Brush the cake with the apricot jam.
Roll out the marzipan and use to cover the cake. Leave to dry overnight.
Secure the cake to the cake board with
a little royal icing. Tint a quarter of the royal icing pale orange.
Flat-ice the cake with three layers of smooth icing. Use the orange
icing for the top and the white for the side. Set aside a little of both
icings in airtight containers for decorations.
Spoon the reserved white royal icing
into a greaseproof paper piping bag fitted with a No 19 star nozzle.
Pipe a row of scrolls around the cake top.
Pipe a second row directly underneath
the first row in the reverse direction. Pipe another row of scrolls
around the base of the cake.
Spoon the reserved orange icing into a
fresh piping bag fitted with a No 1 writing nozzle. Pipe around the
outline of the top of each scroll. Pipe a row of single orange dots
below the lower row of reverse scrolls at the top and a double row of
dots above the base row of scrolls.
Arrange the sugar-frosted pansies on
top of the cake. Decorate the side with the ribbons.