Star bright

1.Preheat oven to 150°C. Grease pan; line base and sides with baking paper, extending paper 5cm above sides.

2.Make cake according to directions on packet. Pour mixture into pan; bake about 1½ hours. Stand cake in pan 10 minutes; turn, top-side up, onto wire rack to cool.

3.To make fluffy frosting; combine sugar and water in small saucepan; stir over high heat, without boiling, until sugar dissolves. Boil, uncovered, without stirring, about 3 to 5 minutes or until syrup is slightly thick. Remove from heat, allow the bubbles to subside then test the syrup by dropping 1 teaspoon into a cup of water. The syrup should not change colour; if it does, it has been cooked for too long and you will have to discard it and start again. While the syrup is boiling, beat the egg whites in a small bowl until stiff. Keep beating until syrup reaches the correct temperature. When syrup is ready, allow bubbles to subside then pour a very thin stream onto the egg whites with mixer operating on medium speed. Continue beating and adding syrup until syrup is used. Continue to beat until frosting stands in stiff peaks.

4.Level cake top, turn cake cut-side down onto cake board; secure cake with a little fluffy mock cream. Spread remaining fluffy mock cream all over cake.

5.Using picture as a guide, trace star onto paper, place lightly on mock cream; mark points of star with skewer. Remove pattern, position marshmallows in star shape. Carefully pour sprinkles onto cake to fill in star.