|10 inch round rich fruit cake||1 (Covered With Almond Paste)|
|Icing sugar||1 Tablespoon (For Dusting)|
|White ready to roll icing||2 Pound (1 Kilogram)|
|Chocolate brown ready to roll icing||3 Ounce (75 Gram)|
|Green ready to roll icing||3 Ounce (75 Gram)|
|Blue ready to roll icing||3 Ounce (75 Gram)|
|Orange ready to roll icing||3 Ounce (75 Gram)|
|Icing||5 Ounce (Or 1 Tube Red Writing Type)|
1. Place the cake on the board. Dust your work surface with icing sugar and roll out the white icing to a circle, 38 cm (15 inches) across. Lay it over the cake, smoothing the icing around the sides and trimming off the excess around the base.
2. Roll out a little of the orange icing and trim to a rectangle, 12 x 7 cm (5 x 2 3/4 inches). Dampen the underside lightly with water and place it on top of the cake. Roll out the brown icing and cut out 2 strips, 5 mm (14 inch) wide and each the width of the orange rectangle. Position one strip at each end of the orange icing. Cut out 2 more rectangles, 17 x 3 cm (6 1/2 x 1 1/4 inches), from the brown icing. Lay them against the long sides of the orange icing and trim off the ends at angles to represent open doors. Cut out windows in the top half of the doors if liked and add 2 door knobs.
3. Pipe scallops of red writing icing around the sides of the cake and at the top of the doors. Thinly roll out a little orange, green, red and blue icing and cut them into strips 2 cm (3/4 inch) wide. From each strip cut out triangles for bunting. Dampen the pieces with water and secure them to the cake. Use red icing to cover the edges of the cake board.
4. Shape a small case in blue icing and place it on top of the cake next to the open doors. Write a message on the bunting if liked and secure the red ribbon around the edge of the board.