2 x 440g packets moist chocolate cake mix
1 cup pink candy-coated chocolate buttons
1 1⁄2 cups mini white marshmallows
Assorted coloured sprinkles and pink pearls, to decorate
300g unsalted butter, chopped, at room temperature
3 cups icing sugar mixture
Pink food colouring gel
Grease a Wilton Wonder Mold pan set (12-cup capacity). Place the pan on an oven tray.
Prepare the cake mixes, one at a time, according to packet directions. Spoon both mixes into the prepared pan. Smooth over top. Reserve icing sachets for another use.
Cook in a moderately slow oven (160°C) for about 1 hour 25 minutes, or until a skewer inserted into centre of the cake comes out clean. Stand for 30 minutes. Turn cake out onto a wire rack to cool.
To make frosting, beat butter in a large bowl of an electric mixer until light and fluffy. Gradually add sugar, 1⁄2 cup at a time, beating until smooth. Tint pink with food colouring gel.
Trim top of cake to sit at. Cut and scoop out centre of cake, leaving a 5cm-thick shell. Fill with chocolate buttons. Top with a cake board. Gently invert. Remove the legs from the doll and insert into top of the cake.
Spread 1⁄2 cup frosting over cake to cover. Spoon remaining frosting into a piping bag fitted with a Wilton 2D Drop Flower Piping Tip.
Use a skewer to mark out a section at the front of cake for a petticoat. Cut marshmallows in half. Dip cut-side into sprinkles. Starting at base of cake, position for petticoat as pictured. Pipe pink rosettes over remaining cake to cover. Decorate with pearls.
This recipe originally appeared on New Idea Food