Novelty and Fantasy Cakes Recipes - Gift-wrapped Parcel

Ingredients

• 15cm square cake

• 50g butter icing

• 45ml apricot jam, warmed and served

• 450g marzipan

• 350g pale lemon yellow fondant icing

• red and green food coloring

• 30ml royal icing

• 20cm square cake board

• small flower cutter (optional)

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Method:

1. Split and fill the cake with butter icing. Place on the cake board and brush with jam. Cover with half the marzipan, then yellow fondant and mark with a small flower cutter.

2. Divide the remaining marzipan in half, color one half pink and the other pale green. Roll out the pink marzipan and cut into four 2.5 x 18cm strips. Roll out the green marzipan and cut into four lcm/~n strips the same length. Centre the green strips on top of the pink strips and stick on to the cake with a little water. Cut two 5cm/2in strips from each color and cut a "V" from the ends to form the ends of the ribbon. Stick in place and leave to dry overnight.

3. Cut the rest of the green into four 25 x 75cm lengths and the pink into four 1 x 75cm lengths. Centre the pink on top of the green, fold in half, stick ends together and slip over the handle of a wooden spoon, dusted with corn flour. Leave to dry overnight.

4. Cut the ends in "V" shapes to fit neatly together on the cake. Cut two pieces for the join in the centre. Remove the bows from the spoon and stick in position with royal icing.