Birthday Parcel Recipe

Birthday Parcel Recipe

Ingredients : Serves 10

15 cm / 6 in

275 g

45 ml / 3 tablespoons

450 g

 

 

Materials / equipment

15-18 cm

Square Madeira cake

Orange-flavored butter icing

Apricot jam, warmed and sieved

Sugarpaste icing

Blue, orange and green food coloring

Icing sugar, for dusting

 

Square cake board

Small triangular and round cocktail cutters

Method :
  • 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.

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