For the drum cake either the sultana or children's mixture could be used. The top is covered with a layer of almond paste; round the side is fastened a deep band of gold paper (on no account use pins, fasten it either with gum or a little icing).

Next strips of al-mond paste are fastened round the top and bottom edges of the cake. The dark patterns shown in photograph are painted on with a little carmine. The upright straps are made of uncoloured almond paste, so also are the drum-sticks. With the picture before you you will find no trouble in turning out a very presentable looking drum, which will delight the hearts of the little ones.