Sparkling Ginger Bundt Cake by Sammie

METHOD

1. Make the cake mix as per packet instructions.
2. Spray the Bundt pan thoroughly with cake release.
3. Pour the cake batter carefully into the Bundt pan, ensuring it is no more than two thirds full.
4. Bake in a preheated oven at 160C or 140C fan, for approx. 1 hour. The cake should be coming away from the sides of the pan. Insert a skewer and when it comes out clean the cake is baked.
5. Leave the cake to cool for 15 minutes.
6. Carefully turn out the cake onto a cooling rack.
7. Place a baking tray under the cooling rack, this will catch icing as it drips off the cake.
8. Sift 250g icing sugar into a bowl.
9. Slowly add water, stirring constantly until it is smooth and has a thick,dropping consistency.
10. Spoon the icing carefully over the cake, reuse icing from the tray until the cake is completely covered.
11. Dust the iced cake with edible glitter.
12. Use the leftover icing to dip sugar balls in, carefully place on the cake.