A pretty-in-pink jewellery box for the little princess in your life.
SERVES 20 PREP 1 HOUR (PLUS COOLING
AND 10 MINUTES REFRIGERATION)
COOK 1 HOUR YOU’LL NEED A 22.5CM X 40.5CM
RECTANGULAR CAKE BOARD OR SERVING PLATE, A 15CM X 21CM RECTANGULAR CAKE BOARD OR THICK, HARD CARDBOARD, AND 2 BAMBOO SKEWERS
4 x 440g packets golden buttercake mix (with icing sachets) 1 cup Hundreds and Thousands 1 cup dark pink chocolate buttons (see Emma’s tips) 1 foil-wrapped chocolate heart ¹⁄³ cup pastel pink chocolate buttons ¹⁄³ cup pearl white chocolate buttons 6 pink speckled white chocolate jewels 15 pink and white starlight strawberry pinwheel lollies 10 pastel pink strawberry gumballs 5 pink and white sour hearts 1 tablespoon pink and white candy stars 2 teaspoons pink and white pearl cachous Small tiara, rings, necklaces and bracelets, to decorate Buttercream Icing 375g butter, softened 2¼ cups icing sugar mixture (see Emma’s tips) 1 tablespoon milk Rose pink food colouring gel 1 Preheat oven to 180°C/160°C fan-forced. Grease 2 x 6cm-deep, 23cm square cake pans. Line bases and sides with baking paper. 2 Reserve icing sachets from cake mixes. Prepare the cake mixes in a large bowl following packet directions. Fold Hundreds and Thousands through mixture. Divide mixture evenly between prepared cake pans. Smooth tops. Bake cakes for 1 hour or until a skewer inserted into the centre of cakes comes out clean. Stand cakes in pans for 10 minutes. Turn, top-side up, onto wire racks lined with baking paper to cool completely. 3 Make Buttercream Icing Using an electric mixer, beat butter for 8 to 10 minutes or until light and fluffy. Gradually add reserved icing sachets and icing sugar, beating until well combined. Add milk. Beat until combined. Using food colouring, tint icing pink. 4 Level the top of each cake. Measuring carefully, cut ¹⁄³ off 1 side of each cake and set aside. Place 1 large piece of cake onto the large rectangular cake board or serving plate. Spread top of cake with ¹⁄³ cup icing. Place the 2 reserved pieces of cut cake on top of the large cake to form a second layer. Spread top and sides of cakes with icing to form the base of the jewellery box. 5 Spread the remaining cake board or cardboard with a little icing. Place remaining large piece of cake on board, pressing to secure (the cake needs to completely cover the board). Using a small sharp knife and the picture as a guide, shape the top of the cake to form the rounded lid of the jewellery box. Spread a thin layer of icing over the lid (see Emma’s tips). Refrigerate for 10 minutes. Spread remaining icing over lid to completely cover. 6 Using the picture as a guide, decorate the edges of the base and lid with dark pink chocolate buttons. Position chocolate heart on front of lid, pressing to secure. Trim each skewer to 11.5cm in length. Insert skewers into the top of the jewellery box base, 6.5cm in from each short side and 7.5cm in from the back of the box (this will support the lid). Using the picture as a guide, place pastel pink and pearl white chocolate buttons, chocolate jewels, pinwheels, gumballs, sour hearts, candy stars, cachous, rings and necklace on top of the base of box. Carefully position lid on top of cake. Carefully place tiara on lid. Decorate cake board with bracelets, rings and necklaces. Serve (see Emma’s tips).