Once the cake has been removed
from the oven, increase the heat to
200C/180C fan/gas 6. Leave the cake in
its tin. Put the sugar cubes in a large bowl
and crush with the end of a rolling pin to
a sugary rubble. Mix in the preserving
sugar, pearly balls and egg white – it
should have the texture of wet sand.
Tip the mixture on top of the cake and
level the surface. Bake the cake for
5 mins to set the sugary crust, then
remove and leave to cool.
Once completely cooled, remove
from the tin and peel off the baking
parchment. Sprinkle the top with edible
glitter, tie ribbons around the side and
decorate with your favourite figurines,
if you like.