Ok, ok, I know the photo quality is horrible and the cake is not the best looking. I made this cake 15 years ago when my daughter was 4 and in ballet. Back in the days when you didn’t take pictures of your food, and if you did it was just to remember a special occasion not thinking it would ever be posted on-line.
I came across this recipe recently and after I wiped away my tears, I looked on-line and saw that you can’t find this recipe anymore. At least I was unable to. So despite the terrible photo from taking a photo of an old actual photograph, and me not being the best cake decorator 15 years ago, I felt it was worth sharing.
Let me just say how thrilled my daughter was to come home to this cake after her “big” dance recital. I’m adding a photo of her more for myself than anything, but wasn’t she adorable? Also back in the day where you couldn’t see the photo and didn’t realize she was squinting. She still is adorable, but she is in college now, gulp. The years really do just fly by. Cherish every moment of your little ones, because they are big in the blink of an eye.
So, this cake is not gourmet in any way, but it really doesn’t matter to a little ballerina. It will pretty much guarantee you the title of “parent of the year” for making it though. What you need are:
Red or pink fruit roll ups
2 frozen pound cakes
Red food coloring
Thaw the pound cakes and trim them with a knife to look like the shape of ballet slippers. Use some of the vanilla frosting to spread on the tops where the slipper opening would be. Dye the rest of the frosting pink with a few drops of red food coloring. Frost the rest of the slippers pink. Place one slipper leaning against the other as I did. ** One thing I can’t really remember is whether or not to decorate the cakes completely and then lean one against the other, or to lean and then decorate. That should be easier to determine when the cakes are in front of you.
Cut the fruit roll ups into 3/4 inch wide strips. Then cut four 3 inch pieces and place them as an “X” across the white portion of each cake. Cut four 8 inch strips and cut the ends as I did, then drape them off of the cakes where the straps would be. Use the red M&Ms to outline the white frosted areas.
Now you have a happy ballerina!!!