Ingredients
Butter cream
Method
1.Grease 26cm x 36cm baking dish, line base with baking paper. Using three packets, prepare cake mix according to directions; pour into prepared dish. Bake in oven 180°C for about 1 hour. Stand cake in dish 5 minutes; turn onto wire rack to cool.
2.Make a paper pattern of a crown using picture as a guide; cut crown. Using a 4.5cm cutter, cut four circles out of extra cake. Place cake on board.
3.Position cake circles at each point of the crown.
4.To make butter cream; beat butter until white as possible, gradually beat in half the sifted icing sugar then milk, then remaining icing sugar. Beat until smooth. Tint butter cream with pink colouring. Spread crown with butter cream.
5.Cut tinsel into four 20cm lengths and form into circles, twisting ends together to hold shape.
6.Using scissors, cut jubes into small pieces. Position a length of tinsel on crown; decorate with jubes.
7.Position tinsel circles; decorate cake with jubes and love hearts. Cut hearts from cardboard, position on cake, surround with silver cachous.
Fit for the king or queen of the day, this cake sparkles with edible jewels.
Note
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