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Method
Make up mixture, pour evenly into two greased 20cm (8in) sandwich tins, bake in moderate oven 25 to 30 mi-nutes or until cooked when tested. Turn on to wire racks to cool.
Tint 1 1/2 quantities of Vienna Cream with pink food colouring. Join cakes together with a little raspberry jam, trim top to give shape to dress, as shown.
Place doll in centre of cake if doll is too tall, trim legs. Place pink cream in piping bag fitted with star-shaped tube, pipe decoratively over chest to form bodice of dress, pipe cream in a scallop formation over top of skirt. With white Vienna Cream, pipe around bottom of cake and up sides of scallops to form the underskirt.
Decorate top with a few rosettes of white cream; decorate skirt with small sweets. Using tweezers, dip silver cachous into a little icing, then place around doll’s wrist to form silver bangle. Repeat process with shoulder straps. Place a little icing on the backs of two small sweets, place on ribbon headband to form flowers.
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