Princess crown cake

Equipment

You'll need a 30cm x 40cm cake board.

Ingredients

2 x 340g packets golden butter cake mix

Buttercream icing

250g butter, softened

3 cups icing sugar mixture

2 tablespoons milk

Pink gel food colouring

Pink sanding sugar

1 strawberry sour strap

2 teaspoons small silver cachous

13 large silver cachous

2 large diamond shaped jubes, halved (see note)

4 small square jubes, halved (see note)

6 pink musk sticks

5 strawberry lollypops

8 musk sticks

Method

Step 1

Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm x 32cm (base) rectangular baking pan. Line base and sides with baking paper.

Step 2

Prepare packet cake, following packet directions or Homemade butter cake. Pour into prepared pan. Smooth surface. Bake for 50 minutes or until a skewer inserted in centre of cake comes out clean. Stand in pan for 10 minutes. Turn onto a wire rack to cool.

Step 3

Make Buttercream icing. Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined. Tint pink.

Step 4

Using a serrated knife, level top of cake if necessary. Place template on cake. Cut around template to form a crown (see Step by step). Place cake, cut-side down, onto cake board. Reserve 1 tablespoon of icing. Spread top and sides of cake with remaining icing. Sprinkle sanding sugar evenly over crown, leaving a 3mm border at bottom of cake. Place sour strap on bottom border of cake to form a band. Place a row of small cachous on either side of sour strap. Using a little icing, place 5 large cachous along centre of sour strap to form jewels. Using the picture as a guide, arrange large and small jubes on cake to form jewel patterns on cake. Place large cachous in middle of each one.

Step 5

Using the picture as a guide, place musk sticks around crown to form a border, trimming to fit. Place cachous in crown points. Thread lollypop sticks through lifesavers. Insert sticks into crown tips. Serve.

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