INGREDIENTS
500g margarine.
2 cups water.
6 Tablespoons cocoa powder.
4 cups flour.
½ teaspoon salt.
4 cups sugar.
1 cup buttermilk OR plain yoghurt.
2 teaspoons vanilla essence.
4 eggs, whisked
2 teaspoons bicarbonate of soda, blended to a paste with a little milk.
INGREDIENTS ICING
250g soft margarine.
4 cups icing sugar, sifted.
boiling water or milk.
1 Tablespoon vanilla esence.
red food colouring.
DECORATION
1 plastic doll.
Silver balls, sprinkles and other sugared decorations of your choice.
Edible beads, netting, super glue.
METHOD
Preheat oven to 180°C.
Grease three 20cm cake tins and dust with flour.
Cake:
In a saucepan on the stove bring the margarine, water and cocoa powder to the boil over a medium heat.
Remove from heat and allow to cool.
In a bowl sift the flour and salt together.
Add the margarine mixture along with the sugar.
In a separate bowl whisk together the buttermilk OR yoghurt, vanilla essence, eggs and bicarbonate of soda paste.
Add to the flour mixture and beat well until smooth.
Divide mixture among the cake tins.
Bake for about 30 minutes until done. A testing skewer inserted into the middle of each cake should come out clean.
Icing:
In a mixing bowl cream the margarine.
Gradually add the icing sugar, beating until the mixture is light and fluffy.
Add a little boiling water or milk to make is spreadable.
Beat in the vanilla essence.
Halve the mixture.
Keep one half white.
Halve the remaining icing, colour one part light pink by adding a few drops of red colouring and the other dark pink by adding more red colouring.
Stick the 3 cakes on top of one another with pink icing.
Make a hollow in the middle and insert the doll halfway.
Trim the cakes into a dome shape to make a skirt.
Cover with the white icing.
Decorate with the 2 shades of pink icing, sweets and other sugared decorations.
Ice the body of the doll to make a bustier.
Make a veil with the netting and attach to the doll with super glue.
Add edible beads.
