|9 inch madeira cake||1 (Store brought / Homemade)|
|Buttercream||1 Cup (16 tbs) (Single Quantity)|
|Smooth apricot jam||3 Tablespoon|
|Icing sugar||3 Tablespoon (For Dusting)|
|Ready to roll icing||2 Pound (1 Kilogram)|
|White ready to roll icing||7 Ounce (200 Grams)|
|Silver food color||3 Drop|
1. Slice any dome off the top of the cake. Cut a slice 8 cm (3 1/4 inches) wide off the cake and then cut off (and discard) one-third of the slice to leave 2 rectangular pieces. Halve each horizontally and sandwich with buttercream. Place the larger cake on the tray or board and brush both cakes with apricot jam.
2. Dust your work surface with icing sugar and roll out two-thirds of the red icing to a rectangle, 10 cm (4 inches) longer and wider than the large cake. Lay the icing over the cake, smoothing the icing down the sides and trimming off the excess around the base. Cover the small cake with the remaining red icing and place it on the large cake.
3. Roll out a thin strip of white icing and trim it to a strip 1 cm (1/2 inch) wide and long enough to go around the small cake. Lightly dampen the back of the strip and secure it in position. Use a larger strip to wrap around the large cake. Run the tip of a knife along each strip to make an indentation. Cut out small rectangles of icing and position 2 rectangles on the small case at either side of the strip and 2 on the large case. Add smaller rectangles of icing for the clasps.
4. Roll 2 pieces of icing, each 40 g (1 1/2 oz), into sausage shapes and bend the ends over to shape handles. Secure them in position. Paint the clasps with silver food colouring.