Required: The same as for Russian cake, but omit almond icing, substituting white glace icing and chocolate glace icing.

Make and bake the cake as directed for Russian cake, but cut up the cakes into all shapes and sizes.

Melt a little sieved apricot jam in a pan, stir in the pieces of cake, taking care not to break them up. Line a tin with greaseproof paper, pack in the cake mixture, blending the colours prettily. Put a lid wit h weights on it over the cake, and leave it for an hour or two, then turn it carefully out. Have the most level side uppermost. Pour over it some white glace icing. Put the chocolate icing in a forcing-bag with a plain pipe, and sketch out a pattern on the white icing. Then take a skewer and draw it gently through the brown lines so as to widen them where necessary. Leave it until the icing is set. Cost, Is. 6d.