1.Preheat oven to 150°C. Grease and flour a 26cm x 35cm baking dish.
2.Make cake according to directions on packet. Spread mixture into dish and bake about 50 minutes. Stand cake in dish 10 minutes; turn, top-side up, onto wire rack to cool.
3.Level cake top; turn cake cut-side down. Using pattern from pattern sheet, cut number four from cake.
4.Position cake on 30cm x 40cm rectangular prepared cake board and secure with a little fluffy frosting. Reserve 1 cup frosting; spread remaining frosting all over cake.
5.Divide reserved frosting into five small bowls; tint each bowl with one of the suggested colours orange, yellow, blue, green and pink.
6.Using picture as guide, dollop spoonfuls of coloured frosting onto cake; position paint brush on cake.
7.In a small saucepan, combine sugar and 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.
8.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.
9.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).
To keep the glossy finish to the frosting, the cake needs to be frosted up to an hour before the party. The frosting soon dries out to resemble cooked meringue.Note