Canada Day Fireworks Cake

Instructions

• Have your young assistant measure the flour, sugar and baking powder into a large mixing bowl and stir together until evenly mixed. Individual measuring cups (1 cup, ½ cup. ¼ cup, etc.), rather than a single graduated cup, will make it easier to measure dry ingredients.

• Measure in the milk, oil, eggs and vanilla. Beat with an electric mixer on low speed just until combined, then increase to high speed and continue beating for about 2 minutes, scraping the sides of the bowl occasionally. Have your assistant add the coloured sprinkles - yippee! - mixing until they're evenly distributed in the batter.

• Pour batter into a greased 9 x 13 in. (22 x 33 cm) baking pan which has been lined with waxed paper. Bake at 350°F (180°C) for 25 to 30 minutes, or until a toothpick poked into the centre of the cake comes out clean.

• Remove from pan, peel off the waxed paper and let cool completely (and I mean completely) on a rack before icing (recipe below) and decorating.

• Icing: Measure the sugar, milk and cornstarch into a small saucepan. Whisk together, then cook, stirring constantly, over medium heat until it begins to boil and thicken. Stir in the vanilla and let cool.

• Beat the margarine with an electric mixer in a medium bowl until smooth. Add the cooled milk goop to the margarine, a spoonful at a time, beating until smooth before adding more. It's important to take your time with this: If you rush the process, the icing will separate and become watery. Keep beating the icing on high speed for about 5 minutes. After everything is combined, the icing should be fluffy and smooth.

• To complete the fabulous flag effect, first spread the white icing (or whipped cream) smoothly over the top and sides of the cake. Now, using a toothpick, draw guidelines for a maple leaf and the side bars into the icing. Consult a book (or your child) if necessary. Arrange strawberries, cut in half, to cover the marked sections forming the flag design.