Novelty and Fantasy Cakes Recipes - Number 10 Cake

Ingredients

• 20cm and 15cm  round sponge cakes

• 450g butter icing

• 75ml apricot jam, warmed and sieved

• colored vermicelli

• cream food coloring

• 25cm round cake board

• wooden cocktail stick

• plastic "10" cake decoration

• small greaseproof paper piping bag

• No 7 shell and No 7 star nozzle

• 10 candles and holders

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Method:

1. Split and fill both cakes with a little butter icing. Brush the sides with apricot jam. When cold, spread a layer of butter icing on the sides then roll in colored vermicelli to cover.

2. Tint the rest of the icing cream, spread over the top of each cake. Place the small cake on top of the large cake. Using a cocktail stick, make a pattern in the icing on top of the cake.

3. Using the remaining icing, pipe around the base of the cakes and around the edge. Stick the "10" decoration in the centre of the top tier and two candles on either side. Arrange the other candles evenly around the base cake.