake, slice into it, across and at an angle, about 1 cm/½ in deep. Cut out this wedge, then slice horizontally along the length of the cake, stopping about 2.5 cm/1 in away from the end. Withdraw the knife and re-insert it at the end of the cake and slice vertically into the cake to meet up with the horizontal cut. Remove the inner piece of cake and discard.

3. Place the cake on the cake board and brush the cake evenly with the apricot jam. Colour three-quarters of the sugarpaste icing black. On a work surface lightly dusted with icing sugar, roll out to a 5 mm/¼ in thickness and use to cover the cake. Trim away any excess sugarpaste and reserve, wrapped in clear film.

4. Colour the remaining sugarpaste icing grey with a little black food colouring. On a work surface lightly dusted with icing sugar, roll out to a 5 mm/¼ in thickness. Cut out an oblong to fit the centre of the cake, leaving a 1 cm/½ in border. Cut out another piece about 2.5 cm/1 in square and stamp out the centre of the square using the diamond-shaped biscuit cutter. Stick all the pieces on the phone with a little water, placing the diamond at the bottom of the phone and the square at the top.

5. Position the sweets and a strip of kitchen foil for the dial pad. To make the glacé icing, mix the icing sugar with the water and black food colouring to a piping consistency. Fill the piping bag and pipe border lines around the edges of the phone and the grey pieces. Pipe the numbers on the keys.

6. Knead the reserved black sugarpaste icing and, with your hands, roll into a sausage shape for the aerial. Indent the top with a knife and position at the top of the phone to one side. Secure with a little water.

Storing:- The finished cake can be kept in a cool, dry place for three to four days.

Tip:- The dial pad is made from small sweets. However, you could increase the quantity of sugarpaste icing slightly, colour it as wished, then cut it to shape.

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