Children's Party Cakes Recipes - Royal Crown Cake

Ingredients

• 20cm round sponge cake

• 175g butter icing

• 45ml apricot jam, warmed and sieved

• 450 marzipan

• 500g sugar paste icing

• red food coloring

• 450g royal icing

• small black jelly sweets

• 4 ice cream fan wafers

• edible silver balls

• jewel sweets

• 30cm square cake board

• wooden cocktail sticks

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Method:

1. Split and fill the cakes with butter icing. Sandwich one on top of the other and place on the board. Shape the top cake into a dome.

2. Brush the cake with apricot jam and cover with marzipan. Set aside 115g/4oz of the sugar paste icing and use the rest to cover the cake.

3. Tint the reserved sugar paste icing red, and use to cover the dome of the cake. Trim away the excess.

4. Spoon rough mounds of royal icing around the base of the cake and stick a black jelly sweet on each mound.

5. Cut the ice cream wafers in half. Spread both sides of the wafers with royal icing and stick to the cake, smoothing the icing level with the sides of the cake

6. Use cocktail sticks to support the wafers until they are dry. Put silver balls on top of each point and stick jewel sweets around the side of the crown with a little royal icing.