Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced). Line 12-hole (2-tablespoon/40ml) deep flat-based patty pan with standard silver paper cases. Line four 12-hole mini (1-tablespoon/20ml) muffin pans with mini silver paper cases.
2.Make cake according to directions on packet. Drop 2 level tablespoons of the mixture into each standard paper case; drop 2 level teaspoons of the mixture into each mini paper case. Bake large cakes about 20 minutes; bake small cakes about 15 minutes. Stand cakes in pans 5 minutes; turn, top-side up, onto wire rack to cool.
3.Brush tops of all cakes with jam. On a surface dusted with sifted icing sugar, knead the ready-made icing until smooth. Tint two-thirds of the icing pale pink; tint remaining icing dark pink.
4.Roll dark pink icing until 3mm thick. Using a 4.5cm fluted cutter, cut 10 rounds from the icing; position rounds on large cakes. Roll pale pink icing until 3mm thick. Using a 3cm fluted cutter, cut 44 rounds from icing; position rounds on small cakes.
5.Position doll on prepared board. Using picture as a guide, position cakes around doll for wings; secure with a little butter cream. Gently push cachous onto pale pink cakes. Brush the backs of the ready-made icing flowers with a little water, then position on dark pink cakes.
You’ll have about 1 cup of the cake mixture left over, enough for about six more little cakes.
Note
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