Decorating the cake
1 To make the starburst, lightly sprinkle the work surface with a little sieved cornflour. Take a 500g packet of ready to roll icing and roll out with a fondant rolling pin to a 3mm thickness.
2 Dip star cutters into cornflour and stamp out as many stars as possible. Using a small palette knife, carefully lift stars on to a baking parchment-covered tray.
3 Cut sugarcraft wire to varying lengths around 5-7.5cm (2-3in) long. Dip end into egg white. Hold a star firmly but gently between your fingers and insert the dipped end three-quarters of the way through the star. You should see the faint line of the wire inside the star but it should not be poking out through the other side. Put on a tray to dry. After a couple of hours, turn the stars over to dry.
4 Spray a third of the stars with pearl lustre spray (taking care to cover surrounding surfaces). Mix ½tsp of rose gold lustre in a small dish with a few drops of alcohol to make a smooth liquid and brush over half the remaining stars. Dust the remaining stars with pink glitter spray. Store in a sealed box in a cool place for up to 2 weeks.
5 Put the cake on a serving board or plate. Brush the cake ring with apricot jam. Divide the marzipan into 3 and roll out on baking parchment into 3 long sausage shapes of 26cm (10in) then, using a fondant rolling pin, roll each one to 15cm (6in) width. Carefully lift each one on to the cake to cover it, pressing the joins together to seal and trimming off any excess. Rub over with a cake smoother. Brush marzipan with cooled, boiled water.
6 Divide icing into 4, keep 3 pieces wrapped. Roll out one piece on a cornflour-dusted sheet of baking parchment. Using the cake smoother as a guide, cut into 3 rectangles each of about 7.5cm x 15cm (3 x 6in). Arrange icing pieces over the cake, overlapping a little. Repeat with the remaining icing 3 more times until all of the cake is covered. Use cake smoother to help get rid of any cracks.
7 Spray entire cake with pearl lustre. Gently push in the lustred starbursts to decorate. Tie a ribbon around cake to finish. Keep in a sealed box in a cool place for up to 2 weeks.