Name: Prima ballerina cake
Prep time: 60 min
Total time: 60 min
Yield: 1
Ingredients: Equipment; 30 centimetre round cake board; hot glue gun or craft glue; Cake; 460 gram packet double unfilled sponge cake rounds; 453 gram tub vanilla frosting; pink food colouring; Decorations; 1 small ready-made fancy dress pink tutu; 60 centimetre x 3.5cm pink ribbon; 30 centimetre thin pink ribbon; 2 white milk bottles; 1 princess crown (tiara), optional

Ingredients

Equipment

30 centimetre round cake board

hot glue gun or craft glue

Cake

460 gram packet double unfilled sponge cake rounds

453 gram tub vanilla frosting

pink food colouring

Decorations

1 small ready-made fancy dress pink tutu

60 centimetre x 3.5cm pink ribbon

30 centimetre thin pink ribbon

2 white milk bottles

1 princess crown (tiara), optional

Method

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

2.Spread one cake with ½ cup frosting and top with the remaining cake. Place on a piece of baking paper, cut a little smaller than the cake. Tint frosting pink; spread over top and sides of cake. Carefully place cake over tulle on board.

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.

We bought the tutu from a discount store.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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