Ingredients
Princess belinda
Butter cream
Decorations
Method
Princess belinda
1.Preheat oven to 180°C/160°C fan-forced. Grease 1 x 2.5 litre (10-cup) dolly varden pan. Line 6 x 12-hole (1-tablespoon/20ml) mini muffin pans with 72 (purple) paper cases.
2.Make cake according to directions on packets. Drop 5 cups of the mixture into the dolly varden pan; bake about 1 hour. Drop 2 level teaspoons of the mixture into each paper case; bake about 15 minutes. Stand cakes in pans about 5 minutes; turn, top-side up, onto 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; tint butter cream with purple food colouring.
4.Level top of large cake. Position cake on 30cm-round prepared cake board, cut-side down; secure with a little butter cream. Using a teaspoon, scoop a hole from the top of the cake deep enough to fit doll; position doll in cake.
5.Spread half the butter cream all over large cake. Spread remaining butter cream over tops of small cakes; sprinkle each with a little glitter.
6.Position a band of small cakes at the base of the large cake, pressing each one firmly into the butter cream as you go. Repeat with the remaining small cakes until there are four rows of cakes. Position the flowers on the cakes.
Buy a doll that will appeal to the birthday girl, then match the colour of the cakes and decorations to the doll’s clothing. We bought the flowers and the glitter from a cake decorating shop. We found the doll and cake easier to manage if we removed the legs. Her legs can easily be repositioned after the party.
Note
