Having accumulated an abundance of egg whites during the big wedding cake production, I was happy to receive a request for a small ballerina-themed birthday cake for a lucky little girl named Maya. Using up egg whites is always a goal in any pastry kitchen and for me, I can only eat so much Chinese egg-drop corn soup. So, this cake was a perfect opportunity to make passionfruit Italian buttercream, combined with some local raspberries I had frozen from the summer, and served between three layers of chocolatey Devil's Food cake.
Having a bunny be the ballerina was my idea, based on a favourite toy from my childhood. Plus, putting animals in clothes onto cakes seems to exponentially increase the cuteness factor every time. The bunny was shaped from white chocolate modelling paste and her pink outfit was tailored from pink rolled fondant. Eric noticed that the bunny ballerina's face does have an odd resemblance to Hello Kitty, which was quite unintentional.
My favourite details on this cake were the ballet pointe shoes and the back of the bunny's dress. In fact, even though I had made a perfectly round bunny's tail, I became so caught up in making the sash and bow that I forgot about it and ended up tucking her tail under the skirt instead. Happy Birthday Maya!