Ingredients
Method
1.Preheat oven to 150°C. Grease and flour savarin pan.
2.Make one cake according to directions on packet. Spread mixture into pan, bake cake about 50 minutes. Stand cake in pan 5 minutes before turning onto wire rack to cool. Repeat with remaining packet cake mix to make the second cake in cleaned savarin pan.
3.Using a serrated knife, trim the flat bases on both cakes so they are level, spread cut surfaces with warmed jam. Place one cake, jam-side up, on cake board, place remaining cake, jam-side down, on top of the other cake.
4.To make icing, sift icing sugar into large heatproof bowl and stir in enough water to make a stiff paste, tint pink. Place bowl over large saucepan of simmering water, stir icing until smooth and of a pouring consistency (don’t let water touch base of bowl, if it overheats it will crystallise, and you will have to start again).
5.Quickly pour the icing as evenly as possible over the cake, avoid using a spatula if possible. Decorate with sprinkles immediately before the icing sets.
Bake one cake at a time, unless you have access to two savarin pans. Have the sprinkles close by for decorating, as this icing sets rapidly after it has been warmed. If you’re not happy with the icing, leave it to set completely, then snap or lift off any ugly pieces on the cake or the board. The cakes can be made and assembled one day ahead. Ice the cake up to an hour before serving.
Note
