ROYAL BALLET PRIMA BALLERINA CAKE

PREP 1 HOUR (+ DRYING) SERVES 8

EQUIPMENT

30cm round cake board hot glue gun or craft glue

CAKE

460g packet double unfilled

sponge cake rounds 453g tub vanilla frosting pink food colouring

DECORATIONS

1 small ready-made fancy dress

pink tutu

60cm x 3.5cm pink ribbon

30cm thin pink ribbon

2 white milk bottles

1 princess crown (tiara), optional

1 Using a glue gun, glue the tulle skirt to cake board; stand for 1 hour to dry.

2 Place one cake round on a piece of baking paper, cut a little smaller than the cake. Spread ½ cup frosting on top, using this to secure the other cake round. Tint remaining frosting pink; spread over top and sides of the two layers. Carefully place cake on tulle.

3 Tie 60cm ribbon around the cake; secure ends together with a little glue. Tie strips of thin ribbon around milk bottles to make ballet slippers, as pictured; position next to the cake. Top cake with tiara, if using.