Lolly dolly

lolly dolly
1 Item


Butter cream


1.Preheat oven to 180°C. Grease 2-litre (8-cup) pudding basin well.
2.Make cakes according to directions on packets. Pour mixture into basin; bake about 1 hour. Stand cake in pan for 5 minutes before turning onto a wire rack to cool.
3.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
4.Level base of cake to sit flat. Secure cake to 30cm-round covered cake board with a little butter cream.
5.Tint butter cream pink; spread all over cake. Gently push doll down into the cake to waist level; spread butter cream over doll to form a bodice.
6.Trim one Snakes Alive; outline bodice. Using the picture as a guide, and starting from the bottom, decorate `skirt’ and bodice with Milk Bottles and Ripe Raspberries.
7.Trim the remaining Snakes Alive to outline the front of the skirt between the Raspberries and Milk Bottles.

Flavoured Milk Bottles can be found in packets of Allen’s Milk Bottle Mania; you will need about 3 x 170g packets.


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