Brush the cake with the apricot jam.
Roll out the marzipan and use to cover the cake. Leave to dry overnight.
Color 500 g of the sugarpaste icing
peach, then roll it out. Brush the marzipan with water and cover the
cake with the icing. Place the cake on the board. Using a crimping tool
dipped in cornflour, crimp the top and base edges of the cake.
Divide the remaining sugarpaste into
three. Leave one third white and tint one third yellow. Divide the last
third in two, tint one half peach and the other blue.
Make flowers from the peach and blue
sugarpaste. Leave to dry. Reserve the blue trimmings. Make a yellow
teddy bear. Paint on its face with brown food coloring. Give it a blue
button. Leave to dry. Make a blue blanket. Frill the white edge with a
cocktail stick. Secure the frill to the blanket with water.
Decorate the cake with the ribbon,
place the bear on top under its blanket, securing with royal icing.
Secure the flowers and the bear's bow-tie in the same way.