Split and fill
the cake with butter icing. Place on the board and
brush with apricot jam. Cover with marzipan then
sugar-paste icing. Leave to dry overnight. Divide the
rest of the sugar-paste into three. Tint flesh tone,
light pink and dark pink. Stamp out 15 pale pink
flowers. Leave to dry.
Make a
template of the ballerina. Mark her position on
the cake. Cut out a flesh-tone body and dark
pink bodice. Stick on with water, rounding off
the edges.
Cut two dark pink
underskirts, a pale pink top skirt and a dark pink
bodice extension to make the tutu. Stamp out hollow,
fluted circle, divide the circles into four and
frill the fluted edges with a cocktail stick. Stick
the tutu in place, supported with cotton wool. Cut
out and stick on pale pink shoes. Leave to dry
overnight.
Paint the
ballerina's face and hair. Position 12 hoop and
three headdress flowers. Tint some royal icing green
and dark pink to complete the flowers and ballet
shoes. Pipe a border around the base with the shell
nozzle. Tie round the ribbon.