- 5cm x 34cm (6-inch x 13½-inch) number 2 cake pan
- 3 x 470g (15-ounce) packets gluten-free vanilla cake mix
- 35cm x 45cm (14-inch x 18-inch) rectangular cake board
- 1/3 cup (110g) apricot jam (conserve), warmed, strained
- 900 gram (1¾ pounds) ready-made white icing
- 1/2 cup (80g) pure icing (confectioners') sugar
- blue food colouring
- 2 cup (160g) pure icing (confectioners') sugar
- 1 tablespoon water, approximately
- 1/2 cup (2 sachets) gluten-free sprinkles
- 1Preheat oven to 180°C/350°F. Grease 5cm x 34cm (6-inch x 13½-inch) number 2 cake pan; line base with baking paper.
- 2Make cakes according to directions on packets. Spread mixture into pan; bake about 40 minutes. Stand cake in pan 5 minutes before turning, top-side up, onto a wire rack to cool.
- 3Level cake top; position cake on 35cm x 45cm (14-inch x 18-inch) rectangular cake board, brush cake all over with warmed jam.
- 4Knead ready-made icing on a surface dusted with sifted icing sugar until icing loses its stickiness; tint pale blue. Roll out half the icing until 5mm (¼-inch) thick. Using rolling pin, lift icing over bottom half of cake. Using sugared hands, mould icing over top and sides of cake; trim neatly around base.
- 5Repeat with remaining icing for top half of cake, carefully joining in the middle.
- 6Make glacé icing: sift icing sugar into a medium heatproof bowl, stir in enough water to give a firm paste. Tint a darker blue than the icing on the cake. Stir the paste over a medium saucepan of hot water (don't let the water touch the base of the bowl) until icing is spreadable; do not overheat. The bottom of the bowl should feel warm (not hot) to the touch. Use immediately.
- 7Using picture as a guide, and working quickly, spread glacé icing over cake. Decorate cake with sprinkles immediately, before icing sets.
You need a 5cm x 34cm (6-inch x 13½-inch) number 2 cake pan and a 35cm x 45cm (14-inch x 18-inch) rectangular cake board. We found it easier to cover half the cake at a time with the ready-made icing. This stage can be done up to two days ahead of the party. Complete the cake up to 4 hours ahead. For a completely gluten-free cake, make sure you buy gluten-free sprinkles; they should be free from wheat starch, so check the ingredient list. You can substitute ordinary cake mix for the gluten-free mix, if no one has a gluten allergy. The number 2 cake pan can be hired from cake decorating shops.
The Latest from Australian Women's Weekly Food
- Delicious pasta salad recipes to look forward toOct 14, 2021
- Quiche LorraineOct 13, 2021
- Mixed berry crumbleOct 13, 2021
- Seafood chowderOct 13, 2021
- Orange cake recipe collectionOct 13, 2021
- Kumara pancakes with maple yoghurtOct 13, 2021
- 34 fabulous friand recipesOct 13, 2021
- 25 ravioli recipesOct 13, 2021
- Creamy chicken kormaOct 13, 2021
- Kumara and coconut tarts with pecan toffeeOct 13, 2021
- 32 brilliant blueberry dessertsOct 12, 2021
- Beetroot, blackberry yoghurt popsiclesOct 12, 2021
- Spicy fruit mince pillowsOct 12, 2021