Ingredients
Butter cream
Method
1.Preheat oven to 170°C (150°C fan-forced). Grease pans; line bases and sides with baking paper, extending paper 5cm (2 inches) above sides.
2.Make one cake according to directions on packet. Spread mixture into bar pan; bake bar cake about 40 minutes. Stand cake in pan 10 minutes before turning, top-side up, onto wire rack to cool.
3.Make remaining three cakes according to directions on packets. Spread mixture into round pan; bake about 1½ hours. Stand cake in pan 10 minutes before turning, top-side up, onto wire rack to cool.
4.Level cake tops so they are the same height. Using pattern from pattern sheet, cut out pattern for round cake. Trim bar cake into number `1′, as pictured. Secure cakes to cake board with a little butter cream.
5.To make butter cream; beat butter until white as possible, gradually beat in half the sifted icing sugar then milk, then remaining icing sugar. Beat until smooth.
6.Tint butter cream pale yellow; spread all over cakes.
7.To decorate sides of cakes, measure the height of the cakes and use scissors to trim sour straps to lengths of the same height. Position the trimmed sour straps around the sides of cakes.
8.Using scissors, cut jubes in half; position, cut-side up, on tops of cakes, overlapping slightly, to cover completely.
Deep 25cm (10-inch) round cake pan; 8cm x 25cm x 7cm (3-inch x 10-inch x 2-inch) bar cake pan; 45cm (18-inch) square cake board.
Note
