1.Preheat oven to 150°C (130°C fan forced). Grease and flour pan.
2.Make cake according to directions on packet. Spread mixture into pan, bake about 1 hour 10 minutes. Stand cake in pan 5 minutes, turn, top-side up, onto wire rack to cool.
3.Level cake top, trim edges of cake to make a bath shape. Cut 2cm (¾-inch) deep hollow from cake with small serrated knife, leaving a 2cm (¾-inch) border, brush cake all over with jam.
4.Knead ready-made icing on surface dusted with sifted icing sugar until icing loses its stickiness. Roll icing out until large enough to cover whole cake. Carefully lift over top of cake, gently easing icing into hollow and around sides of bath. Using sugared hands, gently mould icing over cake. Trim excess away from base of bath.
5.Use remaining icing to make a 2cm (¾-inch) thick rope about 60cm (24 inches) long to go around the top edge of the bath. Secure rope to edge of bath with a little water. Using sugared hands, shape rope to make the rolled edge of bath.
6.Roll some scraps of icing around Kool Mints. Join ice-cream wafers with a little jam. Place wafers on board, secure to board with a little jam, centre cake on wafers. Position Kool Mints to make feet for bath.
7.To make fluffy frosting. In a small saucepan, combine sugar and the water, stir with a wooden spoon over high heat, without boiling, until sugar dissolves. Boil, uncovered, without stirring, about 3 to 5 minutes or until syrup is slightly thick. If a candy thermometer is available, the syrup will be ready when it reaches 114°C. Otherwise, when the syrup is thick, remove the pan from the heat, allow the bubbles to subside then test the syrup by dropping 1 tsp into a cup of cold water. The syrup should form a ball of soft sticky toffee when rolled gently between your fingertips. The syrup should not change colour, if it does, it has been cooked for too long and you will have to discard it and start again. Meanwhile, in a small bowl, beat egg whites with electric mixer until stiff, keep beating (or whites will deflate) until syrup reaches the correct temperature. When syrup is ready, allow bubbles to subside then pour a very thin stream onto the egg whites with mixer operating on medium speed. If syrup is added too quickly to the egg whites, frosting will not thicken. Continue beating and adding syrup until all syrup is used. Continue to beat until frosting stands in stiff peaks (frosting should be barely warm by this stage). Tint frosting blue, using picture as a guide, by beating food colouring through while mixing, or by stirring through with spatula at the end. Spoon frosting into bath. Frosting can also be flavoured with a little of any essence of your choice. For best results, frosting should be applied to a cake on the day it is to be served, while the frosting is still soft and has a marshmallow consistency. While you can frost the cake the day before, the frosting will become crisp and lose its glossy appearance, much like a meringue.
8.Using picture as a guide, cut through one fruit ring. Gently push the toothpick about halfway through the fruit ring to make a tap. Push the end of the toothpick gently into the cake. Halve remaining fruit ring to make tap handles, position on cake. Position candles and pearl balls in bath water.
14cm x 21cm (5½-inch x 8½-inch)loaf pan 20cm x 30cm (8-inch x 12-inch) rectangular prepared cake board (page 172) Shaping bath Shaping inside of bath Making rolled edge of bath The bath tub, feet and tap (plus handles) can be completed up to two days ahead of the party. The water (fluffy frosting) is best made about an hour before the party. The frosting will lose its gloss after an hour or so.