Ingredients
Method
1.Preheat oven to 150°C/300°F. Grease deep 22cm square cake pan; line base and sides with baking paper, extending paper 5cm above sides.
2.Make cakes according to directions on packets. Spread mixture into pan; bake about 1 hour. Stand cake in pan 10 minutes before turning, top-side up, onto wire rack to cool.
3.Level cake top; secure cake, cut-side down, on 30cm (12-inch) square cake board with a little warmed jam. Brush cake all over with jam.
4.Knead icing on surface dusted with a little sifted icing sugar until icing loses its stickiness. Roll three-quarters of the icing on surface dusted with sifted icing sugar into a square large enough to cover cake. Using rolling pin, lift icing over cake. Dust hands lightly with icing sugar, smooth icing over cake; trim excess icing from base of cake.
5.Divide remaining icing into five portions; tint yellow, red, brown, green and light blue. Wrap each portion, separately, in plastic wrap. Roll each colour, one at a time, on surface lightly dusted with sifted icing sugar, until about 3mm thick.
6.Using picture as a guide, cut out simple shapes from icing using a small sharp knife. Add a tiny drop of blue colouring to the remaining light blue icing to tint it a darker shade of blue for the roof, windows and door. Position icing shapes on cake; secure with a little jam.
White icing is also known as fondant (it’s the traditional icing used on wedding cakes). It is available in packets from the supermarket and cake decorating shops. You could use one of those many pictures, drawn by your little Picasso and lovingly stuck on the fridge, to make the scene for the top of this cake instead of the house we’ve used here. Cake can be completed two days ahead of the party.
Note
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