Chaos cake

In a small pan, heat the apricot jam and 3 tbsp water for 2-3 minutes, until boiling. Brush a little onto the base of a cake board or plate and put the cake on top. Lightly dust a work surface with a little icing sugar and knead the marzipan until soft and pliable, then roll out to a large, neat circle (32-34cm, 5-6mm thick). Carefully transfer onto the cake and smooth over with your palms to encourage the marzipan over the sides of the cake. The whole cake should end up covered in marzipan. Trim around the bottom if needed; set aside.

Take 5 rice Krispie squares and, holding horizontally, use to create a little wall around the edge of the cake, leaning inwards to make a ring. Put the remaining 3 in the middle. This is to create the dome-shaped top to the cake. Once you’ve done this, take the Krispie squares off, put on a work surface and push down with your hands to merge them together and mould into a rough dome shape. Pop back on the cake, pushing around with your palms to fit, using any leftover marzipan to fill in the gaps. Brush the whole cake and rice Krispie top with the rest of the jam to make sticky.

On a clean surface, knead the fondant icing until soft and pliable, make into a ball, then flatten. Dust the work surface and fondant icing with icing sugar, then roll out to a 38cm circle (5-6mm thick). Roll the icing over the rolling pin, lift up and carefully drape over the cake, ensuring it’s right in the middle and an even amount is hanging over the sides, then use your palms to gently encourage the icing over the top and sides of the cake. Trim away any excess on the bottom of the board and use the excess fondant to patch up any dips. Don’t worry too much as it will be covered in royal icing. Set aside to harden up for a couple of hours (up to 24 hours).

In a stand mixer with a paddle attachment (or using a bowl and wooden spoon), mix the icing sugar, lemon juice and egg whites, beating slowly until you have a smooth, stiff-peak royal icing. Transfer 300g of this icing to a piping bag fitted with a large star nozzle and set aside, covering with a damp clean cloth to prevent it from drying out.

Run a spoon under a warm tap and gently stir through the rest of the icing until you get it just ever so slightly softer and it forms soft peaks and is easier to spread. Pile on top of the dome and use a palette knife to encourage over the top and sides, working in a back and forth motion to get it nicely coated, scraping off the excess as you go (the excess can be covered and kept in the fridge for up to x weeks). Use the icing in the piping bag to pipe over swirls of icing, then decorate with the remaining ingredients how you like, spraying with the gold glitter spray. Leave to set before serving.