|6 inch madeira cakes||2 (Round, Bought Or Homemade)|
|Buttercream||2 Cup (32 tbs) (Double Quantity)|
|Icing sugar||2 Tablespoon (For Dusting)|
|Icing||10 Ounce (Yellow Ready-To-Roll , 300 Gram)|
|Icing||10 Ounce (Red Ready-To-Roll, 300 Gram)|
|Icing||7 Ounce (Orange Ready To Roll, 200 Gram)|
1. Slice the domed surface off each cake and cut the cakes in half horizontally. Use half the buttercream to sandwich the cakes together. Place one cake on top of the other, sandwiching with a little more buttercream. Use a sharp knife cut a 'waist' out of the stacked cakes so that the stack is wider at the top and base. Place the cake on the board and cover it with the remaining buttercream.
2. Measure the circumference at the base of the cake with a piece of string. Dust your work surface with icing sugar and roll out 250 g (8 oz) of the yellow icing to a strip the length of the string and half the overall depth of the cake. Wrap the icing around the cake, easing it to fit where the cake is narrower in the centre. Roll out 250 g (8 oz) of the red icing and use it to cover the top half of the cake.
3. Thinly roll out the orange icing and cut it into strips, each 3 cm (1 1/4 inches) wide. Make diagonal cuts across the strips to create large diamond shapes. Secure around the centre of the cake using a dampened paintbrush and add halved diamond shapes around the cake base.
4. Roll out the remaining yellow icing and cut out plenty of small yellow circles with the cutter. Secure these to the cake, then arrange more circles on the plate. Using the red icing trimmings, roll out a circle, 15 cm (6 inches) across and use to cover the top. Pile plenty of steamers or ribbons and party poppers or tooters on top of the cake.