Ingredients
Butter cream
Decorations
Method
1.Preheat oven to 180°C. Grease 23cm x 34cm number three cake pan; line base with baking paper. Line eight holes of the flat-based patty pan with paper cases.
2.Make cakes according to directions on packets. Drop 2 tablespoons of mixture into each paper case; bake patty cakes about 20 minutes. Pour remaining mixture into number pan; bake about 35 minutes. Stand cakes in pans for 5 minutes before turning, top-side up, onto wire racks 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.Using a serrated knife, level top of the number cake. Secure cake, cut-side down, to 35cm x 45cm covered cake board with a little butter cream.
5.Tint three-quarters of the butter cream light pink; spread all over number cake. Divide the remaining butter cream into four small bowls; tint medium pink, dark pink, blue and green. Using 4 small disposable piping bags and 1 medium fluted piping tube, pipe each colour onto two patty cakes, cleaning the tube between each colour.
6.Using the picture as a guide, arrange ALLEN’S Jelly Beans on patty cakes; top with ballerina.
7.Sprinkle number three cake with sugar; position patty cakes on top of cake.
Ballerina cake toppers are available from cake decorating suppliers, or top with tiny ballerina dolls from toy stores.
Note
