Split and
fill the cake with a little butter icing. Place
on the cake board and brush with apricot jam.
Cover with a layer of marzipan and leave to dry
overnight.
Tint half of
the sugar-paste icing red and roll it out to 25 x
30cm/10 x 12in. Cut in half and stick to the
side of the cake with water.
Roll out a circle
of white sugar-paste icing to fit the top of the cake
and divide the rest in half. Tint one half blue and
the other yellow. Divide the blue into four pieces
and roll into sausages long enough to go halfway
round the cake. Stick around the base and top of the
cake with a little water.
Mark the cake
into six around the top and base. Roll the yellow
sugar-paste icing into 12 strands long enough to
cross diagonally from top to base to form the drum
strings. Roll the rest of the yellow icing into 12
small balls and stick where the strings join the
drum.
Knead together
the red and white sugar-paste icing until streaky,
then roll two balls and sticks 15cm/6in long. Leave
to dry overnight. Stick together with royal icing to
make the drumsticks and place on top of the cake.
Children's Cakes
Recipes - Drum Cake Recipe
