New Parents Recipe
Summary
Preparation Time25 MinDifficulty LevelMedium
Health IndexHealthyServings12
Interest GroupClassic
Ingredients
| Madeira | 75 Gram | |
| Double quantity Buttercream | ||
| 8 tablespoons lemon or orange curd | ||
| 25-28 cm (10-11 inch) round or square plate | ||
| Icing sugar, for dusting | ||
| 1.3 kg (2 3/4 lb) pale pink or blue ready-to-roll | ||
| Icing | ||
| 25 g (1 oz) flesh-coloured ready-to-roll icing | ||
| 50 g (2 oz) deep pink or blue ready-to-roll icing | ||
| Blue food colouring | ||
| 50 g (2 oz) white ready-to-roll icing | ||
| 50 g (2 oz) yellow ready-to-roll icing | ||
| Small plastic cake decorations (e.g., nappy pins, rattles) | ||
| Mixture | 50 Gram | |
Directions
1. Cut each cake in half horizontally and sandwich them together with half the buttercream and the lemon or orange curd. Spread the remaining buttercream over the top and sides of the cakes. Place the larger cake on the plate.
2. Dust your work surface with icing sugar and roll out two-thirds of the pink or blue icing to a circle, 33 cm (13 inches) across, and cover the larger cake, smoothing the icing down the sides and trimming off the excess around the base. Roll out the remaining icing to a circle, 28 cm (11 inches) across, and cover the smaller cake. Position the smaller cake on the centre of the larger one.
3. Roll a small ball of flesh-coloured icing for baby's head, adding a small button nose. Shape hands and feet with more flesh-coloured icing. Roll the deep pink or blue icing into an oval and flatten it slightly with the palm of your hand. Make 2 cuts for the arms and one for the legs. Smooth out the edges and cut off the tips. Make button markings with the tip of a paintbrush. Secure to the top of the cake with a dampened paintbrush, bending the shape into a sitting-up position. Secure the head, hands and feet and add features with the blue colouring and a fine paintbrush.
4. Shape feeding bottles from the remaining icing and secure them around the cake with the plastic cake decorations. Scatter plenty of small candies around the tiers.
2. Dust your work surface with icing sugar and roll out two-thirds of the pink or blue icing to a circle, 33 cm (13 inches) across, and cover the larger cake, smoothing the icing down the sides and trimming off the excess around the base. Roll out the remaining icing to a circle, 28 cm (11 inches) across, and cover the smaller cake. Position the smaller cake on the centre of the larger one.
3. Roll a small ball of flesh-coloured icing for baby's head, adding a small button nose. Shape hands and feet with more flesh-coloured icing. Roll the deep pink or blue icing into an oval and flatten it slightly with the palm of your hand. Make 2 cuts for the arms and one for the legs. Smooth out the edges and cut off the tips. Make button markings with the tip of a paintbrush. Secure to the top of the cake with a dampened paintbrush, bending the shape into a sitting-up position. Secure the head, hands and feet and add features with the blue colouring and a fine paintbrush.
4. Shape feeding bottles from the remaining icing and secure them around the cake with the plastic cake decorations. Scatter plenty of small candies around the tiers.
Chef
