Step by step method

1. Preheat the oven to 180°C.
2. Cream the Stork Bake and sugar until light and creamy.
3. Add the egg yolks and beat well.
4. Fold in the dry ingredients and water in two batches.
5. Beat the egg whites until stiff, and fold into the cake mix.
6. Pour into a greased, lined rectangular baking pan and bake for 45 minutes, or until a skewer comes out clean.
7. Take three small balls of icing, colour one with pink food colouring, one with purple and leave one white.
8. Place corn starch on the countertop and roll a small ball of each plastic icing to 2mm thick.
9. Using the star cutters, cut 13 different stars out of the plastic icing. Press a piece of wire into the stars. Allow the stars to dry.
10. Ice the cake on the top and sides with the vanilla Stork Cream Icing - this makes it smooth. RESERVE SOME ICING FOR THE DECORATION.
11. Roll out remaining plastic icing to 3 - 4 mm thick. Using a rolling pin carefully lift it over the cake.
12. Press down gently moulding it over the cake - it helps if you dust some corn starch on your hands.
13. Decorate the cake with the wired stars and a "1" candle and 4 “zero” candles to form 10 000.
14. Where the stars go into the cake, decorate with a rosette or ribbon of your choice.
15. Colour the remaining icing with purple food colouring and pipe stars or a decoration of your choice where the cake meets the board to neaten off. If desired, pipe some purple decoration on the top of the cake as per the picture.