Lift the cake onto the cake board or a plate
and cover with jam, marzipan and – brushing
with water around the sides of the cake
only – ready-to-roll icing. Trim at the base.
Press star cutters gently into the icing,
stopping when you get to the marzipan.
Pull the star shapes out with the cutter, or
ease it out with the tip of a knife. Stamp out
a couple of small stars from re-rolled
trimmings of icing (from icing the cake) and
sit them inside the large star-shaped spaces.
Sprinkle the gold balls into the gaps and
tie the ribbon around the cake. Can be decorated up to a week ahead.