Balloon Cake - cooking recipe

Ingredients

2 pkg (16 oz each) yellow cake mix
1/2 cup apricot jam, warmed and strained
5 lbs ready-to-use white icing
None None Pink, green and blue food colors
None None Blue, pink and green ribbons

Preparation

Preheat the oven to 350\u00b0F. Grease and flour 3 deep 9-inch round cake pans. Prepare cake mixes according to package directions. Divide batter among prepared pans. Bake for 40 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
Using small serrated knife, trim cake tops to make more spherical. Brush jam all over cakes.
On surface dusted with powdered sugar, knead icing until smooth. Knead pink food color into one third of icing. Reserve a walnut-sized amount for balloon end; wrap in plastic wrap.
Roll out remaining pink icing into circle large enough to cover one cake. Use rolling pin to drape icing over one cake. With a sharp-pointed knife, neatly trim excess icing. Position cake on a 20-inch round board. Using hands dusted with powdered sugar, gently mold icing into balloon shape.
On surface dusted with icing sugar, make balloon end from reserved pink icing. Using toothpick or skewer, make creases in balloon end. Using toothpick, push end of ribbon into balloon end, attach to cake with a dab of water.
Repeat with remaining cakes, icing, food colors and ribbons.