1.Preheat oven to 180°C (160°C fan-forced). Grease two deep 22cm round cake pans, line the bases with baking paper. Using three packets, prepare cake mix according to directions; pour into prepared pans. Bake in about 1 hour. Stand cakes in pans 5 minutes; turn onto wire racks to cool.
2.To make butter cream; beat butter until white as possible, gradually beat in half the sifted icing sugar then milk, then remaining icing sugar. Beat until smooth.
3.Tint half the butter cream with pink colouring in a medium bowl. Place one-third of remaining butter cream in bowl, tint with violet colouring. Tint remaining butter cream with sky blue colouring.
4.Using a serrated knife, level the tops of the cakes, if necessary. Cut one cake in half.
5.Position cakes on board as shown, securing together with some pink butter cream. Spread top and side of cake with coloured butter creams. Spread stage floor with violet and backdrop with some of the blue butter cream, reserving about half the blue butter cream.
6.Cut spearmint leaves in half through the centre, then cut each half into smaller leaves. Cut mint sticks in half lengthways then into various length for three branches.
7.To make tree, press mint sticks and leaves gently onto backdrop.
8.Using tweezers, place cachous around front edge of stage. Spoon reserved blue butter cream into a piping bag fitted with a small fluted tube. Pipe around stage and backdrop. Sprinkle stage with snowflakes.
9.Insert toothpick into base of the chocolate heart. Tie ribbon into a bow, drape ribbon over top and sides of stage, securing bow with chocolate heart. Place ballerinas on stage.
A ballet spectacular that will leave any prima ballerina stage-struck.Note