A ballerina cake is an ideal cake shape to use for girls who love ballet or dancing, for a ballet class or for an adult ballet dancer. You can transform any layered round cake into the shape of a ballerina's tutu by wrapping the cake in fondant ruffles and moulding a fondant figure for the centre of the cake. You can use any combination of colours to make the cake to match the appearance of the birthday girl or to fit a specific theme.
Mix the cake according to package directions. Pour the batter into deep baking pans, such as a cheesecake pan or six or eight-inch wedding cake pans. Use one layer of cake for a thinner tutu or two layers for a thick tutu. Cook the cake according to package directions and allow to cool. Place the cake in the freezer for an hour to make it easier to cut.
Cut the top off of the cake so that it is completely flat. Cut six wedges into the cake about halfway through the thickness of the cake. The cake should now appear wavy. This will be the top of the ballerina's skirt.
Cover the cake in butter cream icing.
Roll some fondant to a thickness of 6 mm (1/4 inch). You can use whatever colour you want but this will be the colour of the tutu, so keep that in mind. Smooth the fondant over the cake and cut off the excess.
Roll out some fondant to 6 mm (1/4 inch) thick. Use a ribbon edging tool to create 1.2 cm (1/2 inch) thick pieces of fondant that are ruffled on one side. Use a pastry brush and a little water to glue these ruffled strips around the sides of the cake. Add about six or eight strips of ruffles to the sides of the cake.
Make a 10 cm (4 inch) long and 7.5 cm (3 inch) wide oval from flesh-coloured fondant. Flatten the top of the oval. Place the oval in the centre of the cake using a toothpick. Roll some fondant in the same colour as the tutu to a thickness of 6 mm (1/4 inch) and drape around the oval like the top of a tutu.
Roll a 5 cm (2 inch) ball from flesh-coloured fondant to make a head. Stick on top of the oval body using a toothpick. Roll out some hair-coloured fondant and place on the head.
Roll two 7.5 cm (3 inch) long and 1.2 cm (1/2 inch) thick tubes of flesh-coloured fondant and stick to the sides of the oval for arms. Roll some 2.5 cm (1 inch) long, 1.2 cm (1/2 inch) thick tubes and stick under the ruffles on opposite sides of the cake for legs. Add a tiny coloured fondant shoe to each leg. Form ears from flesh-coloured fondant and draw on a face with decorating pen.