Ingredients
Glacé icing
Method
1.Preheat oven to 180°C/350°F. Grease 5cm x 34cm (6-inch x 13½-inch) number 2 cake pan; line base with baking paper.
2.Make 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.
3.Level cake top; position cake on 35cm x 45cm (14-inch x 18-inch) rectangular cake board, brush cake all over with warmed jam.
4.Knead 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.
5.Repeat with remaining icing for top half of cake, carefully joining in the middle.
6.Make 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.
7.Using 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.
Note
