• Prep Time: 1 hour Cook Time: 1 hour 

• Serves: 20 +

Ingredients

• 125ml SPAR smooth apricot jam
• 1kg marzipan
• 30 – 40ml brandy or boiled cooled water
• 1kg plastic icing
• Food colours of your choice
• Ribbons
• Small pair baby shoes 
• 125ml Royal icing

Method

1. Place the cake on a cake board or plate. Warm the apricot jam in the microwave.  Using a basting brush, cover the entire cake with jam. 
2. Roll out the marzipan into a square big enough to cover the cake and about 5mm in thickness. Using the rolling pin to help you lift, carefully cover the cake with the marzipan. Use your hands to mould it around the cake and trim the edges with a sharp knife.
3. Brush the marzipan with brandy or boiled water to help the plastic icing stick.  Roll out the plastic icing to a thickness of 5mm and lift over the cake.
4. Smooth the cake carefully and mould over the corners.  Trim with a knife.
5. Cover the bottom edges of the cake with ribbon.
6. For the buttons, colour the left over plastic icing into different colours to match your theme or shoes.  Roll out the icing to about a millimeter thick. 
7. Use a small round cutter to cut the buttons.  You can use the back of an icing nozzle if you do not have cutters. Press the stitching holes into the buttons using the back of a sucker or skewer stick. Allow the buttons to dry out before placing on the cake.
8. Use royal icing to stick them in place and to pipe the cotton sewing thread.