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Pretty-in-pink jewellery box
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Prep Time:
70 minutes
Cook Time:
60 minutes
Total Time:
130 minutes
This pink jewelry box is perfect for your optimistic little one!
Ingredients:
  • 4 x 440g packets golden buttercake cake mix (with icing sachets)
  • 250.00 ml Hundreds and Thousands
  • 250.00 ml dark pink chocolate buttons (see notes)
  • 1 foil-wrapped chocolate heart
  • 82.50 ml pastel pink chocolate buttons
  • 82.50 ml pearl white chocolate buttons
  • 6 pink speckled white chocolate jewels
  • 15 starlight lollies
  • 10 pastel pink strawberry gumballs
  • 5 pink and white sour heart lollies
  • 20.00 ml pink and white candy stars
  • 2 tsp pink & white pearl cachous
  • 375g butter, softened
  • 337.50 gm icing sugar mixture (see notes)
  • 20.60 gm milk
  • Rose pink food colouring gel
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Grease two 23cm square cake pans that are 6cm deep, and line them with baking paper on the bases and sides.
  • Set aside the icing sachets from the cake mixes. Mix the cake mixes in a large bowl according to the package instructions. Gently stir Hundreds and Thousands into the batter. Distribute the batter evenly between the cake pans and level the tops. Bake the cakes for 1 hour or until a skewer inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before flipping them onto wire racks lined with baking paper to cool completely.
  • Beat butter with an electric mixer for 8 to 10 minutes until light and fluffy. Gradually mix in icing sachets and icing sugar until well combined. Add milk and blend. Tint icing pink with food coloring.
  • Trim the tops of the cakes. Cut 1/3 off one side of each cake and save for later. Place one whole cake on a large rectangular cake board or serving plate. Frost the top of the cake with 1/3 cup of icing. Stack the two reserved pieces on top to create a second layer. Frost the top and sides of the cakes with icing to build the base of the jewelry box.
  • Cover the cake board with a thin layer of icing. Press the large piece of cake onto the board to completely cover it. Shape the top of the cake into a rounded lid using a small sharp knife as a guide. Spread a thin layer of icing over the lid, then refrigerate for 10 minutes. Finish by spreading the remaining icing over the lid until completely covered.
  • Follow the picture to adorn the edges of the base and lid with dark pink chocolate buttons. Arrange the chocolate heart on the front of the lid and press gently to attach. Cut each skewer to 11.5cm in length. Insert the skewers into the top of the jewelry box base, positioning them 6.5cm in from each short side and 7.5cm in from the back of the box to support the lid. As shown in the picture, place pastel pink and pearl white chocolate buttons, chocolate jewels, pinwheels, gumballs, sour hearts, candy stars, cachous, rings, and necklace on top of the base of the box. Place the lid carefully on top of the cake and the tiara on the lid. Garnish the cake board with bracelets, rings, and necklaces. Serve as indicated in the notes.

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