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.