Ingredients
Method
1.Brush top of one cake lightly with some jam. Top with remaining cake. Cut cake layer into 8 equal rectangles. Brush a little jam on top and sides of each piece.
2.Cut each packet of fondant into 4 equal portions. Knead fondant gently until pliable. (if fondant is difficult to work, microwave on Medium (50%) in 20-second bursts to soften slightly.) For each gift box, dust a flat work surface lightly with icing sugar. Roll out a portion of fondant to a 19x17cm rectangle on the prepared surface. Place fondant over cake to cover loosely. Using the palm of your hand, gently shape and press fondant around cake. Using a sharp knife, trim off any excess fondant.
3.Combine extra icing sugar and 2 teaspoons warm water in a small bowl. Place in a small piping bag. Cut straps into thin slices; arrange on cake to resemble a bow and ribbon. Using icing, attach straps to fondant. Using a little icing, attach chocolate buttons to fondant.
No piping bag? Spoon icing into a small resealable food storage bag; seal, then snip off a small corner.
Note