Cake: Preheat the oven to 180 degrees C. Grease two 20cm cake tins.
Sift the flour twice and place into a bowl.
Cream the butter and the sugar. Add the eggs and half of the flour then mix thoroughly. Add the rest of the flour and beat for a couple of minutes.
Divide between the 2 prepared cake tins then place in the preheated oven for 25 minutes or until golden brown. Remove and allow to cool on a wire rack.
Icing: In a saucepan melt the butter over a medium heat. Once melted add the milk and the caster sugar. Boil rapidly for 1 minute. Remove from the heat and add the glucose, vanilla and colouring. Add half of the icing sugar and beat thoroughly. Add the other half and beat thoroughly. If too thick add 1 tablespoon milk and beat.
Cream Coating: Whisk the cream lightly and add the icing sugar. Add the food colouring and mix through.
Assembly: Once sponge is cooled spread each of the risen tops with the jam and sandwich together.
Using a palette knife spread the cream around the sides of the cake giving an even layer.
Place sugar strands on a flat tray. Roll the creamed side of the cake into the sugar strands giving an even coating. Neaten up the edges.
Using a piping bag pipe the pink icing onto the top of the cake. (If too hard then microwave for 20-30 seconds until softened.) Dust the top with icing sugar.
Place the cake onto a silver cake server. Using the leftover cream pipe around the base of the cake to neaten up the edge. Serve.