S.S. Westwood

 
For the cake:

 185g butter
3 eggs
25 ml boiling water
10 ml baking powder
About 125 ml orange juice
185 ml castor sugar
25 ml cocoa
500ml flour
pinch of salt 		For the icing:

125g butter
5ml grated orange rind
500ml icing sugar
12,5ml orange juice

Decoration:

Selection of sweets
sweet cigarettes
Cocoa
peppermint rings
liquorice pieces
1 packet lime jelly crystals
500 ml boiling water
Imitation chain and anchor (optional)
  Method:
  1. Cream butter and sugar together until light and creamy.
  2. Beat eggs into creamed mixture one at a time, beating thoroughly after each addition.
  3. Blend cocoa and boiling water together to form a paste, and when cool, beat it into creamed mixture. Sift flour, baking-powder and salt together.
  4. Fold dry ingredients into creamed mixture alternately with enough orange juice to form a soft dropping consistencecy.
  5. Turn mixture into a well greased and floured 18cm by 13cm cake tin.
  6. Bake in a 180 degrees C (350 degrees F) oven for 50 to 60 minutes until firm to the touch.
  7. Turn on to a wire tray and allow to cool before decorating.
  8. To make the icing, cream the butter until light and creamy.
    Gradually beat in sifted icing sugar. Add orange rind and enough orange juice to form an easily spreadable consistency.
  9. Take out 25ml of icing and reserve.
  10. Cut a 5cm wide strip from one side of the cake.
    Use the larger piece for the base of the boat, and shape one end slightly rounded and one end pointed.
  11. Coat this piece of cake evenly with icing.From remaining pieces of cake, cut a strip 10cm by Scm and a small piece for a funnel Coat strip evenly with icing and place in position to resemble a cabin.
    Coat funnel with icing and position on top of cabin.
  12. Add a little cocoa to reserved icing.
    Fill a piping bag fitted with a writing pipe, with the icing and write S.S. Westwood on side of boat.
  13. Arrange sweets around cabin for windows, peppermint rings on side of boat for life belts, sweet cigarettes for cranes and liquorice for portholes, and around funnel.
  14. Dissolve jelly crystals in boiling water and set aside until set.
  15. Chop jelly coarsely and arrange on an oval dish. Carefully position boat on top.
  16. Surround with any remaining sweets and position chain and anchor from a porthole, if used.