|6 inch madeira cake||1 (Round Bought Or Homemade)|
|8 inch madeira cake||1 (Round Bought Or Homemade)|
|Double quantity buttercream||1⁄2 Cup (8 tbs)|
|Lemon curd/Orange curd||8 Tablespoon|
|Icing sugar||2 Tablespoon (For Dusting)|
|Pale pink icing/Blue ready-to-roll icing||2 3⁄4 Pound|
|Ready to roll icing||1 Ounce (25 Gram, Flesh Colored One)|
|Deep pink ready to roll icing/Blue ready-to-roll icing||2 Ounce (50 Gram)|
|Blue food coloring||1 Teaspoon|
|White ready to roll icing||2 Ounce (50 Gram)|
|Yellow ready to roll icing||2 Ounce (50 Gram)|
|Pink dolly mixture candies||1 Ounce (25 Gram)|
|Yellow dolly mixture candies||1 Ounce (25 Gram)|
1. Cut each cake in half horizontally and sandwich them together with half the buttercream and the lemon or orange curd. Spread the remaining buttercream over the top and sides of the cakes. Place the larger cake on the plate.
2. Dust your work surface with icing sugar and roll out two-thirds of the pink or blue icing to a circle, 33 cm (13 inches) across, and cover the larger cake, smoothing the icing down the sides and trimming off the excess around the base. Roll out the remaining icing to a circle, 28 cm (11 inches) across, and cover the smaller cake. Position the smaller cake on the centre of the larger one.
3. Roll a small ball of flesh-coloured icing for baby's head, adding a small button nose. Shape hands and feet with more flesh-coloured icing. Roll the deep pink or blue icing into an oval and flatten it slightly with the palm of your hand. Make 2 cuts for the arms and one for the legs. Smooth out the edges and cut off the tips. Make button markings with the tip of a paintbrush. Secure to the top of the cake with a dampened paintbrush, bending the shape into a sitting-up position. Secure the head, hands and feet and add features with the blue colouring and a fine paintbrush.
4. Shape feeding bottles from the remaining icing and secure them around the cake with the plastic cake decorations. Scatter plenty of small candies around the tiers.