This is not an ornate or grand cake but it is one of my favourite cakes. I loved making the ballet shoes in sugarpaste. I wanted to make them as realistic as possible with block toes and seams and the right texture.
I decided to use real ribbons instead of making sugar ones. There were 2 reasons for this. one reason being that real ribbon drapes beautifully and the other reason was so that the recipient could take the shoes off the cake to keep with the ribbons intact.
The rose is foam and the freeze around the tier is piped and filled with runout icing
Amanda, London, http://www.amandamacleod.co.uk/