Fruit Ice Cake

Ingredients:

• 2 packages (425 - 500 g) of white sponge cake mix (plus any additional ingredients needed)
• 2 packages of 450g white glaze
• Yellow, blue and red decorative sugar, for sprinkling
• Parchment paper to wrap

Preparation:

1. Preheat oven to 325°F (160°C). Spray three 8-inch round cake pans and one 8-inch ovenproof bowl (1.5-quart capacity) with cooking spray. Mix the mixture according to package directions; pour 3.5 cups of the mixture into the bowl and divide the remaining batter evenly among the cake pans.
2. Bake until a toothpick inserted into the center of a cake comes out clean, about 20-25 minutes for 8-inch cakes and about 45 minutes for a bowl cake. Let the cakes cool for about 20 minutes, then turn them out onto wire racks to cool completely.
3. Stack three 8-inch cake layers on a cardboard circle or cutting board, spreading frosting evenly between each layer; turn the top layer upside down. Spread more frosting on the top layer.
4. Trim the large side of the cake from the bowl with a long serrated knife to make the surface even, then place it cut-side down over the entire cake.
5. Trim the sides of the cake so it's the same diameter as the round top layer. Transfer the cake to a parchment-lined baking sheet and spread a thin layer of frosting. Freeze for 15 minutes.
6. Cover the cake with another layer of frosting, then run a wooden skewer across the top to divide it into three sections. Create yellow, blue, and red stripes, sprinkling each section with decorative sugar in the corresponding color.
7. Cut a strip of parchment paper measuring 15 x 100 cm. Make small folds in the parchment paper at a distance of 2-4 cm from each other.
   
   Fold one long edge of the paper about 0.5 cm to form a rim; fold again to secure.
8. Wrap the paper around the cake so that the folded long edge is on top, leaving the sugar-dusted portion exposed. Gently press the paper onto the frosting, then use an offset spatula to fold the bottom edge of the paper under the cake.