1.Preheat oven to 150°C (130°C fan forced). Grease cake pan, line base and sides with baking paper, extending paper 5cm (2 inches) above sides.
2.Make cake according to directions on packet. Spread mixture into pan, bake about 50 minutes. Stand cake in pan for 5 minutes before turning, top-side up, onto wire rack to cool.
3.Knead ready-made icing on surface dusted with a little sifted icing sugar until icing loses its stickiness, tint icing pink.
4.To make lid for the box, brush underside of smaller cake board with jam, brush a 5cm (2-inch) border over the covered side of the board. Stand and support board on its edge while preparing the covering. Roll a quarter of the icing on surface dusted with a little icing sugar, into a square large enough to cover the board and to cover the border underneath board. Place board, bottom-side down, onto icing, cut out the corners of the icing, as if covering a book with paper; gently fold the icing over to cover the border on the bottom of the board. Leave the lid to dry flat.
5.Level cake top, secure cake, cut-side down, on larger cake board with a little jam. Using small sharp knife, cut a neat square recess into cake, about 2cm (¾ inch) deep, leaving a 1cm (½-inch) border around the edges. Cut the centre piece of the cake into small squares, cut underneath each square of cake to remove them, as pictured. Brush cake all over with jam.
6.Roll remaining icing on surface dusted with a little sifted icing sugar into a square shape large enough to cover cake. Using rolling pin, lift icing over cake, allowing for depth of recess don’t stretch icing. Dust hands lightly with icing sugar; gently ease icing into corners and sides of recess and down sides of cake. Trim icing neatly around cake base.
7.Before icing sets, line base and sides of recess in box with wafers, cut with a sharp knife to fit. Make compartments for box, use small dabs of jam to hold wafers in place.
8.Using picture as a guide, make jewellery, use small dabs of jam to hold jewels in place and to make them easy to position.
9.Knead some scraps of ready-made icing together, shape into a small cylinder, cut out a heart-shaped handle for box lid, secure to lid with a little water or jam. When lid and handle are set and dry, position lid against box.
deep 20cm (8-inch) square cake pan 20cm (8-inch) square cake board (page 334) 30cm (12-inch) square cake board (page 334) You’ll need to buy an 80g (2½-ounce) packet of ice-cream wafers, as there will be some breakages when you line and make compartments in the jewellery box. The cake can be completed at least two days ahead Cover the lid of the box as if covering a book. Cut a recess from box for jewellery compartments. Line the compartments of the box with wafers