quantity icing (see method)
— red and black
To make the cake, sift 350 g self-raising flour into a bowl.
Add 285g each castor sugar and soft butter, 5 large eggs and 30 ml milk.
Stir with a wooden spoon to mix. Then use an electric beater and beat on high speed for one minute.
Spoon into a greased and lined cake tin and bake in a preheated 150 °C oven for one to 1 1/2 hours or until a skewer inserted comes out clean.
Remove from the oven and allow to cool in the tin for 15 minutes. Invert onto a cooling rack and cool completely.
Make the icing by beating together 250 g softened butter or margarine until light. Add 450 g sifted icing sugar, 15 ml hot water and 5 ml vanilla essence. (Add a little more hot water if the icing is too thick.)
Take a little of the icing and put it into a separate bowl. This will remain white.
Divide the remaining icing in half and colour half red and half black.
Cut a small slice off opposite sides of the round cake to form a more oblong shape.
Cover the top and sides of the cake with red icing.
Fill a piping bag with black icing and pipe over the markings you have drawn onto the red icing.
Use a thicker nozzle to pipe black rosettes around the edge and base of the cake.
Use the reserved white icing to fill in the shape of the eyes.