Cut the cake in half horizontally and
sandwich together with the butter icing.
Brush the cake with apricot jam.
Color three-quarters of the sugarpaste
icing blue.
Divide the remaining sugarpaste icing
in half and color one half orange and the other half green.
Wrap the orange and green sugarpaste
separately in clear film and set aside.
Roll out the blue icing on a work
surface lightly dusted with icing sugar and use it to cover the cake.
Position on the cake board.
While the sugarpaste covering is still
soft, use the cocktail cutters to cut out trangles and circles from the
blue icing, lifting out the shapes to expose the cake.
Roll out the orange and green icings
and cut out circles and triangles to fill the exposed holes in the blue
icing.
Roll out the trimmings and cut three
orange strips, 2 cm wide and long enough to go over the corner of the
cake and 3 very thin green strips the same length as the orange ones.
Place the strips next to each other to
make three striped ribbons, and secure the pieces together with a little
water.
Place one striped ribbon over one
corner of the cake, securing with a little water.
Place a second strip over the opposite
corner.
Cut the remaining ribbon in half.
Bend each half to make loops and
attach both to one corner of the cake with water to form a loose bow.